Quarter Steam + Heat
To make some quick and easy candied lemon and orange rind to garnish the cake with, peel and finely chop the rinds. Place in a saucepan with sufficient water to cover and bring to a boil. Strain and repeat three times. Make a sugar syrup with 125g sugar and 125ml of water and simmer with the rinds for half an hour on a very low heat. Strain for use in the recipe and keep the syrup for another purpose.
¾ cup of blanched almonds, toasted and cooled
¼ cup of plain flour
3 tablespoons of sugar
pinch of salt
1 large egg yolk
30g unsalted butter, melted and cooled
¼ teaspoon of vanilla extract
230g cream cheese
¾ cup sugar
¼ teaspoon salt
4 cups of fresh, whole milk ricotta, strained as much as possible
½ teaspoon of vanilla extract
½ teaspoon of almond extract
1 tablespoon of cornstarch
zest of 1 lemon
zest of 1 orange
Lightly grease a 9 inch springform pan and line with baking paper.
To make the crust, blend the almonds, flour, sugar and salt in a food processor.
Whisk together the egg yolk, butter and vanilla extract and add to the food processor with the dry ingredients.
When combined, spread evenly over the base of the pan. Press the mixture firmly into the pan to form a 3mm thick crust that extends 1 inch up the sides of the pan. Refrigerate for 20 minutes.
Preheat the oven to 165°C on the Quarter Steam + Heat function. Remove the base from the refrigerator and bake for 25 minutes. Set aside to cool.
Meanwhile, in an electric mixer using a paddle attachment, beat the cream cheese, sugar and salt until smooth and creamy.
Add the ricotta, then the eggs one at a time. Add the vanilla and almond extracts and cornstarch followed by the lemon and orange zest and mix until combined.
Pour the mixture over the cooled base and bake at 165°C on the Quarter Steam + Heat function for 60 minutes. When cooked, the cheesecake should wobble but not be runny.
Remove the cheesecake from the oven and allow to cool completely in the pan on a wire rack. Cool in the fridge for a couple of hours before serving.
Remove the cheesecake from the pan and slice with a long, thin bladed knife. Serve with marmalade and/or coffee ice cream.