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Ingredients
- Recommended equipment:
- A 9-inch cheesecake, serving 8 or more
- For lining the cake pan
- 6 ounces Sweet Tart Dough, well chilled (refer to recipe in the primi section)
- 1 tablespoon soft butter
- 1/3 cup fine dried bread crumbs
- For the cake batter
- 3 large eggs
- 1 egg yolk
- 1 cup sugar
- 1 pound whole milk ricotta (preferably fresh), drained overnight
- A pinch of salt
- 1 tablespoon finely grated orange zest
- 1 cup heavy cream
- 1 cup sliced almonds, lightly toasted in the oven
- Powdered sugar, for dusting the baked cake
- · A 9-inch spring form cake pan
- · A heavy duty electric mixer fitted with the whisk
- · A baking stone or baking tiles
Preparation
Step 1
Prepare the cake pan and heat the oven.
Separate the spring form side ring and bottom disk. Roll the pastry dough into a round, about a foot in diameter. Lay the pan bottom on the dough and cut around it, to make a perfect 9-inch bottom crust. Butter the pan bottom and place the dough round on top.
Butter the insides of the spring form and coat it with bread crumbs. Fit the ring around the dough-covered bottom disk and snap it closed.
Set the baking stone or tiles on the center rack of the oven and preheat to 350°.