Orange Ricotta Cheesecake
Votes: 1
Time: 4 hours 15 minutes
Complexity: easily
Servings: 10
Complexity: easily
Servings: 10
Nutritional value per serving:
Calories 242, total fat 13 G., saturated fats 7 G., proteins 11 G., carbohydrates 20 G., fiber 0 G., cholesterol 131 mg, sodium 93 mg, sugar 18 G.
Calories 242, total fat 13 G., saturated fats 7 G., proteins 11 G., carbohydrates 20 G., fiber 0 G., cholesterol 131 mg, sodium 93 mg, sugar 18 G.
This rustic Italian cheesecake with a subtle orange flavor is made without a crust, meaning the entire process won't take much time. It's made with ricotta, giving it a softer and more delicate texture than a traditional cream cheese cheesecake. Bake it in a springform pan for easy removal. For a beautiful presentation, dust it with powdered sugar and ground pistachios. It's delicious, just like something straight from an Italian bakery!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 tablespoons unsalted pistachios
- 1 tbsp unsalted butter, room temperature, for greasing the pan
- 700 g whole milk ricotta
- 2/3 cup + 2 tablespoons granulated sugar
- 5 large eggs, separate the whites from the yolks
- 1.5 tsp finely grated orange zest
- 1 tbsp. orange juice
- 1 tsp vanilla extract
- Powdered sugar, for dusting
- Special equipment: springform pan with a diameter of 22 cm.
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Recipes with similar ingredients: pistachios, eggs, ricotta cheese, Orange zest
Cooking the dish according to the recipe:
- Position a rack in the lower third of the oven and preheat the oven to 160°C.
- Place the pistachios on a baking sheet and bake until golden brown, 10-12 minutes. Transfer them to a plate to cool, then pulse in a food processor until very finely ground. Transfer the ground pistachios to a small bowl and set aside.
- Place a 22 cm springform pan on a sheet of parchment paper and trace around it with a pencil. Cut out the circle and set aside. Generously grease the bottom and inside walls of the pan with room temperature butter, then line the parchment circle on the bottom.
- Place the ricotta and 2/3 cup sugar in the bowl of a food processor and process until smooth, about 30 seconds. Transfer the ricotta mixture to a large bowl and whisk in the egg yolks, orange zest, juice, and vanilla extract.
- In another large bowl, beat the egg whites with a mixer on medium speed until foamy. Sprinkle in the remaining 2 tablespoons of sugar and continue beating until medium peaks form, about 2 minutes. Using a rubber spatula, fold one-third of the beaten egg whites into the ricotta mixture until almost fully incorporated, with a few white streaks. Gently fold in the remaining beaten egg whites until fully incorporated, with no white streaks.
- Place the cheesecake in the prepared pan and set it on a baking sheet. Bake until the cheesecake is light golden brown and the sides begin to pull away from the pan, 55-65 minutes. Transfer the cheesecake to a wire rack and let it cool completely, about 1 hour. Cover the pan with plastic wrap and refrigerate for at least 2 hours and up to 2 days before serving.
- Before serving, run a thin knife or spatula around the edges of the cheesecake to loosen it from the sides of the pan, then open the pan and remove the ring. Sprinkle the surface of the cheesecake with powdered sugar and chopped pistachios. Transfer the cheesecake to a serving plate, slice, and serve.
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