Pastiera
Raspberry & Orange Baked Cheesecake

About This Recipe

Are you looking for a delicious recipe with a difference? If you are, you’ve found it! Here’s my raspberry & orange baked cheesecake for you to enjoy.

This is quite an old-fashioned recipe from my home patch, and I must admit, I wasn’t a huge fan of it when growing up (probably because of all the fruit and lack of chocolate), but now I really appreciate all the flavours and how well they work together. My grandfather, Giovanni, used to make this at Easter and now I carry on the tradition.

TwitterFacebook

8

Serves

11

Ingredients

Ingredients

  • Butter for greasing
  • 2 tablespoons orange liqueur
  • 600g cream cheese, at room temperature
  • 180g caster sugar
  • 3 eggs, lightly beaten
  • 1 teaspoon orange flower water
  • 3 tablespoons plain white flour
  • Grated zest of 1 orange
  • 80g candied fruits, finely chopped
  • 200g raspberries
  • Icing sugar to decorate

Weight Converter

Found in This Book

Feast your eyes on the finest raspberry & orange baked cheesecake! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

Preheat the oven to 180ºC/gas mark 4. Butter a 23cm springform cake tin.

In a large bowl, beat together the orange liqueur, cream cheese and caster sugar. Beat in the eggs bit by bit until fully combined. Mix in the orange flower water, then add the flour and orange zest. Beat well until everything is combined. Fold through the candied fruits and raspberries.

Spoon the mixture into the prepared tin, tapping it against the work surface to remove any bubbles. Bake in the middle of the oven for 35 minutes until the edges of the cake are firm but the centre is still slightly wobbly. Set aside to cool for 30 minutes.

Run a sharp knife around the edge of the cake to loosen it, then remove it from the tin.

Serve with a little icing sugar sprinkled on top.

Once you’re done, simply sit back and enjoy your raspberry & orange baked cheesecake and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.

Previous Recipe

Polenta Cake with Oranges & Cointreau

View Recipe

Next Recipe

Strawberry & Mascarpone Tarts with Limoncello

View Recipe

Discuss This Recipe

More RecipesGet Inspired

Musse di cioccolato fondente e frutti di boscoDark Chocolate Mousse With Summer Fruits

Some of the best chocolate in Italy comes from the northern city of Turin, the capital of Piedmont, where chocolate-making has been established since the late 18th century. At this time, Italy exported its chocolate to France, Germany, Austria and Switzerland; indeed, it was the famous Turin based firm Cafarel that inspired the Swiss to start making chocolate on a commercial scale. Rich chocolate desserts...

8

Serves

9

Ingredients

Chocolate

Main Ingredient
View Recipe

Petti di pollo al forno con pomodoriniTray-baked Chicken with Tomatoes and Olives

Tray-bakes are the perfect way of cooking for a family. They’re quick and easy to prepare, and you can be inventive with flavours.

4

Serves

9

Ingredients

Chicken

Main Ingredient
View Recipe

Granita al LimoncelloLimoncello and Lime Granita

If you decide to prepare a fishy starter and want to follow it with a meat dish, the problem that you will find is that during the main course you will still be able to taste the fish. Well, I have the solution – serve my granita just after the starter and it will cleanse your palate ready for the main course. A fantastic, refreshing sorbet that is also great on a hot day with a barbecue.

4

Serves

4

Ingredients

Lemon

Main Ingredient
View Recipe

Crostatine Piccanti di Asparagi, Ricotta e ParmigianoAsparagus, Ricotta, Chilli and Parmesan Tartlets

Asparagus is one of the great delicacies of the vegetable world, and my asparagus tartlets quite rightly make it centre of attention. It is cooked very briefly, then plunged into cold water to retain its texture and bright green colour. You can use pecorino cheese rather than Parmesan if you like a saltier flavour.

4

Serves

10

Ingredients

Vegetables

Main Ingredient
View Recipe

Insalata di Couscous con Olive e AsparagiCouscous Salad With Olives, Asparagus & Grana Padano

Couscous is so easy to prepare, but it does need the addition of some really good flavours to make it come to life. This rainbow salad is a fantastic source of vitamin C and is surprisingly filling. It’s great as a main course or you can reduce the quantities and serve it as a side with barbecued meats or grilled fish.

4

Serves

13

Ingredients

Couscous

Main Ingredient
View Recipe

Mezzalune Dolci Ripiene Di Ricotta Con Cioccolato, Arancia E NoccioleSweet Pasta filled with Ricotta, Hazelnuts, Orange and Chocolate

We love our pasta in Italy - so much so that we like to eat it for dessert too! These little halfmoon-shaped pasta treats are perfect eaten at the end of a meal or with coffee or a chilled glass of sweet white wine. The combination of nuts, honey and chocolate make them very rich and perfect for festive entertaining.

4

Serves

14

Ingredients

Cheese

Main Ingredient
View Recipe