Recipe and photo courtesy of Rosa Velez
Filling: Ingredients:
- 2 cups of Ricotta cheese
- 1 cup of mascarpone cheese
- 2 oranges zest and juice
- 1 cup of sugar
- 4 eggs
- 1 tsp of orange extract
- 1/2 tsp of vanilla extract
Crust Ingredients:
-1 box of Nilla wafers
-1 stick of butter
Directions for crust:
Blend or smash cookies until all crumbled. Melt stick of butter and pour into crushed cookies. Blend well. Put in the pan and pat down until it’s even in pan. Blind bake in the oven for 15 minutes at 350 degrees until sides are slightly golden brown. Let cool before pouring in the filling.
Ricotta Filling Directions:
Mix sugar, ricotta and mascarpone until sugar is blended. Add eggs one at a time, add zest, the juice of oranges, vanilla extract and orange extract. Mix until all combined and bake at 350 for 1 hour and 45 minutes or until top is golden brown. Turn off oven leave for another hour in oven. Then refrigerate untill next day and enjoy!
Filling: Ingredients:
- 2 cups of Ricotta cheese
- 1 cup of mascarpone cheese
- 2 oranges zest and juice
- 1 cup of sugar
- 4 eggs
- 1 tsp of orange extract
- 1/2 tsp of vanilla extract
Crust Ingredients:
-1 box of Nilla wafers
-1 stick of butter
Directions for crust:
Blend or smash cookies until all crumbled. Melt stick of butter and pour into crushed cookies. Blend well. Put in the pan and pat down until it’s even in pan. Blind bake in the oven for 15 minutes at 350 degrees until sides are slightly golden brown. Let cool before pouring in the filling.
Ricotta Filling Directions:
Mix sugar, ricotta and mascarpone until sugar is blended. Add eggs one at a time, add zest, the juice of oranges, vanilla extract and orange extract. Mix until all combined and bake at 350 for 1 hour and 45 minutes or until top is golden brown. Turn off oven leave for another hour in oven. Then refrigerate untill next day and enjoy!
