Description: Mike Carioscia | Founder
Recipe: Adapted from Italian-Sicilian Page (Facebook)
Delicious dessert for Italian cheesecake lovers! Orange ricotta cheesecake is great to make for family parties and get togethers. There is nothing quite like ricotta cheese. Enjoy!
Ingredients: For the cheesecake
1 1/4 cups pecan shortbread cookie crumbs, from about 11 cookies
2 tablespoons unsalted butter (1/4 stick), melted
2 pounds good-quality ricotta cheese
1 cup granulated sugar
1/3 cup all-purpose flour
3 large eggs, at room temperature
2 large egg yolks, at room temperature
2 teaspoons vanilla extract
2 teaspoons packed orange zest (from about 1 medium orange)
1/2 teaspoon fine salt
For the topping
1/2 cup orange marmalade
1/3 cup vodka
Heat oven to 350°F and arrange a rack in the middle. Coat a 9-inch springform pan with butter.
Place the cookie crumbs and melted butter in a bowl and mix until thoroughly combined. Place the crumb mixture in the prepared pan and, using a measuring cup, press it evenly into the bottom. Bake for 15 minutes or until golden brown around the edges. Cool completely on a wire rack.
Place ricotta in the bowl of a food processor and blend until smooth. Add the sugar and flour and pulse until well incorporated, about 10 second pulses, then scrape down the sides of the bowl. With the motor running, add the eggs and egg yolks one at a time until well incorporated. Add the vanilla, orange zest, and salt and blend until just incorporated.
Pour the mixture into the prepared pan/crust and smooth the top. Bake until the center of the cheesecake is set and the edges are golden brown, about 1 hour.
Remove to a wire rack and let cool.
For the topping:
Place marmalade and vodka in a small saucepan over medium heat and bring to a boil. Reduce the heat to low, simmer, and reduce the sauce by half, about 10 to 15 minutes. Cool slightly (about 5 minutes) and pour over the cooled cake. Let set before cutting, at least 15 minutes. Keep refrigerated.