Simple recipes really get me giddy. So, when I realized that to make a Gazta Tarta, you simply throw all ingredients in a food processor, then bake, I couldn't have been more enthused. Well... there is also the final step, but this can only be considered as even more exhilarating. The final step involves a blow torch (or very hot grill) to give the top a creme brulee style caramel shell. Gazta Tarta is a baked Spanish cheesecake, that takes me back to my mothers German quark baked cheesecakes of my youth (let me assure you, I am still youthful). Best of all, the recipe makes use of homemade ricotta, of which I have copious amounts. It must be said that I finished this cake under a very hot grill, and it did get away on me slightly, hence the very caramelised top. My nutritious desires influence and modify every recipe I follow, however the original recipe must be credited. My version of Gazta Tarta is a slightly modified version of a beautiful recipe from Cook @ Cook The Books. Enjoy!
250ml Whipping Cream (unwhipped)
300g Mad Millie Ricotta
250g Cream cheese
1/2 Cup Caster Sugar
Zest of 1 orange
Juice of 1 Orange
1 tbs Cointreau (optional)
2 tbs Icing Sugar
Some flour (for dusting)
Step 1: Preheat oven to 180 degrees celcius
Step 2: Prepare a springform tin by wrapping the base in cling film, then encasing it in tin foil (I know it seems strange to bake clingfilm, however this avoids any moisture leaking into your oven - ensure it is completely covered by the tin foil).
Step 5: Pour the blended mixture into the prepared cake tin and bake for 35 - 40 minutes or until just set.