Ovary blossom is a flavour that polarises: both you adore it or you possibly can’t stand it. For me, it brings a fragile, floral lightness to desserts, particularly actually creamy ones reminiscent of cheesecakes, however I perceive that a heavy hand can flip issues a bit of sickly – medicinal, even. The power of orange blossom water varies between manufacturers, so begin with one tablespoon, style and work your means up from there.
Orange blossom, ricotta and walnut cheesecake
Prep 20 min
Prepare dinner 95 min
Chill 4 hr+
Serves 10-12
For the bottom
150g walnuts
160g digestives
80g unsalted butter, melted
For the filling
500g ricotta, at room temperature
340g cream cheese, at room temperature
200g caster sugar
Zest of 1 orange
1½ tbsp orange blossom water
A pinch of salt
3 giant eggs
For the topping
75g sugar
Juice of 1 orange
1 tsp orange blossom water (add extra to style)
1 tsp vanilla extract, or vanilla bean paste
Warmth the oven to 180C (160 fan)/350F/fuel 4. Line the bottom of a 20cm springform or loose-bottomed cake tin and flippantly grease the edges.
Put the walnuts in a big saucepan and toast on medium-high warmth, shaking continuously, till they begin to brown and odor nutty. Tip the digestives and 50g of the walnuts right into a meals processor (save the remainder of the nuts for the topping). Blitz till advantageous, then pour right into a bowl and stir within the melted butter, coating the crumbs evenly. Tip into the bottom of the lined cake tin, urgent down firmly, then bake for 10 minutes.
Take away from the oven and put aside. As soon as cool, wrap the tin tightly in two layers of sturdy tinfoil, ensuring it comes up the edges of the tin.
To make the filling, whip the ricotta in a meals processor or with an electrical whisk till clean and creamy. Add the cream cheese, sugar and orange zest, beating once more till mixed, then stir within the orange blossom water and salt. Add the eggs, combine till simply included, then pour the batter over the biscuit base within the tin.
Put the tin in a big, deep roasting tray and fill with scorching water to come back roughly midway up the edges. Bake for 60-70 minutes, till the sides are set however there's nonetheless a slight jiggle within the center. Flip off the oven, and depart to chill inside it for about an hour with the door ajar.
As soon as cool, chill within the fridge for at the very least 4 hours, or in a single day.
In the meantime, make the topping. Put all of the substances in a small saucepan, carry to boil, then depart to bubble for 2 to 3 minutes, till it appears syrupy. Roughly chop the remaining 100g toasted walnuts. Take the pan off the warmth and stir within the walnuts in order that they’re evenly coated.
Embellish the chilled cheesecake with the topping, slice and serve.
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