If you have an important event and would like to have dessert prepared 1 day in advance, this recipe is perfect as it requires chilling in the refrigerator for 12 hours.
250 grams cream cheese, at room temperature and in 4 pieces
220 grams ricotta cheese, dry
orange zest, of 1 whole orange
1 cup sugar
1 teaspoon liquid vanilla
4 eggs , separating the yolks from the whites
2/3 cups whipping cream
1/4 teaspoons salt
1/2 cups orange marmalade , or jam
Preparation
1h 30 mins
0 mins
Medium
Preheat the oven to 165 degrees.
To make the cookie crust, place the Maria cookies, walnuts, and sugar in a food processor. Pulse until it is almost powdered.
Add the melted butter to the cookie mixture and stir well.
On a cake pan of about 23 cm, cover the bottom and sides with the cookie crust. Press down with your fingers or with the help of a glass.
Bake for 15 minutes and let cool for another 10 minutes. Store in the freezer meanwhile.
Lower the oven temperature to 150 degrees.
In the food processor, blend the cream cheese, ricotta cheese, orange zest, sugar, vanilla, egg yolks, cream, and salt. Process until a smooth mixture forms and place in a large bowl.
Using an electric mixer, beat the egg whites until stiff peaks form.
With a spatula, gently fold the fluffy egg whites into the previous mixture using folding motions to prevent the whites from deflating.
Take the cookie crust out of the freezer and pour the mixture on top.
Bake for 30 minutes and raise the oven temperature to 165 degrees.
Continue baking until the edges are golden but the center remains soft, about 30-35 minutes.
Turn off the oven and open the oven door, let the cheesecake cool gradually for about 3 hours (this is to prevent cracks).
Cover with plastic wrap and refrigerate for 12 hours.
The next day, unmold the cheesecake and top with orange jam or your favorite jam (I love it with apricot jam).
Enjoy!
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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