In Greece, this crustless sesame cheesecake is traditionally made with myzithra, a fresh cheese made from sheep or goat’s milk. Ricotta makes a good substitute.
- 1 kg firm ricotta
- 125 ml (½ cup) pouring cream
- 4 eggs
- 1 orange, zested
- ½ tsp ground cinnamon
- 2 tsp vanilla extract
- 2 tbsp runny honey
- 110 g (½ cup) caster sugar
- 90 g (⅓ cup) fine semolina
- 35 g (¼ cup) white sesame seeds
- candied orange peel (optional), to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time 3 hours
You will need a 20 cm x 30 cm x 4 cm lamington pan for this recipe.
Preheat oven to 160° C and grease a 20 cm x 30 cm x 4 cm lamington pan. Using an electric mixer, beat ricotta and cream in a bowl to combine. Add eggs one at time, beating well after each addition. Add orange zest, cinnamon, vanilla, honey, sugar and semolina and beat until just combined.
Scatter half the sesame seeds over base of pan. Cover with ricotta mixture, then scatter remaining sesame seeds over the top. Bake for 45 minutes or until set with a gentle wobble in the centre. Cool completely then chill for 3 hours. Serve with candied orange peel, if desired.
Photography by Chris Chen. Food preparation by Phoebe Wood. Styling by Justine Poole.
As seen in Feast magazine, August 2014, Issue 34.