Whisk the eggs with the sugar, adding the orange peel and vanilla, until a light and fluffy mixture is obtained.
Continuing to mount, add the flour and salt.

Then incorporate the cheese first, then the oil and finally even rum, water and yeast.

Pour the mixture into the buttered and floured mold and cook for about 45 minutes in a preheated static oven at 180 ° C.

Allow the philadelphia ciambellone to cool completely before sprinkling with icing sugar and serve.