The European Cake Cookbook by Tatyana Nesteruk

Author:Tatyana Nesteruk
Language: eng
Format: epub
Publisher: Page Street Publishing Co.
Published: 2018-02-07T05:00:00+00:00

Orange Ricotta Cheesecake

This creation captures the true flavors of Southern Europe, beginning with a traditional ricotta cheesecake! The ricotta yields a lighter, less dense cake than one made with cream cheese, which pairs perfectly with the mousse layer. Each layer has orange flavor in a different form: marmalade, zest and gelatin. The combination of flavors, textures and aromas is unforgettable!

PREP TIME: 1½ HOURS • BAKE TIME: 2 HOURS • INACTIVE PREP TIME: 1½ HOURS, 6+ HOURS

FOR CHEESECAKE

1½ cups (130 g) graham cracker crumbs

¼ cup (57 g) unsalted butter, melted

8 oz (228 g) mascarpone cheese, softened

½ cup (100 g) sugar

3 tbsp (28 g) cornstarch

1 tsp vanilla extract

4 large eggs

1 cup (320 g) orange marmalade

32 oz (907 g) whole-milk ricotta cheese

FOR ORANGE MOUSSE

8 oz (228 g) mascarpone cheese, softened

2 cups (473 ml) heavy cream, chilled

½ cup (100 g) sugar

1 tsp vanilla extract

Zest from 1 large orange

2 tsp (6 g) unflavored gelatin

2 tbsp (30 ml) water

1 orange, sliced, plus extra slices for garnish

FOR ORANGE GELÉE

3 oz (85 g) package orange-flavored gelatin mix

½ cup (118 ml) boiling water

½ cup (118 ml) ice water

1. Preheat the oven to 320°F (160°C). Double wrap the outside of a 9-inch (23-cm) springform pan with foil in preparation for a water bath. Ready a large baking sheet or roasting pan that comfortably accommodates the springform pan.

2. For the crust, toss together the graham cracker crumbs and melted butter. Press the mixture into the bottom of the prepared pan, creating an even and firm crust.

3. In a large mixing bowl, whisk together the mascarpone, sugar, cornstarch and vanilla for 2 to 3 minutes, until creamy. Add the eggs and whisk again for 2 to 3 minutes. Add the orange marmalade and ricotta cheese last; mix for a few minutes, until well combined. Pour the prepared cheesecake batter over the crust.

4. Place the cheesecake into the deep baking dish and fill it with about 1 inch (2.5 cm) of water. Bake the cheesecake for 1 hour and 45 minutes to 2 hours, until the edges are set and the center is just slightly wobbly. Remove the cake from the oven and cool at room temperature for 1 hour.

5. Prepare the orange mousse: in a small bowl, whisk the mascarpone cheese until smooth and lump-free. In a separate bowl, whisk the heavy cream, sugar and vanilla to stiff peaks, about 3 to 4 minutes. Add the cheese and orange zest and mix for 1 to 2 minutes until stiff peaks form again. Reserve ½ cup (118 ml) for garnish.

6. In a small ramekin, combine the unflavored gelatin and water. Microwave the mixture for 30 to 45 seconds, until the gelatin is completely dissolved. Alternatively, combine the water and gelatin in a saucepan and cook over medium heat until the gelatin is dissolved. Pour the hot gelatin into the whipped cream and whisk for about 1 minute. Pour the mixture over the cooled cheesecake layer. If your springform pan is not very tall, use an acetate cake collar or plastic wrap to add height to the pan walls.

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