Ricotta Cheesecake With Caramel Orange Sauce Recipes

ORANGE RICOTTA CHEESECAKE

Steps:

• Position an oven rack to the bottom third of the oven and preheat the oven to 325 degrees F.
• Spread the pistachios out on a baking sheet and bake until golden and toasted, 10 to 12 minutes. Transfer to a heat-safe plate to cool, then pulse them in a food processor until very finely ground. Transfer the ground pistachios to a small bowl and set aside.
• Set a 9-inch springform pan on top of a piece of parchment paper and trace a circle around it. Cut out the circle and set aside. Generously grease the bottom and sides of the pan with the room temperature butter, then press the parchment circle into the bottom of the pan.
• Put the ricotta and 2/3 cup sugar in the bowl of food processor and process until the mixture is smooth, about 30 seconds. Transfer the ricotta mixture to a large bowl and whisk in the eggs yolks, orange zest and juice and the vanilla.
• In another large bowl, add the egg whites and whip using an electric mixer on medium-high speed until the eggs become foamy. Sprinkle in the remaining 2 tablespoons of sugar and continue to whip the egg whites until medium peaks form, about 2 minutes. Use a rubber spatula to fold 1/3 of the beaten whites into the ricotta mixture until just incorporated and a few white streaks remain. Gently fold in the remaining whipped egg whites, folding until there are no white streaks remaining.
• Pour the mixture into the prepared springform pan and set it on a baking sheet. Bake until the cheesecake is light golden brown and the sides begin to pull away from the pan, 55 minutes to about 1 hour and 5 minutes. Transfer the cheesecake to a cooling rack and let it cool completely, about 1 hour. Cover the pan with plastic wrap and refrigerate at least 2 hours and up to 2 days before serving.
• To serve, run a thin knife or spatula around the cake to release it from the sides, then unclasp the latch of the pan. Dust the top of the cake with confectioners' sugar and sprinkle with the finely ground pistachios. Set the cheesecake on a cake platter, slice and serve.

ORANGE CHEESECAKE WITH CARAMEL-ORANGE SAUCE

Steps:

• Position rack in center of oven; preheat to 450°F. Grind crackers and sugar in processor until fine crumbs form. Add butter; process until crumbs are slightly moist. Press onto bottom (not sides) of 9-inch-diameter springform pan with 2 1/2-inch-high sides. Bake until set, about 12 minutes. Transfer to rack; cool completely. Maintain oven temperature.
• For filling:
• Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Add eggs, liqueur, orange peel and vanilla. Beat just until blended. Pour filling into crust-lined pan.
• Bake cake 15 minutes. Reduce oven temperature to 300°F. Bake until cake is puffed, outer 2-inch edge is set and center moves just slightly when shaken, about 55 minutes longer. Transfer cake to rack. Run knife around pan sides to loosen; cool. Chill cheesecake overnight. (Can be made 2 days ahead. Cover; keep chilled.)
• Serve with Caramel-Orange Sauce.

RICOTTA CHEESE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch pan.
• Make yellow cake mix according to package directions. Pour batter into the greased 9x13 inch pan.
• Mix together the ricotta cheese, sugar, eggs and vanilla extract and spoon over cake batter.
• Bake at 350 degrees F (175 degrees C) for about 45 minutes. Sprinkle cake with confectioners' sugar when cool.

OLD-WORLD RICOTTA CHEESECAKE

Steps:

• Combine zwieback crumbs, sugar and cinnamon; mix in butter until mixture is crumbled. Press onto bottom and 1-1/2 in. up sides of a greased 9-in. springform pan. Refrigerate until chilled., Preheat oven to 350°. Beat all filling ingredients except eggs until smooth. Add eggs; beat on low until combined. Pour into crust. Place pan on a baking sheet., Bake until center is set, about 50 minutes. Remove from oven; let stand 15 minutes, leaving oven on. Combine topping ingredients; spoon around edge of cheesecake. Carefully spread over filling. Bake 10 minutes longer. Loosen sides from pan with a knife; cool 1 hour. Refrigerate 3 hours or overnight, covering when completely cooled. Remove rim from pan. Refrigerate leftovers.

CARAMEL-SWIRL CHEESECAKE DESSERT

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Combine flour and coconut; gradually beat into creamed mixture. , Press into a lightly greased 13-in. x 9-in. baking dish. Bake at 350° for 10-12 minutes or until lightly browned. Cool on a wire rack. , For filling, in a large bowl, beat cream cheese and ricotta until blended. Add sugar and flour and mix well. Combine cream and vanilla; gradually beat into cream cheese mixture. Add eggs; beat on low speed just until combined. , Spread filling over crust. Drizzle with caramel topping; gently cut through filling with a knife to swirl. , Bake at 350° for 40-45 minutes or until center is almost set. Cool on a wire rack for 1-1/2 hours. Cover and refrigerate for at least 6 hours before serving.