Ingredients
- 1 teaspoon softened butter
- 1/2 cup finely crushed amaretti cookies (optional)
- 2 pounds ricotta cheese
- 1 pound mascarpone cheese
- 1 1/2 cups granulated sugar
- 6 large eggs
- 2 egg yolks
- 2 tablespoons fresh orange zest
- 1/4 cup heavy cream
- 2 teaspoons pure vanilla extract
- 1 tablespoon orange flower water
- Powdered sugar, for dusting
Preparation
Step 1
Preheat the oven to 325 F.
Drain the ricotta in a colander lined with cheesecloth set over a bowl for about 30 minutes to an hour. This drains out the excess liquid in it, making for a denser cake.
Butter a 9-inch springform pan. Coat pan with crushed amaretti, if using, swirling it around to get an even coating. Pour out any excess crumbs. Place prepared pan on a baking sheet.
Using an electric mixer, beat the ricotta, mascarpone and sugar together until smooth. With the mixer on medium-low, add the eggs, orange zest, cream, vanilla and orange flower water and mix until completely homogenized.
Pour batter into the prepared springform pan and bake for 1½ hours. Turn off the oven and let the cake rest inside for 30 minutes.
Remove cake from the oven and let cool to room temperature on a wire rack. Run a sharp knife around the perimeter of the cake to loosen it and unmold. Chill the cheesecake in the fridge for several hours or overnight.
Serve with a dusting of powdered sugar.