The Agrisicilia team
Ingredients
300 g of digestive type biscuits
130 g of soft butter
1 teaspoon cinnamon powder
500 g of cottage cheese
300 g of white chocolate
3 whole eggs
100 g of sugar
1 juice and grated peel
360 g of Jam of "Blood Orange of Sicily I.G.P."
Christmas is upon us. Our homes are already invaded by the heady scents coming from our kitchens. Smell of orange and cinnamon, smell of happiness!
I prepared this white chocolate cheesecake, flavoring the base with cinnamon and lots of Agrisicilia blood orange jam, can you imagine something more enjoyable for your Christmas holidays?
Instructions
1. Melt the butter. Break the biscuits into pieces, put them in a kitchen mixer together with the cinnamon and blend until they are reduced to a powder. Pour the butter over the biscuits and mix until well blended. Line a 20cm diameter springform pan with parchment paper. Pour the biscuit mixture and, with the help of a spoon, let it adhere to the sides and bottom of the mould. Place in the fridge for at least 30 minutes.
2. Melt the white chocolate in a bain-marie and let it cool at room temperature.
3. Pass the ricotta through a sieve and mix it with the sugar. Add the beaten eggs, the juice and grated zest of 1 orange. Add the melted white chocolate and mix until you have a smooth and velvety mixture.
4. Heat the oven to 160°. Pour the filling into the mold and cook for about 50-60 minutes. Remove the cake from the oven and let it cool in its mold for at least 3 hours.
5. Gently transfer the dessert onto the serving plate and cover it with the jam, transfer to the fridge for at least 12 hours before serving.
Final result
