Burnt orange and ricotta cheesecake

Name: Burnt orange and ricotta cheesecake
Cuisine: Spanish
Ingredients: 500g cream cheese, at room temperature; 500g smooth ricotta, at room temperature; 2 cups (500ml) thickened cream; 270g caster sugar; 2 tbs cornflour, sifted; 2 tsp plain flour, sifted; 3 oranges, zest finely grated, fruit segmented; 2 1/2 tsp fennel pollen (optional, see notes); 4 large eggs, at room temperature; 2 large egg yolks, at room temperature; 2 tsp vanilla bean paste; Unsprayed phlox flowers, to serve (optional, see notes)

Instructions

"A modern twist on a classic Basque cheesecake that’s super-easy to make - just throw it all in the pan and away you go." – Dominic Smith. You'll need to start this recipe a day ahead, and you’ll need a 22cm springform pan.

Updated at: Fri, 02 Jan 2026 16:03:43 GMT