Burnt ricotta cheesecake
This elegant burnt ricotta cheesecake with blood oranges from Ombra restaurant in London is bound to impress. It's somewhere between the Basque classic and the Roman-Jewish version
- 500g sheep's or cow's ricotta
- 500g mascarpone
- 500g whipping or double cream
- 250g caster sugar
- 1 vanilla podseeds scraped out
- 50g plain flour
- 6 large eggs
- 6 blood orangessegmented, to serve
Nutrition: per serving
- kcal589
- fat48.4g
- saturates29.9g
- carbs27.2g
- sugars24g
- fibre0.2g
- protein10.8g
- salt0.3g
Method
step 1
Heat the oven to 190C/fan 170C/gas 5. Line a loose-bottomed 25cm cake tin with two sheets of baking paper, ensuring the paper comes at least two inches above the top of the tin on all sides.
step 2
Put all the ingredients except the eggs in a stand mixer. Add a pinch of salt and beat on a medium speed for 4 minutes. Use a spatula to scrape the sides of the bowl and mix for a further 30 seconds.
step 3
Add one egg at a time while continuing to mix, only adding the next once the previous egg has been fully incorporated. Once you’ve added the final egg, transfer the mixture into the lined cake tin and, with the help of a spatula, even out the top of the cheesecake. Put the tin onto a baking tray and put the tray in the oven. Bake the cheesecake for 1 hour or until deeply golden brown on top yet still very jiggly in the centre.
step 4
The cake will collapse slightly in the centre as it cools, but don’t worry. Let it cool completely for at least six hours and then carefully peel off the baking paper from the sides. Slice into wedges and serve at room temperature. Cut a few slices or segments of blood oranges and serve as a garnish.
