Its fun and frolic to have a taste of orange in soft cheesy cakes. Here, even the ricotta cheese was home made and had all the softness in the world to enhance the beauty of the cake.
Here is the recipe….
In a plastic zip pouch OR a blender, crumble the biscuits.
In a bowl, mix the crumbled biscuits, melted butter, cinnamon powder and orange zest. Mix well.
Put this mixture in a 7 inch cheese cake tin.
Spread it and press it down evenly to for a base. Refrigerate it for 45mins or till set.
Soak the raisins in the orange juice for 4 to 5 hours.
In a heavy bottom pan, simmer on low-medium heat the orange juice and raising mixture for 10 to 15 mins. Allow it to cool.
Sprinkle gelatin in 4 tbsp of cold water and allow it to bloom.
In a blender, add ricotta cheese, orange juice-raisin mixture, confectioners’ sugar. Blend well till smooth and creamy.
Whip the cream till it becomes stiff and forms a peak.
Warm 3 tbsp of orange juice in a small pan. Take it off the stove and mix the gelatin. Stir till it dissolves well.
Add gelatin mixture in ricotta cheese mixture, mix well. Add the whipped cream into it and mix well.
Pour this mixture over the biscuit base and refrigerate for 3 to 4 hours or till set.
Sprinkle gelatin over cold water and allow it to bloom.
In a pan, heat orange marmalade and 100ml of water. Stir well and simmer for 4 to 5 minutes. Take it off the stove and allow it to cool for 2 to 3 minutes.
Add gelatin mixture in the melted orange marmalade from above step. Stir well until gelatin is dissolved completely. Cool for few minutes.
Pour this over the ricotta cheese cake.
Refrigerate until set.
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