And the Fiesta Friday Finale [Part 2], and is the second round of Fiesta Friday #53 Anniversary with our Star Angie from The Novice Gardener. Yes, two weeks of partying and having fun. Today I am bringing a sweet dessert for everyone!
Huge thanks to our co-host for this week; Nancy @Feasting With Friends and Selma @Selma’s Table.
The recipe is inspired by the chef Jenny Morris (one of my favorite Chef on, http://www.foodnetwork.co.uk). I have made some changes to the original recipe, and have added some more mascarpone cheese, and lemon flavors to my recipe for a delicious aroma!
http://www.foodnetwork.co.uk/celebrity-chefs/jenny-morris.html
Come and have fun with us 🙂
Serves: 10 slices
For the crust:
Ingredients:
- 200g of Amaretti biscuits crushed (palets Bretons for me)
- 80g of almond powder
- 1/2 teaspoon of cinnamon
- 180g of salted butter
- Zest of 1 orange
- Zest of 1 lemon
Procedure: Medium
- Preheat the oven to 180C degrees.
- Grease a spring form cake tin (23 cm for me).
- In a food processor add the palets Bretons, the almond powder, the cinnamon, the zest of 1 orange, the zest of 1 lemon and the melted butter.
- Mix and combine all the ingredients together for a few seconds.
- Transfer the mixture into the spring form cake tin.
- Press and flatten the crumbs into the spring form cake tin and refrigerate for 30 minutes.
For the filling:
Ingredients:
- 500g of Ricotta
- 500g of Mascarpone
- 180g of caster sugar
- 4 eggs
- Zest of 1 orange
- Zest of 1 lemon
- 2 large spoons of orange blossom honey
- A handful of toasted sliced almonds.
Procedure:
- In a large bowl add the Ricotta, the Mascarpone, the sugar, the eggs, the zest of 1 orange and the zest of 1 lemon.
- Mix all the ingredients together.
- Remove the crust from the refrigerator and pour the mixture into the pan.
- Bake for 1 hour at 180C degrees or until the top is golden (depending on the oven).
- Remove from the oven all allow to cool.
Final procedure:
- Heat the honey.
- Spread the toasted sliced almonds on the top of the Cheesecake and drizzle the surface of the cake with hot honey.
- Refrigerate until the following morning.
We really enjoyed this flavorful cheesecake, soft like a mousse, crunchy with the almonds, and tasty with the flavors of the honey, lemon, and the orange zest.
Bon Appétit.
PS: Recipe for the palets bretons.
Petite Panière 
Today I’m the first one 😀 This cake is a dream so I’m afraid 10 servings is not enough for all of us Linda!! xx
I knew you’d be the first! 😀 Thank you Marta, and don’t worry I’ll save you a slice xx
Amazing. Especially love the sound of the orange blossom honey and almonds!
Thank you very much 🙂 I like the flavors too!
Finding it hard to type as I salivate all over my keyboard here Linda! You’ve done it again my friend… this looks, sounds and I’m sure tastes, absolutely beautiful! My just might be my NEW favourite cheesecake! 🙂
Ha, ha, ha you made me laugh Margot…Love the description. How many times I’m mouth-watering in front of your recipes 😉 This cheesecake is very tasty, the crust is a little salty and the mixture very creamy/tangy. Have a wonderful week!
I woke up to this looks super yummy z
Thank you Justine 🙂 It was very yummy 😉
a pleasure x
what a heavenly bake. Mascarpone is so lush and all that zest would add a beautiful tang.
Thank you so much thehungrymum 🙂
Un vrai délice ce gâteau ! Je ne mange pas de cream cheese, alors je suis toujours à la recherche de bonnes alternatives pour un cheesecake, je suis sûre que l’onctuosité du mascarpone le remplace parfaitement.
Merci Darya 🙂 Je suis super contente que mon cheesecake te plaise. Avant je le faisais avec du cream cheese mais maitenant je le prépare avec du Mascarpone ou de la Ricotta. Tu peux même essayer avec de la Faisselle, c’est délicieux aussi. Bon dimanche!
Reblogged this on Just Dessert Bon Appetit and commented:
I cant wait to try out this dessert for my family on Sunday Yum Yum looks amazing and how can anyone ever go wrong with cheesecake !! The answer to alot of life’s problems can be solved (maybe more pondered upon) with cheesecake cant wait to try this one out
Thank you so much for your kind words 🙂 This cheesecake is really nice…Do let me know how it turns out and I hope you will like it. Have a great Sunday!
Thank you so much for Reblogged 🙂
Cant wait to try this out !! super excited am off to the supermarket to get some ingredients . Thanks La Petite Paniere
You’re welcome Justdesserts 🙂
Love the combination of lemon orange and cinnamon. I can imagine the aroma snd flavour of the cake ☺
Thank you very much skd 🙂 The cheesecake was really tasty with the addition of the lemon and the orange and so yummy 😀
Yum! and yum again! 🙂
Thank you so much, Lili 🙂
Your crust sounds absolutely incredible and your cake looks GORGEOUS!! Did you make more palets bretons for the crust?… you MUST have… I can’t imagine having any leftover!!!! I still have to make some myself 🙂 Happy FF!
The cheesecake was very good and you’re right I baked more palets bretons for this recipe 😀 You can add speculoos cookie butter for the crust, the taste is also very nice. Thank you for liking the recipe and Happy FF too!
You are on a roll, Linda… you’ve gone “all out” to celebrate the Fiesta Friday Anniversary with another exceptional recipe. 🙂 This cake is beautiful to simply gaze upon…but then you incorporate such delicious flavors from the crust to the filling to the top. It is perfection!! Thanks for sharing it with all of us at FF. ❤
Thank you so much for all your kind comments, Nancy 🙂 The cheesecake was sweet and tangy. The first time I made a cheesecake was with cream cheese and then I discovered this version with ricotta and mascarpone and I just loved it. Thank you for co-hosting this special Fiesta Friday and enjoy watching the super bowl ❤
I would have a hart time stopping at one slice, I love the almonds on top, simply gorgeous Linda! N xx
Nicole, me too 🙂 The combination of toasted almonds an honey were very nice. A simple cheesecake and I like Jenny Morris recipes. Have a wonderful week! xx
Wow Linda, this is just an amazing addition to the FF Anniversary celebration. I’m a tad late arriving, but wow! I just hope someone thought of saving me a crumb or three? Love the flavors in this cheesecake, and the topping makes it that much more desirable with the toasted sliced almonds. A bake well done for sure!
Thanks a lot Loretta 🙂 The flavors are nice and of course we have a large slice saving for you just for you 😉 Have a wonderful week!
I love the crust and it goes perfect with the ricotta and mascarpone – I love a good cheesecake 🙂
Thank you, Juju 🙂 and I agree with you, I love a good cheesecake with a good coffee too. Happy FF 🙂
Mascarpone in a cheesecake is perfect! So creamy and rich…I love your cakes, so delicious and gorgeous!
Thank you, Serena 🙂 This one was really creamy with the Mascarpone and the Ricotta, a yummy one!
Wow! You talk about superb? This cheesecake is just gorgeous! Your baking is such an inspiration for me.
Julie you’re to kind 🙂 We can trade your superb sweet dessert with mine if you want 😉 Enjoy the rest of your weekend!
This cake is gorgeous! The almonds on the top look so good!
Thank you very much 🙂 Have a great weekend!
What a beautifully layered masterpiece, Linda! I love ricotta and mascarpone, but the almonds make it even better. Happy FF!
Thank you so much, Ginger 🙂 I really appreciate. Happy Fiesta Friday!
This is gorgeous! I love mascarpone cheesecake, so creamy!
Thank you so much, Michelle 🙂 It was really creamy and soft!
This is sheer gorgeousness! What temperature did you bake the cheesecake?
I just edited the post, thank you a bunch Sonal. I can count on you 😀 Have a wonderful weekend 🙂
This looks absolutely delicious! And I love the addition of nuts on top. I bet it tasted divine 😀
Thank you so much, Justine 🙂 The toasted almonds give a crunchy taste and I love that 😀
Looks so delicious…will have to try making it! Thanks for sharing with us.
Thank you so much and you’re welcome 🙂
This is an amazing creation! I love all the flavors you added to the cheesecake. It is so beautiful as well. Thanks so much for bringing this to Fiesta Friday!
Thank you, Shari 🙂 The flavors are very nice and the cheesecake was very yummy. Happy Fiesta Friday too!
Such a beautiful cheesecake, Linda! The almonds on top are perfect. 😀
Thank you so much, Patty 😉
Oh my gosh! I can only imagine the rich, sweet flavour of this beautiful cheesecake, Linda! This is divine! 😀
Thank you very much for your sweet comment, Julianna. The cheesecake was yummy 😀
Oh dear Linda, this is absolutely beautiful/delectable cheesecake! Every one of the ingredients are fabulous. And then, palets bretons for the crust? Heavenly!
Fae, this cheesecake is so simple to make. The crust is a little salty and this is a really nice taste. Thank you for enjoying this recipe and have a wonderful week 🙂
Pleasssseeeee……… ❤ ❤ let me grab a plate 😉
Andy, you’re welcome ❤ Have a fab week 🙂
OMG! that sounds so good!!! xx
Yes, it was very good and yummy xx
Such a luscious cheesecake Linda! Love all the layers, wow!!
Thank you so much, Naina 🙂 I’m curious what did you bring for the Fiesta 😀
Wow! Linda! You have such a beautiful cheesecake. I am having three slices of this. Yes? 😀
He, jhuls three slices and no more 😀 Have a nice week 😉
Mascarpone is always good in any cheesecake! Delicoussssssssss! 🙂
Thanks Mila 🙂 That’s absolutely true, mascarpone is always nice!
J’adore tous les zestes d’agrumes dans ce gâteau et les deux fromages. Quel délice! J’ai hâte de l’esseyer. Bon dimanche.
Moi aussi, Johanne, je trouve que les zestes d’agrumes rehaussent aussi bien les plats que les desserts. Ce gâteau est vraiment simple à préparer et surtout très bon. J’espère que tu l’aimeras. Bonne semaine 🙂
Linda this looks so rich and delicious…YUM!!! 🙂
Thank you so much, Amy 🙂 It was really delicious and yummy 🙂 Have a nice week!
What an amazing cheesecake, I love the pictures and it sounds so yummy and delicious xx
Thank you so much, Maulshri 🙂 It was very yummy. Have a great week xx
This looks amazing and sounds so good, I’m just wondering would almond powder be the same as finely ground almonds?
Thank you SSp 🙂 You can work with almond powder or ground almonds not almond flour. Have a nice week!
Aie aie aie that cheesecake looks absolutely scrumptious!
Thanks a lot, Raphaelle 🙂 Il était vraiment bon!
Omg! That looks great!
Thank you very much, Flora 🙂
That looks unbelievably good, I bet it was absolutely delicious!!
Thank you so much, Anna 🙂 It was a very yummy cheesecake!
This looks delicious, must try this out. Thanks so much for sharing 🙂
Thank you very much 🙂 Do try and let me know your feedback, please!
Simply damn delicious cheesecake!!!
awesome photograph too….
Thank you so much 🙂
Love the combo of ricotta and mascarpone – I would be very greedy with this in front of me!
Thank you so much 🙂 You’re right the combination ricotta and mascarpone was very nice in this recipe and so yummy too 🙂
Yes now I just need to master home-made ricotta – my first batch did not go so well…..
I made your divine cheesecake in a smaller version! Divine & really awesomely delicious too! xxx
Wow, Sophie you made my day, I’m so happy you liked the recipe and you enjoyed it. Thank you for your trust too. Have a wonderful day XX
xxxx
Another fabulous dessert from your kitchen Linda.
Thank you very much and you’re so kind, Hilda 🙂
I’ve just learnt that next friday I have to make and bring the cake of the birthday party of one of my friends. Since I love ricotta as much as he loves mascarpone I’m assuming I found the perfect cake to bring at the party! Amazing recipe Linda and thanks a lot for sharing!
Thanks, Margherita 🙂 I hope your friend likes this cheese cake because we loved it here at home; and the recipe is really easy to make. Passe un bon samedi!
Wow what a cake dear:-) love it
Thank you so much 🙂
I don’t remember if I told you or not, I made this cheesecake twice! And in this moment I’m giving this recipe right now to a Turkish friend!
Wow, twice I’m so glad Margherita you enjoyed the cake and I’m feel very flattered. I hope your friend will love it too. Have a great day et j’espère que tu n’as pas trop froid!