Ricotta Cheesecake With Caramel-Orange Sauce
Serves: 5
Clarabelle Lynch
1 January 1970
Based on User reviews:
38
Spice
45
Sweetness
44
Sourness
37
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1 tbsp
All-Purpose Flour1 tsp
Coarse Kosher Salt2 tbsps
Water1 cup
Sugar1 tbsp
Orange Peel (finely grated)2 tsps
Vanilla Extract4 large
EggDirections:
1
For crust: Position rack in center of oven; preheat to 350°F
2
Blend graham cracker crumbs, brown sugar, flour, and coarse salt in processor
3
Add melted butter and 2 tablespoons water; process until crumbs are evenly moistened
4
Transfer crumb mixture to 9-inch springform pan with 2 1/2-inch-high sides; press mixture firmly onto bottom and 1 3/4 inches up sides of pan
5
Bake crust until set, about 15 minutes
6
Cool crust in pan
7
DO AHEAD: Can be made 1 day ahead
8
Cover; store at room temperature
9
Position rack in center of oven; preheat to 350°F
10
Blend graham cracker crumbs, brown sugar, flour, and coarse salt in processor
11
Add melted butter and 2 tablespoons water; process until crumbs are evenly moistened
12
Transfer crumb mixture to 9-inch springform pan with 2 1/2-inch-high sides; press mixture firmly onto bottom and 1 3/4 inches up sides of pan
13
Bake crust until set, about 15 minutes
14
Cool crust in pan
15
DO AHEAD: Can be made 1 day ahead
16
Cover; store at room temperature
17
For filling: Line sieve with 3 layers of cheesecloth; set over medium bowl
18
Place ricotta cheese in prepared sieve; wrap cheesecloth around ricotta and squeeze gently to remove excess liquid
19
Cover and chill overnight (additional liquid will drain from ricotta)
20
Preheat oven to 325°F
21
Wrap 3 layers of foil around outside of springform pan with crust, covering completely
22
Using electric mixer, beat cream cheese in large bowl until smooth
23
Add drained ricotta cheese and beat until blended
24
Scrape in seeds from vanilla bean; beat until well blended (reserve bean for another use)
25
Add sugar, orange peel, vanilla extract, and coarse salt; beat until smooth
26
Add eggs 1 at a time, beating until blended after each addition
27
Transfer filling to baked crust in pan
28
Place springform pan with cake in large roasting pan
29
Add enough hot water to roasting pan to come halfway up sides of springform pan
30
Bake until cheesecake is set around edges and center no longer moves when pan is gently shaken, about 1 hour 30 minutes
31
Transfer cheesecake to rack and cool in pan 1 hour
32
Chill cheesecake uncovered overnight
33
Using small knife, cut around cake sides to loosen
34
Remove pan sides
35
Transfer cake to platter
36
Cut cake into wedges and serve with Caramel-Orange Sauce
37
Line sieve with 3 layers of cheesecloth; set over medium bowl
38
Place ricotta cheese in prepared sieve; wrap cheesecloth around ricotta and squeeze gently to remove excess liquid
39
Cover and chill overnight (additional liquid will drain from ricotta)
40
Preheat oven to 325°F
41
Wrap 3 layers of foil around outside of springform pan with crust, covering completely
42
Using electric mixer, beat cream cheese in large bowl until smooth
43
Add drained ricotta cheese and beat until blended
44
Scrape in seeds from vanilla bean; beat until well blended (reserve bean for another use)
45
Add sugar, orange peel, vanilla extract, and coarse salt; beat until smooth
46
Add eggs 1 at a time, beating until blended after each addition
47
Transfer filling to baked crust in pan
48
Place springform pan with cake in large roasting pan
49
Add enough hot water to roasting pan to come halfway up sides of springform pan
50
Bake until cheesecake is set around edges and center no longer moves when pan is gently shaken, about 1 hour 30 minutes
51
Transfer cheesecake to rack and cool in pan 1 hour
52
Chill cheesecake uncovered overnight
53
Using small knife, cut around cake sides to loosen
54
Remove pan sides
55
Transfer cake to platter
56
Cut cake into wedges and serve with Caramel-Orange Sauce