Cheesecake "Stracciatella" with candied orange

COOK TIME
90 mins

TOTAL TIME
180 mins

Ingredients

Directions

1. 1

   For the base 250 g flour, 50 g sugar, 1 pinch of salt, 6-7 tablespoons cold water and 125 g cold butter in pieces, first with the dough hooks of the mixer, then knead quickly with your hands to a shortcrust pastry. Shape into a brick, cover and chill for about 30 minutes.

2. 2

   Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Grease a springform pan (26 cm Ø). Roll out the dough on a little flour until round (approx. 28 cm Ø). Place in the tin with the help of the cake roll. Press up the edge of the dough with your fingers by approx. 3 cm. Prick the dough base more often with a fork. Pre-bake in a hot oven for about 12 minutes.

3. 3

   For the filling, chop the chocolate and candied orange peel finely. Separate the eggs. Beat the egg whites until stiff. Mix egg yolk, ricotta, 50 g sugar, vanilla sugar, lemon peel and cream with the whisks of the mixer. Fold in the beaten egg whites.

4. 4

   Remove the short pastry base from the oven, reduce the oven temperature (electric oven: 150 °C/circulating air: 130 °C/gas: see manufacturer). Pour about half the ricotta mass into the base. Add chocolate and candied orange peel. Spread the rest of the ricotta mixture on top.

5. 5

   Bake the cheesecake for another 40-50 minutes. Turn off the oven and open the oven door a little bit. Let the cake cool down for about 1 hour. Take out and let it cool down. Keep cool until serving. Decorate with icing sugar and candied fruits as desired.

Nutrition Facts

KCAL
250 kcal

CARBS
24 g

FATS
14 g

PROTEINS
5 g