Caramel & Macadamia Ricotta Cheesecake

This was the 2nd ricotta cheesecake I've baked, I found the recipe from Keiko's blog (Nordljus).

In her original post, Keiko mentioned she's not a big fan of baked cheesecakes as she finds them quite heavy.

I agree, most of them are quite heavy but its simplicity is all that matters to me.

My 1st ricotta cheesecake was light, smooth & refreshingly fruity.

You can find that I've tried to accompany the cheesecakes with syrups or fruit compote to make it light & refreshing, the results always over my expectations.

I think this cheesecake was quite heavy by itself, but it goes really well with the caramel macadamia nuts.

I love the nuts, I think it'd be a great snack just by itself.

Orange Ricotta Cheesecake

It is the season of citrus fruits, no wonder there're a lot of recipes making use of it. 

Here comes another cheesecake, I'm not bored yet with cheesecakes & I hope you're not too. 

This time I used ricotta cheese instead of cream cheese which I always use, the texture is different as expected but the cheesecake is soft & heavenly smooth, topping with sweet yet tangy caramel oranges.  

What this recipe attracted me the most was the caramel orange with Grand Marnier. 

Ever since I pickled cherries with red wine, I've been attracted in using alcohols & wines for cakes. 

I'm also craving for caramel recently, so I thought this is a wonderful combination when i read through 'Food & Travel' magazine. 

I don't always buy food magazine as I prefer books with great photographs.
It doesn't mean that those magazine is not good, actually they're great, it tells you what's in season & certainly many inspirations indeed.