Orange Cheesecake

This is not your typical super-sweet cheesecake. This wonderfully delicate cheesecake has a light citrus flavor and, because of the Seville marmalade topping, is ever so slightly bitter.

•  10 oz (300g) pâte sablée (see dough category)

• 4 oranges

• 1 1/2 cups (350g) fromage frais or cream cheese

• 1 1/2 cups ( 350g) ricotta cheese

• 2/3 cups (150g) sour cream

• scant cup (175g) super fine sugar

• 4 eggs

To finish:

6 tbsp Seville Orange marmalade, warmed

Roll pâte sablée out 1/8" thick between two layers of waxed paper. Say a prayer - this dough is very frustrating to handle. Peel the top layer of waxed paper off and flip the dough into your 8" buttered tart pan. Peel the remaining paper off and repair the inevitable holes. Congratulations; the toughest part is done. Now refrigerate for 20 minutes.

Bonus: The pâte sablée recipe will make about 2X the amount of dough you need. Use a biscuit cutter to make cookies with the remainder.

Prick a few holes in the bottom of the crust and blind bake at 340 degrees for 30 minutes, then remove the weights and bake for another 10 minutes. Set aside to cool. Lower the oven temperature to 275 degrees.

Finely grate the peels of 4 oranges, then juice the oranges. Strain the juice. Set aside.

Put the soft cheeses, sour cream and sugar in a bowl and mix thoroughly with a spatula. In another bowl, whisk the eggs until frothy.

Gently incorporate the eggs into the filling with the spatula. Add the orange zest and orange juice and continue mixing with the spatula. Although the recipe says to add it all, I only added about half of my orange juice... it seemed like adding it all might make the mix too thin. Use your best judgment and report back!

Pour the filling into the crust and bake at 275 for 90 minutes. Place on a wire rack to cool for 15 minutes before removing from the tart pan. What wonderful color!

Let cool and then put in the refrigerator until ready to serve. Heat the marmalade until smooth and spread a thin layer of over the surface. Wait for the glaze to set then cut with a very sharp, hot knife to serve. Enjoy!