This cake is a result of several conversations over the Easter breakfast table. If you fancy a lighter version of a traditional ricotta cheesecake, this one is a great option. It is very creamy with a only a subtle hint of orange. The original recipe comes from Food Network, Giada de Laurentiis cooking show. I adjusted it by replacing cream cheese with mascarpone. I also used digestives instead of biscotti.
- 8 oz digestives or graham crackers
- 6 tablespoons (¾ stick) unsalted butter, melted
- 340g (12 oz) fresh whole milk ricotta, drained
- 450g (16 oz) mascarpone, room temperature
- ¾ cup sugar
- ¼ cup orange blossom honey
- 1 tablespoon orange zest
- 4 large eggs
Take a 23cm (9in) springform pan and wrap it with 2 layers of heavy-duty foil. Using a food processor, very finely grind the digestives, then add melted butter and briefly mix again. Transfer the base mixture into the pan and press firmly. Bake the crust for about 15 minutes then cool on a rack.
Blend the ricotta cheese in a clean food processor until very smooth. Add the mascarpone, sugar, honey and orange zest. Finally, add the eggs and pulse until well combined.
Pour the cheese mixture into the pan, over the crust. Prepare a bain-marie: transfer the baking pan to a large roasting pan. Pour enough just boiled water into the roasting pan. It should come halfway up the sides of the baking pan. Bake for 1 hour in an oven preheated to 175° C (350°F) until the top of the cheesecake is golden and the center of the cake wobbles slightly when shaken. The cake will become firm when chilled. Transfer the cake to a rack and cool 1 hour. Refrigerate overnight or for about 8 hours.