Orange Ricotta Cheesecake Recipes

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RICOTTA CHEESECAKE



Ricotta Cheesecake image

This is the easiest cheesecake to make-it takes just 15 minutes to assemble and doesn't require a water bath. When berries are in season, you can serve them instead of the compote.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 9-inch cake

Number Of Ingredients 8

Unsalted butter, room temperature, for pan
3/4 cup sugar, plus more for pan
1 1/2 pounds fresh whole-milk ricotta cheese, pureed in a food processor until smooth
6 large eggs, separated
1/4 cup all-purpose flour
Finely grated zest of 1 orange or 2 lemons
1/4 teaspoon salt
Citrus-Vanilla Compote

Steps:

  • Preheat oven to 375 degrees. Generously butter and sugar a 9-inch springform pan (3 inches deep). Whisk together ricotta, egg yolks, flour, 6 tablespoons sugar, the zest, and salt in a large bowl.
  • Whisk egg whites with a mixer on low speed until foamy. Raise speed to high, and gradually add remaining 6 tablespoons sugar, whisking until stiff, glossy peaks form, 3 to 4 minutes. Gently fold a third of the whites into ricotta mixture using a rubber spatula until just combined. Gently fold in remaining whites until just combined.
  • Pour batter into pan, and bake until center is firm and top is deep golden brown, about 1 hour. Let cool on a wire rack for 10 minutes. Run a knife around edge of cake; release sides to remove from pan, and let cool completely. Serve with citrus-vanilla compote.

RICOTTA-ORANGE CHEESECAKE



Ricotta-Orange Cheesecake image

Make and share this Ricotta-Orange Cheesecake recipe from Food.com.

Provided by Food Network Kitchen

Categories     Cheesecake

Time 2h15m

Yield 12 , 12 serving(s)

Number Of Ingredients 12

2 lbs fresh whole milk ricotta cheese
1/2 cup unsalted butter, melted
2 1/2 cups finely ground graham cracker crumbs (about 18 crackers)
1 1/4 cups granulated sugar
fine salt
2 teaspoons pure vanilla extract
1/2 teaspoon almond extract
2 oranges, zest of
6 eggs, lightly beaten
1 cup heavy cream, very cold
3 tablespoons confectioners' sugar
one 3 1/2-ounce dark chocolate bar

Steps:

  • Position a rack in the center of the oven and preheat to 325 degrees F. Wrap foil around the bottom of the springform pan. Bring a large pot of water to a boil and keep hot until needed. Spoon the ricotta into a mesh strainer over a large bowl until well strained.
  • Brush a little of the melted butter on the inside of the springform pan. Combine the graham cracker crumbs, remaining melted butter, 1/4 cup of the granulated sugar and 1/4 teaspoon salt. Firmly press the mixture into the pan, on the bottom and all the way up the sides. Bake until golden brown, about 15 minutes. Set the pan on a rack to cool. Raise the oven temperature to 350 degrees F.
  • Beat the ricotta, remaining 1 cup granulated sugar, vanilla, almond extract and orange zest in the bowl of a stand mixer on medium speed until combined. Add the eggs until just combined, taking care not to overwork the mixture. Pour the mixture into the cooled crust and place the springform pan in a deep roasting pan. Place the roasting pan on the center oven rack and carefully pour the hot water into the roasting pan until it reaches about halfway up the springform pan. Bake until just set and very lightly browned, for 1 hour and 35 minutes. The filling will appear puffed around the edges and should still be slightly jiggly in the center. Carefully remove the roasting pan from the oven and immediately transfer the cheesecake to a rack to cool completely. Refrigerate for at least 2 hours or overnight. Just before unlocking the springform ring, run a knife along the inside of the pan. Carefully lift the ring off.
  • Whisk the cream and confectioners' sugar in a medium bowl until soft peaks form. Using a vegetable peeler, shave curls from the chocolate bar onto a plate and reserve for decorating.
  • At least thirty minutes before serving, run a knife along the inside of the pan to loosen the cheesecake and carefully lift the ring off. Allow it to sit at room temperature for at least 30 minutes. Spoon the whipped cream over the top and sprinkle with chocolate curls.
  • Cook's Note: For the best texture and flavor, get the freshest and best ricotta you can find.

Nutrition Facts : Calories 468.6, Fat 29, SaturatedFat 16.8, Cholesterol 179.1, Sodium 191.4, Carbohydrate 39.4, Fiber 0.5, Sugar 28.6, Protein 13.4

RICOTTA-ORANGE CHEESECAKE



Ricotta-Orange Cheesecake image

Provided by Food Network Kitchen

Time 5h35m

Yield 12 Servings

Number Of Ingredients 12

2 pounds fresh whole-milk ricotta
1 stick unsalted butter, melted
2½ cups finely ground graham cracker crumbs (about 18 crackers)
1¼ cups granulated sugar
Fine salt
2 teaspoons pure vanilla extract
½ teaspoon almond extract
Zest of 2 oranges (about 1 tablespoon)
6 eggs, lightly beaten
1 cup heavy cream, very cold
3 tablespoons confectioners' sugar
One 3½-ounce dark chocolate bar

Steps:

  • Position a rack in the center of the oven and preheat to 325°F. Wrap foil around the bottom of the springfoam pan. Bring a large pot of water to a boil and keep hot until needed. Spoon the ricotta into a mesh strainer over a large bowl until well strained.
  • Brush a little of the melted butter on the inside of the springform pan. Combine the graham cracker crumbs, remaining melted butter, ¼ cup of the granulated sugar and ¼ teaspoon salt. Firmly press the mixture into the pan, on the bottom and all the way up the sides. Bake until golden brown, about 15 minutes. Set the pan on a rack to cool. Raise the oven temperature to 350°F.
  • Beat the ricotta, remaining 1 cup granulated sugar, vanilla, almond extract and orange zest in the bowl of a stand mixer on medium speed until combined. Add the eggs until just combined, taking care not to overwork the mixture. Pour the mixture into the cooled crust and place the springfoam pan in a deep roasting pan. Place the roasting pan on the center oven rack and carefully pour the hot water into the roasting pan until it reaches about halfway up the springform pan. Bake until just set and very lightly browned, for 1 hour and 35 minutes. The filling will appear puffed around the edges and should still be slightly jiggly in the center. Carefully remove the roasting pan from the oven and immediately transfer the cheesecake to a rack to cool completely. Refrigerate for at least 2 hours or overnight. Just before unlocking the springform ring, run a knife along the inside of the pan. Carefully lift the ring off.
  • Whisk the cream and confectioners' sugar in a medium bowl until soft peaks form. Using a vegetable peeler, shave curls from the chocolate bar onto a plate and reserve for decorating.
  • At least thirty minutes before serving, run a knife along the inside of the pan to loosen the cheesecake and carefully lift the ring off. Allow it to sit at room temperature for at least 30 minutes. Spoon the whipped cream over the top and sprinkle with chocolate curls.

SICILIAN RICOTTA CHEESECAKE



Sicilian Ricotta Cheesecake image

This ricotta cheesecake is similar in style to an American cheesecake, but is much lighter. Enjoy.

Provided by Nicole

Categories     World Cuisine Recipes     European     Italian

Yield 12

Number Of Ingredients 8

2 pounds ricotta cheese
⅔ cup white sugar
⅓ cup all-purpose flour
6 eggs
¼ teaspoon ground cinnamon
2 teaspoons orange zest
2 teaspoons vanilla extract
⅛ teaspoon salt

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Set rack in the middle of the oven. Butter and flour a 9 1/2 inch springform pan, and tap out excess flour.
  • Place the ricotta in a large mixing bowl, and stir it as smooth as possible with a rubber spatula. Stir the sugar and flour together thoroughly into the ricotta. Stir in the eggs 1 at a time. Blend in the vanilla, cinnamon, orange zest, and salt. Pour batter into the prepared pan.
  • Bake in the center of the oven for about 1 1/4 to 1 1/2 hours, until a light golden color. Make sure the center is fairly firm, and the point of a sharp knife inserted in the center comes out clean. Cool on a wire rack. It will sink slightly as it cools. Cover, and chill till serving time.

Nutrition Facts : Calories 198.3 calories, Carbohydrate 18.1 g, Cholesterol 116.5 mg, Fat 8.5 g, Fiber 0.2 g, Protein 12.1 g, SaturatedFat 4.5 g, Sodium 154 mg, Sugar 11.6 g

ORANGE RICOTTA CHEESECAKE



Orange Ricotta Cheesecake image

Make and share this Orange Ricotta Cheesecake recipe from Food.com.

Provided by Chef mariajane

Categories     Cheesecake

Time 1h40m

Yield 10-12 serving(s)

Number Of Ingredients 8

2 (475 g) containers ricotta cheese
3/4 cup smuckers orange marmalade
6 eggs
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 cup sugar
1 pinch salt
1/2 cup smuckers pure orange marmalade

Steps:

  • Preheat oven to 300°F Grease and flour a 9-inch springform pan and cover outside bottom with foil.
  • In large bowl, combine ricotta cheese and marmalade. Mix in eggs one at a time.
  • Stir in remaining ingredients. Pour into prepared pan. Bake in prepared pan 80-90 minutes until set, but still a little jiggly in the center. Remove and let cool to room temperature.
  • GLAZE: heat marmalade until warm. Spread over cooled cheesecake and refrigerate at least 4 hours or overnight.

Nutrition Facts : Calories 370.5, Fat 15.4, SaturatedFat 8.8, Cholesterol 175.3, Sodium 159.9, Carbohydrate 44.5, Fiber 0.5, Sugar 34.5, Protein 15.2

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