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Ingredients of Citrus Cheesecake FUSF:
Take of Toasted Almond Crust
Give 1 cup toasted almonds
Need 3 tablespoons for cane sugar
Need 1/4 teaspoon for kosher salt
Make ready 2 tablespoons - melted and cooled butter
Require 1 of egg yolk (Reserve egg white)
Make ready 1/4 teaspoon for vanilla extract
Make ready - Citrus Filling
Give 32 ounces whole milk ricotta
Prepare 8 ounces for cream cheese
Make ready 3/4 cup for cane sugar
Get 3 large eggs, separated
Make ready 1/4 teaspoon for kosher salt
Need 1 teaspoon of vanilla extract
Make ready 1 tablespoon for corn starch
Give 1 tablespoon for Grand Marnier
Give 2 teaspoons lemon juice
Need of Zest of 1 lemon
Make ready for Zest of 1 orange
Need 2 tablespoons for candied citrus
Citrus Cheesecake FUSF step by step:
Preheat oven to 350º. Place rack in middle of oven. Butter and flour a 9-inch springform pan.
For the Crust
Toast almonds for 10 minutes, cool. Turn oven to 325º.
In food processor, chop almonds and sugar until fine. Add salt, pulse several times. In a separate bowl, add egg yolk, butter and vanilla, whisk together.
Add butter mixture to nuts and pulse until small clumps form.
Place mixture in springform pan. Spread with fingers until the bottom is covered. Tamp down with the bottom of a water glass, starting in the middle and moving outwards. Refrigerate for 15 minutes.
Bake crust in oven for 10 minutes, or until toasted. Cool on wire rack.
For the Citrus Filling
In food processor, combine sugar and citrus zest. Pulse until combined. Transfer to stand mixing bowl.
Add cream cheese and salt. With paddle attachment, beat on medium speed until smooth. Add ricotta and mix until you reach the desired consistency. For a grainier texture, one minute. For a smoother filling, 3-4 minutes.
Add egg yolks, one at a time. Beat in vanilla, corn starch, Grand Marnier, and lemon juice. Remove to large bowl.
Whip the 4 egg whites in a separate mixing bowl until stiff peaks form. Add 1/4 of mixture to filling, folding until combined. Add remaining egg whites, gently fold together.
Bake for 1 hour 15 minutes, rotating after 20 minutes. Check after one hour to see if filling has set. Cheesecake will be done when it is golden brown on top, and has started to separate from the sides of the pan.
Cool on wire rack. Refrigerate for 4 hours. Top with powdered sugar and candied citrus that has been rolled in cane sugar.
Add a spoonful of orange sherbet.
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