Burnt Ricotta Cheesecake Recipe | olivemagazine
This easy but impressive burnt ricotta cheesecake from Ombra restaurant in London is somewhere between the Basque classic and the Roman-Jewish version
Ingredients
- 500g sheep's or cow's ricotta
- 500g mascarpone
- 500g whipping or double cream
- 250g caster sugar
- 1 vanilla pod seeds scraped out
- 50g plain flour
- 6 large eggs
- 6 blood oranges segmented, to serve
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