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Orange Ricotta Cheesecake

Orange Ricotta Cheesecake

Ashley Manila
Silky smooth and bursting with flavor, this Orange Ricotta Cheesecake is a total showstopper!!! Top with orange infused cranberry sauce for the ultimate holiday dessert! Bonus: this can be made ahead of time and frozen for up to two months.
5 from 12 votes
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Inactive Time 6 hours
Total Time 8 hours
Course Dessert
Cuisine American
Servings 1 Cheesecake (9")

Ingredients
 

For the Graham Cracker Crust:

  • 2 cups graham cracker crumbs
  • 1/3 cup sugar
  • 7 tablespoons butter, melted

For the Orange Ricotta Cheesecake:

  • 4 blocks of full-fat cream cheese, softened to room temperature (32 ounces total)
  • 1 cup whole milk ricotta cheese, at room temperature
  • 1 and 1/3 cups granulated sugar
  • 2 teaspoons pure vanilla extract
  • 2 teaspoons orange zest, finely grated
  • 5 large eggs plus 3 egg yolks, at room temperature
  • 1/2 cup orange juice
  • 2 teaspoons all-purpose flour

For the Grand Marnier Cranberry Sauce:

  • 1/2 cup water
  • 1/2 cup orange juice
  • 1/2 cup dark brown sugar, packed
  • 1/3 cup granulated sugar
  • 1 teaspoon orange zest, finely grated
  • 12 ounces cranberries, fresh or frozen
  • 2 teaspoons vanilla extract
  • 2 Tablespoons Grand Marnier

Instructions
 

For the Graham Cracker Crust:

  • Preheat oven to 350 degrees (F). Lightly spray a 9" springform pan with non-stick spray.
  • Wrap the bottom and sides of the pan with heavy duty tinfoil. I recommend doing several diligent layers here to ensure no water creeps through when you place the pan in the water bath. Set pan aside. 
  • In a large bowl, combine graham cracker crumbs, sugar, and melted butter; stir well to combine.
  • Firmly pat the mixture into the prepared pan. Bake in preheated oven for 10 minutes. Place partially baked crust on a cooling rack and set aside while you prepare the filling. 
  • Reduce oven to 300 degrees (F).

For the Orange Ricotta Cheesecake:

  • In the body of a high power blender, food processor, stand mixer fitted with the whisk attachment, or in a very large bowl using a hand held mixer, beat the softened cream cheese and ricotta cheese until completely smooth, scraping the bowl as needed. 
  • Add sugar, vanilla, and orange zest and beat smooth, scraping down the sides and bottom of bowl as needed. Add in the eggs and yolks, one at a time, beating well after each addition. 
  • Add in the orange juice and gently stir until it's evenly combined. Finally, fold in the flour. 
  • Pour filling into prepared crust and, using a silicone spatula, smooth the top. 
  • Place the cheesecake pan into a large, deep pan. Fill the pan with 2 inches of hot water. This is your water bath and will help ensure your cheesecake comes out crack free.
  • Carefully place the pan in the oven and bake for 1 hour and 30 minutes. Turn oven off and let the cheesecake sit, undisturbed, for 30 minutes, inside the oven with the door shut. The cheesecake should be still slightly wiggly.
  • Remove cake from oven and gently run a knife very around the edge of the cake. Place the cheesecake on a cooling rack and cool completely, then loosely cover the pan with saran wrap and chill for at least 6 hours.
  • Cheesecake will keep, covered in the fridge, for 5 days. Cheesecake may be frozen for 2 months. Thaw overnight before slicing.

For the Grand Marnier Cranberry Sauce:

  • In a medium saucepan over medium-high heat, bring water, orange juice, and both sugars to a boil. 
  • Add orange zest and cranberries and bring mixture to a boil. Reduce heat to a simmer and continue cooking, stirring occasionally, for 10 minutes.
  • Remove from heat. Stir in vanilla extract and Grand Marnier. 
  • Pour sauce into a bowl and cool to room temperature. 
  • Spoon over cheesecake right before serving. 

Video

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