Orange Ricotta Cheesecake
User Reviews
5
Orange Ricotta Cheesecake
Description
The Orange Ricotta Cheesecake recipe starts with a buttery graham cracker crust baked briefly to provide a firm base. The filling integrates softened cream cheese and ricotta for a velvety texture, enhanced with orange zest and juice to impart a fresh, citrus flavor. Eggs and a small amount of flour provide structure without heaviness. The cheesecake bakes at a reduced temperature, often in a water bath to promote gentle cooking and prevent cracking.
The included Grand Marnier cranberry sauce uses fresh cranberries cooked down with brown and granulated sugars, orange juice, zest, vanilla, and a splash of Grand Marnier liqueur. This sauce offers a tart complement to the cheesecake’s creamy sweetness, with the liqueur adding depth to the fruity topping.
This dessert suits occasions where a moist, smooth cheesecake with citrus brightness is desired. The sauce adds a festive touch and can be spooned over individual slices. The recipe requires some patience during baking and cooling to achieve the right set and texture.
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 cream cheese full-fat, blocks, softened to room temperature, 32 ounces total
- 1 cup ricotta cheese whole milk, at room temperature
- 1 granulated sugar 1/3 cup
- 2 teaspoons vanilla extract pure
- 2 teaspoons orange zest, finely grated
- 5 egg large eggs plus 3 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 brown sugar dark; 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
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.
User Reviews
Overall Rating
5
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