Real Cheesecake

Real Cheesecake Recipe from Malta with Ricotta and Candied Orange

Region / culture: Malta | Preparation time: 30 minutes | Cooking time: 1-1.5 hour | Servings: 8-10

Introduction

Cheesecake is a beloved dessert that has been enjoyed for centuries. This rich and creamy dessert is made with a buttery crust and a decadent cream cheese filling. In this recipe, we will show you how to make a classic and delicious Real Cheesecake that is sure to impress your family and friends.

History

The origins of cheesecake can be traced back to ancient Greece, where it was served to athletes during the first Olympic games in 776 BC. The Romans later adopted the recipe and spread it throughout Europe. Cheesecake as we know it today, with a cream cheese filling and a buttery crust, became popular in the United States in the 19th century.

Ingredients

14 oz / 400 g plain flour
8 oz / 225 g unsalted butter
4 oz / 125 g icing sugar, sieved
pinch of salt
2 tbsp / 30 ml grated lemon rind
4 egg yolks
4 tbsp / 60 ml dry white wine

Filling

4 egg yolks
10 tbsp / 150 ml sour cream
2.5 lb / 1.1 kg ricotta or cream cheese, sieved
2 oz / 50 g melted butter
12 oz / 350 g caster sugar
grated rind of 1 orange
6 oz / 175 g fresh candied peel
6 oz / 175 g sultanas
sieved icing sugar

How to prepare

Sieve the flour. Roughly chop the butter and place it in a bowl with sugar, salt, flour, and lemon rind. Use your hands to rub the ingredients together until the mixture resembles coarse breadcrumbs.
Add the egg yolks and wine to the mixture. Use a fork or a knife to gently work the ingredients until they begin to bind together. If the mixture is too wet, add another tablespoon of flour.
Using one hand with a little flour on it, gently form the mixture into a dough. Knead it lightly to form a ball. Wrap the dough in greaseproof paper or oiled foil and place it in the refrigerator for about 20 minutes. Preheat the oven to Mark 4 / 350°F / 180°C.
Using an electric beater or a wooden spoon, beat the egg yolks, sour cream, ricotta or cream cheese, butter, and caster sugar lightly together until smooth.
Mix together the orange rind, mixed peel, and sultanas. Gradually add the dried fruit to the cheese mixture and, using a large metal spoon, mix thoroughly to ensure even distribution of the fruit.
Take out the chilled dough and carefully roll it out on a floured surface. Roll the pastry around the rolling pin and gently lay it in the tin. Use your knuckles to press the pastry well to the sides of the tin so that it fits snugly.
Using a sharp knife, trim away the excess pastry hanging over the edge of the tin. Smooth the edge.
Gather up the excess pastry. Lightly knead it again and re-roll it into a rectangular shape. Cut it into long thin strips. Prick the base of the pastry case.
Spoon the creamy cheese filling into the pastry case and, using the back of the spoon, smooth the surface. Arrange the pastry strips across each other in an even lattice design on top of the cheesecake (see photograph above).
Trim the pastry strips. Seal them to the edge of the pastry case with a little water. Bake in the middle of the oven for 1 – 1.5 hours until golden and the top of the cheesecake feels firm. If it's browning too quickly, cover it with foil.
The cheesecake will not feel totally firm when it is removed from the oven. Allow it to cool, then place it still in the tin in the refrigerator for up to 12 hours. During this time, the cheese will set and become firm to the touch. Carefully remove the cheesecake from the tin and serve it lightly sprinkled with sieved icing sugar.

Variations

Add a swirl of raspberry or strawberry sauce to the top of the cheesecake before baking for a fruity twist.
Mix in chocolate chips or chopped nuts to the filling for added texture and flavor.

Cooking Tips & Tricks

Make sure all your ingredients are at room temperature before starting the recipe.

- Be careful not to overmix the filling, as this can result in a dense and heavy cheesecake.

- Allow the cheesecake to cool completely before serving, as this will help it set and develop its rich flavor.

Serving Suggestions

Serve this Real Cheesecake with a dollop of whipped cream and fresh berries for a delicious and elegant dessert.

Cooking Techniques

Be sure to preheat your oven before baking the cheesecake to ensure even cooking.

- Use a water bath (bain-marie) to prevent the cheesecake from cracking during baking.

Ingredient Substitutions

You can use graham crackers or digestive biscuits for the crust instead of plain flour.

- Ricotta cheese can be used in place of cream cheese for a lighter texture.

Make Ahead Tips

This Real Cheesecake can be made a day in advance and stored in the refrigerator until ready to serve.

Presentation Ideas

Garnish the cheesecake with fresh mint leaves or edible flowers for a beautiful presentation.

Pairing Recommendations

Serve this Real Cheesecake with a cup of coffee or a glass of dessert wine for a perfect ending to a meal.

Storage and Reheating Instructions

Store any leftover cheesecake in the refrigerator for up to 3 days. To reheat, place slices in the microwave for a few seconds or enjoy cold.

Nutrition Information

Calories per serving

Each serving of this Real Cheesecake contains approximately 400 calories.

Carbohydrates

Each serving of this Real Cheesecake contains approximately 45 grams of carbohydrates.

Fats

Each serving of this Real Cheesecake contains approximately 30 grams of fats.

Proteins

Each serving of this Real Cheesecake contains approximately 10 grams of proteins.

Vitamins and minerals

This Real Cheesecake is a good source of calcium, vitamin A, and vitamin C.

Alergens

This Real Cheesecake contains dairy (butter, cream cheese, sour cream, and eggs) and gluten (flour).

Summary

This Real Cheesecake is a rich and indulgent dessert that is high in fats and carbohydrates. It is best enjoyed in moderation as a special treat.

Summary

This Real Cheesecake is a classic and delicious dessert that is perfect for any occasion. With a buttery crust and a creamy filling, this cheesecake is sure to be a hit with your family and friends. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of wonder. It was a time when I was just a young girl, still learning the ways of the kitchen from my own mother. We had a special guest coming over for dinner that evening, and my mother had decided to make her famous Real Cheesecake for dessert.

I watched intently as my mother gathered the ingredients – cream cheese, sugar, eggs, vanilla extract, and graham cracker crumbs for the crust. She carefully mixed everything together, explaining each step to me as she went along. I was mesmerized by the way she moved around the kitchen with such grace and confidence.

As the cheesecake baked in the oven, the sweet aroma filled our home, and I knew that something magical was happening. When it was finally time to take it out and let it cool, I could hardly contain my excitement. The cheesecake looked perfect – creamy and smooth, with a golden brown crust that glistened in the light.

I watched as my mother sliced into the cheesecake, revealing the luscious filling inside. I took my first bite and was instantly transported to a world of pure bliss. The creamy texture, the sweet flavor, the hint of vanilla – it was unlike anything I had ever tasted before.

From that moment on, I knew that I had to learn how to make this Real Cheesecake for myself. I begged my mother to teach me her secrets, and she graciously agreed. She showed me how to whip the cream cheese until it was light and fluffy, how to gradually add the sugar and eggs, how to fold in the vanilla extract.

I practiced making the cheesecake over and over again, each time tweaking the recipe to suit my own tastes. I experimented with different crusts – chocolate cookie, gingersnap, even shortbread – but nothing could compare to the classic graham cracker crust that my mother had always used.

As I grew older, I continued to hone my skills in the kitchen, learning new recipes and techniques from friends, family, and cookbooks. But the Real Cheesecake always held a special place in my heart. It was the recipe that had sparked my love for cooking, the dish that I could always turn to when I needed a little taste of home.

Over the years, I shared my Real Cheesecake with friends and neighbors, always receiving rave reviews. I even entered it in a local baking competition and won first prize. But for me, the real reward was seeing the smiles on the faces of those who enjoyed my creation.

Now, as I sit here in my kitchen, surrounded by the familiar smells and sounds of baking, I can't help but feel grateful for all the recipes that have come into my life. Each one tells a story, a memory of a time and a place that I will always cherish. And the Real Cheesecake? Well, that will always be my favorite, a sweet reminder of where it all began.