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
Scale
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
