Orange or Clementine Ricotta Cheesecake Recipe
If you’ve ever dreamed of a cheesecake that’s both feather-light and bursting with sunshiny citrus, you’re going to fall in love with Orange or Clementine Ricotta Cheesecake. This Italian-inspired dessert is a family favorite of mine, starring creamy ricotta, tangy cream cheese, and the fresh brightness of oranges or clementines in every bite. The tender crumb crust and glossy, citrus-kissed sour cream topping turn this cheesecake into a celebration-worthy showstopper—perfect for any gathering or simply when you need a little slice of happiness.
Ingredients You’ll Need
This Orange or Clementine Ricotta Cheesecake is built on simple, familiar ingredients that work together to create a dessert with incredible flavor and texture. Each component has a purpose, from the buttery crust to the creamy filling and the luscious topping.
- Graham cracker crumbs: The classic base—these give you that essential, slightly sweet crunch underneath the silky filling.
- Granulated sugar: Adds just the right amount of sweetness to both the crust and the creamy layers.
- Unsalted butter (melted): Helps the crust hold together and brings a rich, buttery flavor.
- Ricotta cheese: The secret to this cheesecake’s lightness and delicate texture—use whole-milk or part-skim for your preferred richness.
- Cream cheese (softened): For that classic cheesecake tang and smooth, dreamy consistency.
- Large eggs: The backbone of the filling, giving it structure and silkiness.
- All-purpose flour: Just a touch thickens the batter and helps everything set beautifully.
- Fresh orange or clementine juice: Brings a punch of citrus flavor that makes this cheesecake unforgettable.
- Orange or clementine zest: Intensifies the citrus fragrance and adds color flecks to the filling and topping.
- Vanilla extract: Rounds out the flavors and adds warmth to every bite.
- Salt: A pinch heightens all the other flavors and balances the sweetness.
- Sour cream: The base for a tangy, creamy topping that complements the cheesecake perfectly.
- Powdered sugar: Sweetens the topping without any grittiness.
How to Make Orange or Clementine Ricotta Cheesecake
Step 1: Prepare the Pan and Heat the Oven
Start by preheating your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper. This little trick makes sure your Orange or Clementine Ricotta Cheesecake releases easily and stays picture-perfect when it’s time to serve.
Step 2: Make the Graham Cracker Crust
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted unsalted butter. Mix until everything is evenly moistened, then press the mixture firmly into the bottom of your prepared pan. Bake for 10 minutes—just enough to set the crust—then let it cool while you move on to the filling.
Step 3: Whip Up the Creamy Citrus Filling
In a large mixing bowl, beat together the ricotta cheese and softened cream cheese until completely smooth and creamy. Add the granulated sugar, then beat in the eggs one at a time. Sprinkle in the flour, pour in the fresh orange or clementine juice, add the zest, vanilla extract, and salt. Mix just until everything is combined—over-mixing can make the cheesecake dense, so keep it gentle!
Step 4: Assemble and Bake
Pour the velvety filling over the cooled crust and smooth out the top with a spatula. Bake for 55 to 65 minutes, or until the edges are set but the center still has a slight wobble. This jiggle is your friend—it means your Orange or Clementine Ricotta Cheesecake will be fantastically creamy.
Step 5: Cool Gradually and Chill
Turn off the oven, crack the door open, and let the cheesecake cool inside for about one hour. This gentle cooling process helps prevent cracks. After that, move the cheesecake to the fridge and chill for at least 4 hours, or overnight if you can wait! Patience pays off here.
Step 6: Add the Luscious Topping
Whisk together the sour cream, powdered sugar, and orange zest until smooth and creamy. Once the cheesecake is fully chilled, spread this topping over the surface for a glossy, tangy finish that perfectly complements the citrus notes of the cake.
How to Serve Orange or Clementine Ricotta Cheesecake
Garnishes
This cheesecake is gorgeous straight from the pan, but a few thoughtful garnishes make it truly special. Try adorning each slice with candied orange slices, fresh clementine segments, or even a sprinkle of extra zest for an eye-catching finish and a burst of fresh flavor.
Side Dishes
Keep things light and fresh by pairing Orange or Clementine Ricotta Cheesecake with a simple fruit salad or a handful of berries. If you’re feeling indulgent, a spoonful of whipped cream or a drizzle of dark chocolate sauce is pure magic alongside the citrusy tang.
Creative Ways to Present
For a playful twist, serve individual cheesecake squares in cupcake wrappers at parties, or layer bite-sized cubes with fruit in parfait glasses for an elegant dessert shooter. However you slice it, this cheesecake brings a little ray of sunshine to any dessert table.
Make Ahead and Storage
Storing Leftovers
Wrap leftover Orange or Clementine Ricotta Cheesecake tightly in plastic wrap or store in an airtight container in the refrigerator. It stays fresh and delicious for up to 4 days, making it perfect for planning ahead or enjoying a treat throughout the week.
Freezing
If you want to make this cheesecake even further in advance, you can freeze it! After chilling, wrap the whole cheesecake or individual slices in plastic wrap, then foil. Freeze for up to 2 months. Thaw overnight in the refrigerator for the best texture.
Reheating
Cheesecake is best enjoyed chilled, but if you prefer it slightly warmer, let a slice sit at room temperature for 20 to 30 minutes before serving. Avoid microwaving, as it can disrupt the delicate texture.
FAQs
Can I use part-skim ricotta cheese for a lighter cheesecake?
Absolutely! Using part-skim ricotta makes your Orange or Clementine Ricotta Cheesecake a bit lighter while still keeping the texture creamy and satisfying. It’s a wonderful option if you’re looking to reduce the richness a bit.
What’s the best way to prevent cracks in my cheesecake?
The key is to avoid over-mixing your batter and to let the cheesecake cool gradually in the oven with the door cracked open. Both steps help keep your Orange or Clementine Ricotta Cheesecake smooth and beautiful.
Can I substitute lemons for the oranges or clementines?
You can absolutely try this with lemons for a zingy twist! The flavor will be brighter and more tart, but it will still deliver a dreamy, citrus-forward cheesecake.
Do I need a water bath for this recipe?
No water bath required! The ricotta in this Orange or Clementine Ricotta Cheesecake makes it more forgiving, so you can skip the fuss and still get a lovely, creamy result.
How far in advance can I make this cheesecake?
This cheesecake is actually better when made ahead. Prepare it up to 2 days in advance and keep it chilled until ready to serve—perfect for entertaining or prepping for a busy week.
Final Thoughts
There’s something truly magical about a homemade Orange or Clementine Ricotta Cheesecake—the way the creamy filling meets the zesty citrus and buttery crust is simply irresistible. If you’re looking for a dessert that’s as joyful to make as it is to eat, give this recipe a try and share a little slice of sunshine with your loved ones!
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Orange or Clementine Ricotta Cheesecake Recipe
- Total Time: 6 hours (including chilling)
- Yield: 12 servings 1x
- Diet: Non-Vegetarian
Description
This Orange or Clementine Ricotta Cheesecake offers a delightful twist on the classic cheesecake with a bright citrus flavor. Creamy ricotta and cream cheese combine with fresh orange juice and zest for a refreshing, smooth dessert perfect for any occasion.
Ingredients
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
For the filling:
- 2 cups ricotta cheese
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 4 large eggs
- 2 tablespoons all-purpose flour
- 1/4 cup fresh orange or clementine juice
- 2 tablespoons zest from oranges or clementines
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the topping:
- 1 cup sour cream
- 2 tablespoons powdered sugar
- 1 teaspoon orange zest
Instructions
- Prepare the crust: Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter until the mixture is evenly moistened. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then remove from the oven and set aside to cool.
- Make the filling: In a large mixing bowl, beat the ricotta and cream cheese together until smooth and creamy. Gradually add the sugar, mixing well. Add the eggs one at a time, incorporating each fully before adding the next. Mix in the all-purpose flour, fresh orange or clementine juice, zest, vanilla extract, and salt. Stir until just combined, careful not to overmix.
- Bake the cheesecake: Pour the filling evenly over the cooled crust, smoothing the top with a spatula. Bake in the oven for 55 to 65 minutes, or until the edges are set but the center still has a slight wobble. Turn off the oven, crack the door open, and allow the cheesecake to cool inside for 1 hour to prevent cracking.
- Chill the cheesecake: Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight to let it set completely and develop flavor.
- Prepare the topping: In a small bowl, mix the sour cream, powdered sugar, and orange zest until smooth. Spread this topping evenly over the chilled cheesecake just before serving.
Notes
- For a lighter cheesecake, substitute part-skim ricotta cheese for full-fat.
- Garnish with candied orange slices or fresh clementine segments for an elegant presentation.
- Store any leftovers tightly covered in the refrigerator for up to 4 days to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking, Chilling
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 26g
- Sodium: 240mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 115mg
