Baking Dessert

Burnt orange and ricotta cheesecake

Name: Burnt orange and ricotta cheesecake recipe
Yield: 10
Ingredients: 500g cream cheese, at room temperature; 500g smooth ricotta, at room temperature; 500ml thickened cream; 270g caster sugar; 40.00 ml cornflour, sifted; 2 tsp plain flour, sifted; 3 oranges, zest finely grated, fruit segmented; 2 1/2 tsp fennel pollen (optional, see notes); 4 large eggs, at room temperature; 2 large egg yolks, at room temperature; 2 tsp vanilla bean paste; Unsprayed phlox flowers, to serve (optional, see notes)

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by Dominic Smith

Jan 16, 2025

"A modern twist on a classic Basque cheesecake that’s super-easy to make - just throw it all in the pan and away you go." – Dominic Smith. You'll need to start this recipe a day ahead, and you’ll need a 22cm springform pan.

500g cream cheese, at room temperature
500g smooth ricotta, at room temperature
2 cups (500ml) thickened cream
270g caster sugar
2 tbs cornflour, sifted
2 tsp plain flour, sifted
3 oranges, zest finely grated, fruit segmented
2 1/2 tsp fennel pollen (optional, see notes)
4 large eggs, at room temperature
2 large egg yolks, at room temperature
2 tsp vanilla bean paste
Unsprayed phlox flowers, to serve (optional, see notes)

Method

1.

Preheat oven to 250°C/230°C fan-forced. Grease base and side of a 22cm springform pan and line with baking paper.
2.

Place cream cheese, ricotta, cream, sugar, flours, 1 tsp fine salt, zest, pollen (if using), eggs, yolks and vanilla in a food processor and whiz, scraping down the side occasionally, until combined and smooth.
3.

Pour mixture into prepared pan and level top with a spatula. Bake for 40-45 minutes, until the top is deep golden. Reduce temperature to 160°C/140°C fan-forced and bake for a further 12-15 minutes, until cheesecake is just cooked but has a slight wobble in the centre. Transfer to a wire rack and cool in pan completely, then chill, covered, overnight in the fridge.
4.

To serve, ease baking paper away from sides of cheesecake and transfer cake to a serving plate. Top with orange segments and flowers (if using) and cut with a hot, dry knife, wiping knife between cuts.

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Recipe Notes

Fennel pollen is available from spice merchants and specialty grocers. Phlox flowers are edible flowers available from specialty grocers and greengrocers. Substitute with fennel flowers or fennel fronds.