I was supposed to make a blueberry mascarpone rouladefor this group. But I really couldn’t. I even have the berries in the fridge. Theywill become something else, or maybe the roulade some other day. I don’t know.
What I do know is that I will miss not being able to bake alongside my blogger friends. Well, since it was one of those weeks, let’s move on to this yummy recipe.
When life gives youtangerines, go and make this cheesecake. It’s a nice change from the traditional, dense cake and a bit more than a simple ricotta pie.
I just adore ricotta as an ingredient,especially for baking. Today I used a rather coarse cheese. It adds a certainrusticity that just goes with the word tangerine.
I used to eat tons as a kid,since there were trees everywhere growing up. Those ripe bright orange rounds just needed to be plucked from thebranch and eaten while walking home from school or spending our vacations inthe country.
Did I tell you my brothers and I used to roast them directly onthe embers? Strange I know. We used to give that same treatment to all sorts of fruits and vegetables. Like onions, again very strange.
Anyway, the tangerine here is fresh, juicy and zested.It´s milder than orange, a more subtle flavor. I made this dessert many timeswith orange. It´s just as good.
I like that the crust is a pate sablée. A real dough,sweet, encasing the creamy filling. Asany cheesecake, it lasts a few days and is even better the next day. I justshaved some white chocolate on top. Just for decoration.
RICOTTA TANGERINE CHEESECAKE
adapted from Pastry, byMichel Roux
Pate Sablée (seerecipe here)
1 ½ cups (350g) cream cheese
1 ½ cups (350g) ricotta cheese
2/3 cups (150g) sour cream
Scant 1 cup (175g) sugar
White chocolate, about 1 oz. (28g)
Roll out the dough on a lightly floured surface to 1/8inch (3mm) thickness. Line a 9-inch (23cm) diameter spring form cake pan or piepan with 3-inch sides. Chill for 20 minutes.
Preheat oven to 350º F / 180º C. Cover the pastryshell with aluminum foil and fill with weights or uncooked beans. Bake theshell blind, for 15 minutes or until beginning to set, remove the foil andweights and bake for another 10 minutes until it looses it´s shine. Set asideto cool on a wire rack.
Lower the oven setting to 300º F / 150º C.
For the filling, finely grate the zest from thetangerines, then squeeze the juice, strain into a bowl and reserve.
Put the cream cheese, ricotta and sour cream in alarge bowl and mix well until perfectly smooth. Add sugar and mix well withoutbeating, until well incorporated. Add eggs, one at a time, mixing untilcombined. Finally add zest and juice.
Mix well, pour into prepared pan and bake for 1 ½ hours.Turn off the oven and leave cheesecake inside, door closed, for 1 hour. Letcool completely on wire rack, cover in plastic wrap and refrigerate until readyto serve.
To serve, remove the cake onto a serving platter andcover with shaved white chocolate.