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.

RICOTTA-ORANGE CHEESECAKE

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.

RICOTTA CHEESECAKE WITH CARAMEL-ORANGE SAUCE

Steps:

• For crust:
• Position rack in center of oven; preheat to 350°F. 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: Can be made 1 day ahead. Cover; store at room temperature.
• For filling:
• 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 325°F. 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.
• Using small knife, cut around cake sides to loosen. Remove pan sides. Transfer cake to platter. Cut cake into wedges and serve with Caramel-Orange Sauce .

ITALIAN RICOTTA CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat two 9-inch pie pans with vegetable oil cooking spray.
• Beat eggs in a large bowl. Mix in the ricotta cheese, vanilla, cinnamon, sugar, zest, and whiskey. Pour into prepared pans.
• Bake in preheated oven for 1 hour to 1 hour 15 minutes, until firm. Let cool, then refrigerate until cold.

ITALIAN CREAM CHEESE AND RICOTTA CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch springform pan.
• Mix the cream cheese and ricotta cheese together in a mixing bowl until well combined. Stir in the sugar, eggs, lemon juice, vanilla, cornstarch, flour, and butter. Add the sour cream last and stir. Pour the mixture into the prepared springform pan.
• Bake in the preheated oven 1 hour; turn oven off and leave in oven 1 hour more. Allow to cool completely in refrigerator before serving.

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-ORANGE CHEESECAKE

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.