SKYE MCALPINE

The Sunday Times, 

We call this a cake, although in fact it more closely resembles a cross between a cheesecake and a tart. It might seem like a step too far to begin the day with something so creamy, but I can promise you that it is only a very distant cousin of the richer, New York-style cheesecake. Its light flavour and texture make it ideal for breakfast, though, of course, there is nothing to stop you enjoying it for afternoon tea or dessert as well; I often do. There is no need to make this first thing in the morning. It keeps very nicely in the fridge for a few days and I find its flavours almost improve over time.

Serves 8-10 people

For the pastry

  • 300g plain flour
  • 150g cold salted butter, diced
  • 1 egg, lightly beaten, to glaze

For the orange and chocolate ricotta mix

  • 650g ricotta
  • 80g icing sugar
  • 3 large eggs, lightly beaten
  • Grated zest of 1 orange
  • 170g dark chocolate, roughly chopped

01 To make the pastry,…