Cheesecake - Italian Style

THE KOSHER CELIAC’S PASSOVER COOKBOOK BY ANNE LUDER

Gluten, Wheat & Soya Free Food filled with Flavour for all the Family

Available on kindle

TO ORDER AT AMAZON.COM CLICK HERE

TO ORDER AT AMAZON.CO.UK CLICK HERE

Dairy, vegetarian

This is a classic Italian cheese cake that reminds me of the very old Sephardi nut cakes from Spain and the Roman Empire.

SERVES 8-10

Cake
115g/4oz butter
125g/4oz ground hazelnuts
125g/4oz castor (fine) sugar
4 large eggs
Pinch of salt
Zest of and juice of a lemon or an orange
30g/1oz corn flour (starch) or potato flour
125g/4oz ricotta cheese (or cream cheese if unavailable)
50g/2oz 70% dark cooking chocolate - grated

Topping
50g/2oz 70% dark cooking chocolate

Preheat the oven to Moderately hot, 190°C, 165°C Fan, 375 °F/gas 5. line and grease a 28cm/11 inch spring clip cake tin (ie one with a loose bottom)

Separate the eggs beat the whites with the salt until they are very stiff, place to one side.

In a separate bowl, beat the butter and sugar together until pale. Stir in the lemon/orange juice. Add the egg yolks one at a time, beating in each one. Add the lemon or orange zest with the final yolk. Sieve the flour into the mixture then add the ground hazelnuts, the cheese and the grated chocolate: gently stir these.

Finally, with a metal spoon, fold the egg whites slowly into the mixture, taking care not to lose the air - we want to keep the mixture as light as possible.

Pour the mixture into the cake tin and bake in the preheated oven for around 25-30 minutes until the cake has just become slightly brown. It is cooked if a tooth pick inserted into the centre comes out clean.

Release from the tin and allow cooling before removing the base.

Melt the chocolate with a teaspoon of water and whilst the cake is still slightly warm spread over the top. Serve with crème fraiche and/or some stewed apricots.

Italian Style Cheesecake Naturally Gluten Free