Tuesday, 28 May 2013

Sicilian blood orange cheesecake


So often cheesecakes can be overly sugary, overly creamy and just a little bit much. This version might make you rethink your conception of a cheesecake. There's no biscuit base, but instead there's a beautifully light and fluffy ricotta filling, studded with all the flavours of Sicilian desserts: sherry-soaked raisins, emerald pistachios, vibrant candied peel and citrus zest. On top, a gorgeous burst of blood orange colour and a scattering of more pistachios. It's light, fresh, fluffy and really very good. For the recipe, head over to my latest post for the Appliances Online lifestyle blog, here!
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3 comments:

  1. anna@annamayeveryday29 May 2013 14:29

    Looks great, I love blood oranges, they have that zip and vigour, doing you good whilst tasting good!

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  2. Looks absolutely fantastic!

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  3. Your cheesecake looks amazing

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