I was supposed to make a blueberry mascarpone roulade for this group. But I really couldn't. I even have the berries in the fridge. They will become something else, or maybe the roulade some other day. I don't know.
What I do know is that I will miss not being able to bake alongside my blogger friends. Well, since it was one of those weeks, let's move on to this yummy recipe.
When life gives you tangerines, go and make this cheesecake. It's a nice change from the traditional, dense cake and a bit more than a simple ricotta pie.
I just adore ricotta as an ingredient, especially for baking. Today I used a rather coarse cheese. It adds a certain rusticity that just goes with the word tangerine.
I used to eat tons as a kid, since there were trees everywhere growing up. Those ripe bright orange rounds just needed to be plucked from the branch and eaten while walking home from school or spending our vacations in the country.
Did I tell you my brothers and I used to roast them directly on the embers? Strange I know. We used to give that same treatment to all sorts of fruits and vegetables. Like onions, again very strange.
Anyway, the tangerine here is fresh, juicy and zested. It´s milder than orange, a more subtle flavor. I made this dessert many times with orange. It´s just as good.
I like that the crust is a pate sablée. A real dough, sweet, encasing the creamy filling. As any cheesecake, it lasts a few days and is even better the next day. I just shaved some white chocolate on top. Just for decoration.
RICOTTA TANGERINE CHEESECAKE
adapted from Pastry, by Michel Roux
Pate Sablée (see recipe here)
1 ½ cups (350g) cream cheese
1 ½ cups (350g) ricotta cheese
2/3 cups (150g) sour cream
Scant 1 cup (175g) sugar
White chocolate, about 1 oz. (28g)
Roll out the dough on a lightly floured surface to 1/8 inch (3mm) thickness. Line a 9-inch (23cm) diameter spring form cake pan or pie pan with 3-inch sides. Chill for 20 minutes.
Preheat oven to 350º F / 180º C. Cover the pastry shell with aluminum foil and fill with weights or uncooked beans. Bake the shell blind, for 15 minutes or until beginning to set, remove the foil and weights and bake for another 10 minutes until it looses it´s shine. Set aside to cool on a wire rack.
Lower the oven setting to 300º F / 150º C.
For the filling, finely grate the zest from the tangerines, then squeeze the juice, strain into a bowl and reserve.
Put the cream cheese, ricotta and sour cream in a large bowl and mix well until perfectly smooth. Add sugar and mix well without beating, until well incorporated. Add eggs, one at a time, mixing until combined. Finally add zest and juice.
Mix well, pour into prepared pan and bake for 1 ½ hours. Turn off the oven and leave cheesecake inside, door closed, for 1 hour. Let cool completely on wire rack, cover in plastic wrap and refrigerate until ready to serve.
To serve, remove the cake onto a serving platter and cover with shaved white chocolate.