A delicious cheesecake can also be part of the end of year festivities. Check it out and enjoy!

Dough Ingredients

  • 250 grams of sifted wheat flour
  • 175 grams of unsalted butter, crumbled
  • 50 grams of sugar
  • Zest of 1 lemon
  • 4 egg yolks, sifted

Filling Ingredients

  • 1 kg and 250 grams of ricotta
  • 100 grams of sugar
  • 1 tablespoon of wheat flour
  • ½ teaspoon of salt
  • 2 tablespoons of candied orange strips
  • Zest of the peel of an orange
  • 50 grams of white raisins
  • 30 grams of flaked almonds
  • 1 teaspoon vanilla extract
  • 4 egg yolks, sifted

Dough Preparation Method

  1. The dough ingredients are for lining the entire pan (base and sides).
  2. To line just the bottom of the pan (base), use half of the dough ingredients.
  3. With melted butter, brush the bottom and sides of a 25 cm diameter springform pan. Reserve.
  4. On a smooth surface, add the wheat flour and make a well in the center.
  5. Add the butter, sugar, lemon zest, egg yolks and salt.
  6. Mix all the ingredients, gradually pulling in the flour with your fingers, until homogenized.
  7. Keep kneading until it becomes very soft, leaves the surface and forms a ball.
  8. Wrap and refrigerate for 30 minutes, until firm.
  9. Roll out the dough into a circle of approximately 25 cm if you are just lining the base of the pan.
  10. Roll out the dough into a circle of approximately 36 cm if you are lining the entire pan.
  11. Wrap it around a rolling pin and loosely roll it out onto the pan.
  12. Press the dough gently into the pan.
  13. Refrigerate for 15 minutes.

Filling preparation method

  1. In a large bowl place the ricotta, add the flour, sugar, salt and beat very well.
  2. Add the orange zest, candied orange, vanilla, raisins, almonds and egg yolks.
  3. Beat the mixture well so that it is homogeneous.
  4. Place the filling over the dough.
  5. Tap the mold on the surface to eliminate air bubbles in the middle of the ricotta.
  6. Level the surface of the filling with the help of the back of a spoon.
  7. Refrigerate for 30 minutes or until firm.
  8. Preheat the oven to 180ºC.
  9. Bake the cheesecake on a baking sheet for approximately 1 hour or until the surface is firm and golden.
  10. Remove and leave in the pan until warm.
  11. Unmold and wait to cool completely.
  12. Serve at room temperature.

Mom Tips

The fresher the ricotta, the better the cheesecake.

Decorate the cheesecake with sprinkles, marshmallows, candy canes and Santa Claus.

Approximate yield of 8 servings.

Source: https://www.receitasdemae.com.br/receitas/cheesecake-natalino/

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