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Gourmet Oil and Vinegar

Gourmet Oil and Vinegar

Ricotta Cheesecake With Balsamic Vinegar

  • One cup all purpose flour
  • Two tablespoons Aceto Balsamico Traditionale
  • Eleven oz teaspoons vanilla extract
  • Three egg yolks
  • Thirty oz whole milk ricotta cheese
  • One tsp orange flower water
  • One half tsp nutmeg
  • One half cup granulated sugar
  • One cup fresh orange juice
  • Sea salt
  • Two teaspoons finely grated orange zest

 

Preheat your conventional oven to 300 degrees. Take out a medium baking pan and butter then flour

Beat the eggs and grate the nutmeg. In a large bowl, combine the sugar and flour. Stir the cheese in the bowl and then blend in the orange flower water, orange zest, egg yolks, vanilla, nutmeg, and sea salt. Then transfer into the floured pan and put in the oven for one hour and ten minutes. Let cool down on a wire rack. Cover with plastic and place in the fridge for two hours. For five minutes on high heat, cook the orange juice in a saucepan and then remove, adding the balsamic vinegar. Separate the sides of the cake from the dish, slice, and serve with the orange juice mixture on the side.

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