Ricotta Cheesecake With Caramel-Orange Sauce Recipe

Name: Ricotta Cheesecake With Caramel-Orange Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 cups graham cracker crumbs (finely ground in processor; from about 15 whole graham crackers); 1/4 cup (packed) dark brown sugar; 1 tablespoon all purpose flour; 1/2 teaspoon coarse kosher salt; 1/4 cup (1/2 stick) unsalted butter, melted; 2 tablespoons water; 1 1/2 cups organic fresh whole-milk ricotta cheese (about 12 ounces); 3 8-ounce packages cream cheese, room temperature; 1/2 vanilla bean, split lengthwise; 1 cup sugar; 1 tablespoon finely grated orange peel; 2 teaspoons vanilla extract; 1/4 teaspoon coarse kosher salt; 4 large eggs; 9-inch-diameter springform pan with 2 1/2-inch-high sides; Cheesecloth

Servings: persons

1 3/4 cups graham cracker crumbs (finely ground in processor; from about 15 whole graham crackers)
1/4 cup (packed) dark brown sugar
1 tablespoon all purpose flour
1/2 teaspoon coarse kosher salt
1/4 cup (1/2 stick) unsalted butter, melted
2 tablespoons water
1 1/2 cups organic fresh whole-milk ricotta cheese (about 12 ounces)
3 8-ounce packages cream cheese, room temperature
1/2 vanilla bean, split lengthwise
1 cup sugar
1 tablespoon finely grated orange peel
2 teaspoons vanilla extract
1/4 teaspoon coarse kosher salt
4 large eggs
9-inch-diameter springform pan with 2 1/2-inch-high sides
Cheesecloth

1
Position rack in center of oven; preheat to 350u00b0F. Blend graham cracker crumbs, brown sugar, flour, and coarse salt in processor. Add melted butter and 2 tablespoons water; process until crumbs are evenly moistened. Transfer crumb mixture to 9-inch springform pan with 2 1/2-inch-high sides; press mixture firmly onto bottom and 1 3/4 inches up sides of pan. Bake crust until set, about 15 minutes. Cool crust in pan. DO AHEAD:
2
Line sieve with 3 layers of cheesecloth; set over medium bowl. Place ricotta cheese in prepared sieve; wrap cheesecloth around ricotta and squeeze gently to remove excess liquid. Cover and chill overnight (additional liquid will drain from ricotta). Preheat oven to 325u00b0F. Wrap 3 layers of foil around outside of springform pan with crust, covering completely. Using electric mixer, beat cream cheese in large bowl until smooth. Add drained ricotta cheese and beat until blended. Scrape in seeds from vanilla bean; beat until well blended (reserve bean for another use). Add sugar, orange peel, vanilla extract, and coarse salt; beat until smooth. Add eggs 1 at a time, beating until blended after each addition. Transfer filling to baked crust in pan. Place springform pan with cake in large roasting pan. Add enough hot water to roasting pan to come halfway up sides of springform pan. Bake until cheesecake is set around edges and center no longer moves when pan is gently shaken, about 1 hour 30 minutes. Transfer cheesecake to rack and cool in pan 1 hour. Chill cheesecake uncovered overnight.
3
Using small knife, cut around cake sides to loosen. Remove pan sides. Transfer cake to platter. Cut cake into wedges and serve with
4
.

1133

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 3/4 cups graham cracker crumbs (finely ground in processor; from about 15 whole graham crackers), 1/4 cup (packed) dark brown sugar, 1 tablespoon all purpose flour, 1/2 teaspoon coarse kosher salt, and more.

Yes, Ricotta Cheesecake With Caramel-Orange Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Ricotta Cheesecake With Caramel-Orange Sauce

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