Italian-American ricotta cheesecake

Preheat the oven to 150C/130C fan/gas 2.

In a large bowl, beat the ricotta until smooth and creamy. Gradually stir in the sugar and the beaten eggs, then gently mix in the vanilla, orange blossom water and candied peel.

Pour the mixture into a 25cm springform tin and bake for 1 hour 15 mins, or until the edges are puffed up and golden brown colour and the middle is pale and slightly wobbly. Do not open the oven door during this time or the cheesecake may crack and sink in the middle. Depending on the efficiency of your oven, you may find it needs another 15 minutes cooking.

Turn off the oven and open the door. Leave the cheesecake inside the oven, with the door open, for an hour, then transfer to a wire rack and leave to cool completely in the tin.

Run a knife or spatula around the inside of the tin to loosen the cheesecake. Remove the ring then place a plate on top of the cheesecake and flip it over. Place three layers of kitchen paper on top of the cheesecake, cover with a second plate and flip it again so the cheesecake is sitting on the kitchen paper. Wrap the entire cake in another layer of kitchen paper and chill for 12 hours.

Remove the kitchen paper around the cake and replace with fresh kitchen paper. Chill for a further 12 hours, then repeat.

After a total of 36 hours, remove the kitchen paper and leave the cheesecake to stand for at least 1 hour in the fridge before serving. It will keep in the fridge for another day or two before serving if preferred.