Orange Ricotta Cheesecake
Votes: 1
Time: 5 hours 35 minutes
Complexity: easily
Servings: 12
Complexity: easily
Servings: 12
Nutritional value per serving:
Calories 532, total fat 32 G., saturated fats 17 G., proteins 14 G., carbohydrates 49 G., fiber 1 G., cholesterol 166 mg, sodium 423 mg, sugar 33 G.
Calories 532, total fat 32 G., saturated fats 17 G., proteins 14 G., carbohydrates 49 G., fiber 1 G., cholesterol 166 mg, sodium 423 mg, sugar 33 G.
Unlike traditional cream cheese cheesecake, this ricotta dessert is lighter and lower in calories. The delicate creamy flavor of the filling is perfectly complemented by the light citrus notes of orange. For the perfect texture, use the freshest, highest-quality ricotta. Garnish the finished cheesecake with whipped cream and dark chocolate shavings.
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:
- 900 g fresh whole milk ricotta
- 110 g unsalted butter, melted
- 2 1/2 cups crushed graham crackers (about 18 crackers)
- 1 and 1/4 cups granulated sugar
- Fine salt
- 2 tsp pure vanilla extract
- 0.5 tsp almond extract
- Zest of 2 oranges (about 1 tbsp)
- 6 eggs, lightly beaten
- 1 cup very cold heavy cream
- 3 tablespoons powdered sugar
- 1 bar (100 g) of dark chocolate
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Cooking the dish according to the recipe:
- Position a rack in the center of the oven and preheat the oven to 325°F (160°C). Line the outside of a springform pan with foil. Bring a large saucepan of water to a boil and keep it hot until ready to use. Pour the ricotta into a sieve over a large bowl to drain.
- Grease the inside of a springform pan with butter. Combine graham cracker crumbs, the remaining melted butter, 1/4 cup sugar, and 1/4 teaspoon salt. Pour the mixture into the pan and press firmly into the bottom and sides. Bake until golden brown, about 15 minutes. Transfer the pan to a wire rack to cool. Increase the oven temperature to 350°F (175°C).
- In the bowl of a stand mixer, combine the ricotta, remaining 1 cup sugar, vanilla extract, almond extract, and orange zest and beat on medium speed until smooth. Add the eggs and mix until fully incorporated, being careful not to overbeat the filling. Spoon the filling into the cooled crust and place the pan in a deep roasting pan.
- Place the roasting pan on the middle rack of the oven and carefully pour hot water into the pan until it reaches about halfway up the cheesecake pan. Bake until the filling is set and golden brown, about 1 hour and 35 minutes. The filling will appear puffed around the edges and still have a slight jiggle in the center. Carefully remove the roasting pan from the oven and immediately transfer the cheesecake to a wire rack to cool completely. Refrigerate for at least 2 hours or overnight. Just before removing the pan, run a knife around the edge of the cheesecake. Carefully remove the ring.
- Whip the cream with the powdered sugar in a medium bowl until soft peaks form. Using a vegetable peeler, shave the chocolate onto a plate and set aside for garnish.
- At least 30 minutes before serving, run a knife around the edge of the cheesecake and carefully remove the ring. Let the cheesecake sit at room temperature for at least 30 minutes. Top with whipped cream and sprinkle with chocolate shavings.
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