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1
Preheat the oven to 350 degrees F.
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2
Fit a parchment circle into the bottom of a 7-inch springform pan.
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3
CRUST:.
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4
Combine graham-cracker crumbs and 2 tablespoons sugar(from the 3/4 cup sugar) in a small bowl.
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5
Stir in melted butter with a fork until crumbs are moistened.
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6
Press into bottom of pan, and bake for 10 minutes.
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7
CHEESECAKE:.
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8
Place ricotta in a sieve lined with cheesecloth, place in refrigerator, and let the ricotta drain for several hours or overnight.
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9
Place lemon juice in a small bowl, and sprinkle gelatin over the surface. Set aside for 10 minutes to soften.
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10
In a small, heavy saucepan, beat egg yolks until smooth.
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11
Whisk in milk, gradually whisk in remaining 1/2 cup plus 2 tablespoons sugar.
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12
Add saltand cook over low heat, stirring constantly, until mixture coats the back of a spoon, about 7 minutes.
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13
DO NOT ALLOW TO BOIL!
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14
Transfer to a bowl, and stir in softened gelatin, orange zest, and vanilla, mixing until gelatin is completely dissolved.
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15
Set custard aside.
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16
Place drained ricotta in the bowl of a food processor, and process until smooth.
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17
Add cream cheese, and process again until smooth.
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18
With machine running, add warm custard, and process just long enough to combine.
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19
Transfer to a bowl, and fold in whipped cream.
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20
Pour mixture into the prepared pan, cover, and chill overnight.
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21
Place a candied orange slice in center of cake. Pour glaze over top, tipping cake pan to cover completely.
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22
Chill for 1 hour, or until glaze is set.
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23
To unmold, wrap a hot towel around sides of pan to help release cake, and run a thin knife around the inside of the pan.
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24
Carefully remove outside of pan. Slide onto a serving plate, and chill until ready to serve.
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25
CANDIED BLOOD ORANGE SLICES:.
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26
Cut orange into 1/8-inch slices and in a small saucepan over medium heat, combine sugar, water, and syrup.
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27
Bring to a boil, cover, and simmer until clear and no crystals cling to sides of pan, about 3 minutes.
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28
Add orange slices in 1 layer; simmer until transparent, about 1 hour.
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29
Using a slotted spoon, transfer to a wire rack to cool.
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30
BLOOD ORANGE GLAZE (Makes enough for one 7-inch cake):.
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31
In a small bowl, sprinkle gelatin over 2 tablespoons of the juice; let stand until soft, about 10 minutes.
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32
In a small saucepan, bring sugar and 4 tablespoons juice to a boil.
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33
Combine remaining tablespoon juice and cornstarch in a small bowl, stirring until dissolved; whisk into boiling orange juice.
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34
Remove from heat. Stir in softened gelatin.
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35
Cool to lukewarm, and pour over cake.
