1 kg of fresh ricotta cheese passed through a fine-mesh sieve
2/3 cup of all-purpose flour
1/3 cup of wheat flour
1/2 teaspoon of ground cinnamon
2 tablespoons of orange zest
2 tablespoons of vanilla extract
6 eggs
1 pinch of salt
Butter for greasing
Wheat flour for dusting
For the caramel sauce
1 cup of sugar
1/2 cup of water
5 tangerines, peeled and segmented
1 kg of fresh ricotta cheese passed through a fine-mesh sieve
2/3 cup of all-purpose flour
1/3 cup of wheat flour
1/2 teaspoon of ground cinnamon
2 tablespoons of orange zest
2 tablespoons of vanilla extract
6 eggs
1 pinch of salt
Butter for greasing
Wheat flour for dusting
For the caramel sauce
1 cup of sugar
1/2 cup of water
5 tangerines, peeled and segmented
Process the ricotta cheese, all-purpose flour, wheat flour, cinnamon, orange zest, vanilla extract, eggs, and salt in a processor until smooth
Grease an 8-inch springform pan with butter and dust with wheat flour
Pour in the cheesecake mixture and bake at 150°C for about 1 hour or until firm
Let it cool
Caramelize the sugar and water by heating over medium heat, stirring constantly, until a soft-ball stage is reached
Remove from heat and let cool
Assemble the dessert by placing the tangerine segments on top of the cheesecake, drizzle with caramel sauce, and refrigerate for at least 1 hour.
