Not so long ago I spent a few days biking in Gran Canaria surrounded by orange trees in blossom. I thought it smelled so good that I wanted to bake a cake flavored with it. I found a few orange cheesecake recipes so I went on to try and optimize one to my taste.
I already posted a cheesecake recipe here last year which I like very very much. Here I am making it with ricotta cheese instead of cream cheese giving the cake a more granulous texture. I am also leaving out the biscuit layer underneath to focus more on the ricotta and orange blossom flavors. And finally I am including quite a dose of orange blossom water from Lebanon which smells so so good :-) So if you are looking for an easy recipe for the holidays, try this one! Happy Easter!
Recipe for the ricotta cheesecake
900 g ricotta
2.4 dl sugar
0.8 dl flour
2 tbsp orange zest
1 tsp vanilla extract
2.5 tbsp orange flower water
1 orange (quarters + some zest slices)
Decorate the cake with powder sugar and candied orange zest slices (let them rest in some lemon juice + sugar). Serve with orange slices/quarters.