RICOTTA CHEESECAKE WITH GRANADA
270 Min
6 Portions
Medium level
Ingredients
For base:
1 ½ cups flour
⅓ cup refined sugar
¼ tbsp salt
½ cup unsalted butter (cold)
1 egg yolk
2 tbsp thick cream
For filling:
1 cup cream cheese at room temp
½ cup ricotta cheese
¾ tbsp orange zest, finely grated
¼ cup sugar
A splash of Vainilla Molina Blend
2 tbsp flour
1 egg
For granada jelly:
1 ¼ cups granada juice
2 tbsp refined sugar
2 ½ tbsp unflavored gelatin
3 tbsp orange liquor
⅔ cup granada seeds
Directions
For base:
1. Beat flour, sugar, salt and butter until coarse crumbs form.
2. Add egg yolk and thick cream and beat until integrated.
3. Form a ball with dough and put in fridge for an hour.
4. Stretch dough until adjusted to mold and use a fork to puncture base for cheesecake.
5. Refrigerate dough for 20 minutes.
6. Preheat oven at 180 °C / 356 °F and then bake for 20 minutes. Once done remove from oven and cool on a rack while you work on filling.
For filling:
7. In a bowl, beat cream cheese, ricotta cheese, sugar, flour, orange zest and a splash of Vainilla Molina, until soft.
8. Add egg and beat again.
9. Spread cheese mix on base and bake for 25-30 minutes or until filling is firm in center.
10. Let cool at room temp and then refrigerate for an hour.
For jelly:
11. Mix granada juice with sugar in a bowl.
12. Sprinkle gelatine and let sit for 5 minutes. Cook with mid heat or just until warm. Remove from fire and let cool for 20 minutes.
13. Add orange liquor and stir.
14. Pour granada mix gently over cheesecake and refrigerate for an hour or until it congeals.
15. Decorate cheesecake with granada seeds before serving.
16. Enjoy!
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