MARCHESI DI SAN GIULIANO

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RICOTTA CHEESECAKE

Difficulty

Preparation time

Cook time

Serves

medium

15 min.

25 min.

6

Difficulty

Preparation time

Cook time

Serves

medium

15 min.

25 min.

6

Ingredients

For the pastry:

150 g flour

50 g brown sugar

A pinch of salt

70 g cold butter (!)

1 egg

The grated peel of half an orange.

For the filling:

1 kilo of ricotta

100 g icing sugar

50 g flour

A pinch of salt

1 teaspoon vanilla extract

To go with it:

1 tablespoon of boiled water

3 tablespoons of roasted pine nuts

And you also need:

A 24cm springform cake pan, baking paper, a kneading machine and a spatula.

HOW TO MAKE

Preheat the oven to 160 degrees and line the pan with the baking paper.
Use an electric mixer to prepare the pastry dough or make it by hand. Mix the flour, sugar and salt in a bowl. Cut the cold butter into small pieces, add it to the flour and mix at low speed. Then add the egg and the orange peel until it forms a solid dough.
Sprinkle your work surface with flour and roll the dough out to a diameter of 4cm wider than the cake pan. Roll the dough on the rolling pin and lay it in the pan. Mould the raised edge with the 4 extra centimetres and put the pan in the fridge.
In the meantime cut the orange slice into small pieces and mix it together with all the ingredients for the filling, the best is to use the mixer whisk attachment.
Pour the filling into the crust, smooth it with a fork and cook in the oven for 60 minutes.
Leave to cool for at least 20 minutes before removing from the cake pan.
Before serving, mix 3 tablespoons of Sicilian Orange Marmalade with 1 tablespoon of water which has just been boiled. Mix well and pour on top of the ricotta cheesecake. Spread evenly and decorate the tart with 3 of Marchesi di San Giuliano Orange Slices in Syrup and a few roasted pine nuts. My heartfelt thanks go to Bettyskitchen.nl and MariCase for the recipe and photos.

Print recipe

Difficulty

Preparation time

Cook time

Serves

Medium

15 min.

25 min.

6

Ingredients

For the pastry:

150 g flour

50 g brown sugar

A pinch of salt

70 g cold butter (!)

1 egg

The grated peel of half an orange.

For the filling:

1 kilo of ricotta

100 g icing sugar

50 g flour

A pinch of salt

1 teaspoon vanilla extract

To go with it:

1 tablespoon of boiled water

3 tablespoons of roasted pine nuts

And you also need:

A 24cm springform cake pan, baking paper, a kneading machine and a spatula.

HOW TO MAKE

Preheat the oven to 160 degrees and line the pan with the baking paper.
Use an electric mixer to prepare the pastry dough or make it by hand. Mix the flour, sugar and salt in a bowl. Cut the cold butter into small pieces, add it to the flour and mix at low speed. Then add the egg and the orange peel until it forms a solid dough.
Sprinkle your work surface with flour and roll the dough out to a diameter of 4cm wider than the cake pan. Roll the dough on the rolling pin and lay it in the pan. Mould the raised edge with the 4 extra centimetres and put the pan in the fridge.
In the meantime cut the orange slice into small pieces and mix it together with all the ingredients for the filling, the best is to use the mixer whisk attachment.
Pour the filling into the crust, smooth it with a fork and cook in the oven for 60 minutes.
Leave to cool for at least 20 minutes before removing from the cake pan.
Before serving, mix 3 tablespoons of Sicilian Orange Marmalade with 1 tablespoon of water which has just been boiled. Mix well and pour on top of the ricotta cheesecake. Spread evenly and decorate the tart with 3 of Marchesi di San Giuliano Sicilian Orange Slices and a few roasted pine nuts. My heartfelt thanks go to Bettyskitchen.nl and MariCase for the recipe and photos.

Print recipe

TO COMPLETE THE RECIPE

TO COMPLETE THE RECIPE

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