Sicilian Style Baked Cheesecake
- 130g plain sponge cake, chopped
- 1kg low fat fresh ricotta
- 1 cup (220g) caster sugar
- 4 eggs
- 1 orange, rind finely grated, juiced
- 50g dark chocolate, coarsely grated
- Icing sugar, to dust
- Preheat oven to 180°C. Line the base and side of a 22cm springform pan with non-stick baking paper. Evenly scatter the sponge cake over the base.
- Use an electric beater to beat the ricotta and sugar until smooth. Beat in the eggs, orange rind and orange juice. Fold in the chocolate until well combined.
- Spoon into the pan and smooth the surface. Tap the pan on the bench gently to remove any air bubbles. Bake for 1 hour or until golden and almost set. Leave in the oven, with the door ajar, for 1 hour to cool slightly. Then chill in the fridge for 3-4 hours or overnight. Dust with icing sugar to serve.
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