Orange Ricotta Cheesecake
User Reviews
5.0
33 reviews
Excellent
Orange Ricotta Cheesecake
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Silky smooth and bursting with flavor, this Orange Ricotta Cheesecake is a total showstopper!!! Top with orange infused cranberry sauce for the ultimate holiday dessert! Bonus: this can be made ahead of time and frozen for up to two months.
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Ingredients
For the Graham Cracker Crust:
- 2 cups Graham cracker crumbs
- 1/3 cup sugar
- 7 tablespoons butter, melted
For the Orange Ricotta Cheesecake:
- 4 blocks of full-fat cream cheese, softened to room temperature (32 ounces total)
- 1 cup Whole Milk Ricotta Cheese, at room temperature
- 1 and 1/3 cups granulated sugar
- 2 teaspoons pure vanilla extract
- 2 teaspoons orange zest, finely grated
- 5 large eggs plus 3 egg yolks, at room temperature
- 1/2 cup orange juice
- 2 teaspoons all-purpose flour
For the Grand Marnier Cranberry Sauce:
- 1/2 cup water
- 1/2 cup orange juice
- 1/2 cup dark brown sugar, packed
- 1/3 cup granulated sugar
- 1 teaspoon orange zest, finely grated
- 12 ounces cranberries, fresh or frozen
- 2 teaspoons vanilla extract
- 2 Tablespoons Grand Marnier
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Instructions
For the Graham Cracker Crust:
- Preheat oven to 350 degrees (F). Lightly spray a 9" springform pan with non-stick spray.
- Wrap the bottom and sides of the pan with heavy duty tinfoil. I recommend doing several diligent layers here to ensure no water creeps through when you place the pan in the water bath. Set pan aside.
- In a large bowl, combine graham cracker crumbs, sugar, and melted butter; stir well to combine.
- Firmly pat the mixture into the prepared pan. Bake in preheated oven for 10 minutes. Place partially baked crust on a cooling rack and set aside while you prepare the filling.
- Reduce oven to 300 degrees (F).
For the Orange Ricotta Cheesecake:
- In the body of a high power blender, food processor, stand mixer fitted with the whisk attachment, or in a very large bowl using a hand held mixer, beat the softened cream cheese and ricotta cheese until completely smooth, scraping the bowl as needed.
- Add sugar, vanilla, and orange zest and beat smooth, scraping down the sides and bottom of bowl as needed. Add in the eggs and yolks, one at a time, beating well after each addition.
- Add in the orange juice and gently stir until it's evenly combined. Finally, fold in the flour.
- Pour filling into prepared crust and, using a silicone spatula, smooth the top.
- Place the cheesecake pan into a large, deep pan. Fill the pan with 2 inches of hot water. This is your water bath and will help ensure your cheesecake comes out crack free.
- Carefully place the pan in the oven and bake for 1 hour and 30 minutes. Turn oven off and let the cheesecake sit, undisturbed, for 30 minutes, inside the oven with the door shut. The cheesecake should be still slightly wiggly.
- Remove cake from oven and gently run a knife very around the edge of the cake. Place the cheesecake on a cooling rack and cool completely, then loosely cover the pan with saran wrap and chill for at least 6 hours.
- Cheesecake will keep, covered in the fridge, for 5 days. Cheesecake may be frozen for 2 months. Thaw overnight before slicing.
For the Grand Marnier Cranberry Sauce:
- In a medium saucepan over medium-high heat, bring water, orange juice, and both sugars to a boil.
- Add orange zest and cranberries and bring mixture to a boil. Reduce heat to a simmer and continue cooking, stirring occasionally, for 10 minutes.
- Remove from heat. Stir in vanilla extract and Grand Marnier.
- Pour sauce into a bowl and cool to room temperature.
- Spoon over cheesecake right before serving.
Genuine Reviews
User Reviews
Overall Rating
5.0
33 reviews
Excellent
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