Ricotta Orange Cheesecake Recipes

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RICOTTA-ORANGE CHEESECAKE



Ricotta-Orange Cheesecake image

Provided by Food Network Kitchen

Time 5h35m

Yield 12 Servings

Number Of Ingredients 12

2 pounds fresh whole-milk ricotta
1 stick unsalted butter, melted
2½ cups finely ground graham cracker crumbs (about 18 crackers)
1¼ cups granulated sugar
Fine salt
2 teaspoons pure vanilla extract
½ teaspoon almond extract
Zest of 2 oranges (about 1 tablespoon)
6 eggs, lightly beaten
1 cup heavy cream, very cold
3 tablespoons confectioners' sugar
One 3½-ounce dark chocolate bar

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.

SICILIAN RICOTTA CHEESECAKE



Sicilian Ricotta Cheesecake image

This ricotta cheesecake is similar in style to an American cheesecake, but is much lighter. Enjoy.

Provided by Nicole

Categories     World Cuisine Recipes     European     Italian

Yield 12

Number Of Ingredients 8

2 pounds ricotta cheese
⅔ cup white sugar
⅓ cup all-purpose flour
6 eggs
¼ teaspoon ground cinnamon
2 teaspoons orange zest
2 teaspoons vanilla extract
⅛ teaspoon salt

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Set rack in the middle of the oven. Butter and flour a 9 1/2 inch springform pan, and tap out excess flour.
  • Place the ricotta in a large mixing bowl, and stir it as smooth as possible with a rubber spatula. Stir the sugar and flour together thoroughly into the ricotta. Stir in the eggs 1 at a time. Blend in the vanilla, cinnamon, orange zest, and salt. Pour batter into the prepared pan.
  • Bake in the center of the oven for about 1 1/4 to 1 1/2 hours, until a light golden color. Make sure the center is fairly firm, and the point of a sharp knife inserted in the center comes out clean. Cool on a wire rack. It will sink slightly as it cools. Cover, and chill till serving time.

Nutrition Facts : Calories 198.3 calories, Carbohydrate 18.1 g, Cholesterol 116.5 mg, Fat 8.5 g, Fiber 0.2 g, Protein 12.1 g, SaturatedFat 4.5 g, Sodium 154 mg, Sugar 11.6 g

RICOTTA CHEESECAKE WITH CARAMEL-ORANGE SAUCE



Ricotta Cheesecake with Caramel-Orange Sauce image

Provided by Karen DeMasco

Categories     Cheese     Dairy     Dessert     Bake     Easter     Vegetarian     Ricotta     Chill     Party     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield 10 to 12 servings

Number Of Ingredients 20

Crust:
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
Filling:
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
Caramel-Orange Sauce
Special equipment:
9-inch-diameter springform pan with 2 1/2-inch-high sides
Cheesecloth

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 .

RICOTTA CHEESECAKE



Ricotta Cheesecake image

This is the easiest cheesecake to make-it takes just 15 minutes to assemble and doesn't require a water bath. When berries are in season, you can serve them instead of the compote.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 9-inch cake

Number Of Ingredients 8

Unsalted butter, room temperature, for pan
3/4 cup sugar, plus more for pan
1 1/2 pounds fresh whole-milk ricotta cheese, pureed in a food processor until smooth
6 large eggs, separated
1/4 cup all-purpose flour
Finely grated zest of 1 orange or 2 lemons
1/4 teaspoon salt
Citrus-Vanilla Compote

Steps:

  • Preheat oven to 375 degrees. Generously butter and sugar a 9-inch springform pan (3 inches deep). Whisk together ricotta, egg yolks, flour, 6 tablespoons sugar, the zest, and salt in a large bowl.
  • Whisk egg whites with a mixer on low speed until foamy. Raise speed to high, and gradually add remaining 6 tablespoons sugar, whisking until stiff, glossy peaks form, 3 to 4 minutes. Gently fold a third of the whites into ricotta mixture using a rubber spatula until just combined. Gently fold in remaining whites until just combined.
  • Pour batter into pan, and bake until center is firm and top is deep golden brown, about 1 hour. Let cool on a wire rack for 10 minutes. Run a knife around edge of cake; release sides to remove from pan, and let cool completely. Serve with citrus-vanilla compote.

RICOTTA-ORANGE CHEESECAKE



Ricotta-Orange Cheesecake image

Make and share this Ricotta-Orange Cheesecake recipe from Food.com.

Provided by Food Network Kitchen

Categories     Cheesecake

Time 2h15m

Yield 12 , 12 serving(s)

Number Of Ingredients 12

2 lbs fresh whole milk ricotta cheese
1/2 cup unsalted butter, melted
2 1/2 cups finely ground graham cracker crumbs (about 18 crackers)
1 1/4 cups granulated sugar
fine salt
2 teaspoons pure vanilla extract
1/2 teaspoon almond extract
2 oranges, zest of
6 eggs, lightly beaten
1 cup heavy cream, very cold
3 tablespoons confectioners' sugar
one 3 1/2-ounce dark chocolate bar

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.

Nutrition Facts : Calories 468.6, Fat 29, SaturatedFat 16.8, Cholesterol 179.1, Sodium 191.4, Carbohydrate 39.4, Fiber 0.5, Sugar 28.6, Protein 13.4

ORANGE RICOTTA CHEESECAKE



Orange Ricotta Cheesecake image

Since there is no crust to contend with, this rustic Italian-style orange-scented cheesecake is incredibly simple to whip together. More delicate in texture than its iconic diner-display-case relative, it has a fine dusting of pistachios and confectioners' sugar that gives it a pretty finish.

Provided by Food Network Kitchen

Categories     dessert

Time 4h15m

Yield 10 to 12 slices

Number Of Ingredients 9

2 tablespoons unsalted pistachios
1 tablespoon unsalted butter at room temperature for greasing the pan
1 1/2 pounds whole milk ricotta cheese
2/3 cup plus 2 tablespoons granulated sugar
5 large eggs, separated
1 1/2 teaspoons finely grated orange zest
1 tablespoon orange juice
1 teaspoon pure vanilla extract
Confectioners' sugar, for dusting

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-SCENTED BAKED RICOTTA CHEESECAKE



Orange-Scented Baked Ricotta Cheesecake image

A recipe from Belinda Jeffery found in an old Womens Day magazine. She suggests serving with fruit. For a gluten-free version, use a purchased blended gluten-free flour in place of the wheat flour. Recipe states it is taken from Belinda Jeffery's "The Country Cookbook". FOr gluten-free be sure to use gf flour and icing sugar (CSR icing sugar is gluten-free in Australia)

Provided by Jubes

Categories     Pie

Time 1h15m

Yield 1 baked cheesecake, 12 serving(s)

Number Of Ingredients 11

900 g ricotta cheese
100 ml cream
2/3 cup caster sugar (150g)
1/3 cup plain flour or 1/3 cup gluten-free blended flour
1/4 teaspoon salt
3 teaspoons orange zest, finely grated
1/4 cup orange liqueur (60ml)
2 teaspoons vanilla extract
6 eggs
40 g sliced almonds, very lightly roasted
icing sugar, for dusting

Steps:

  • Preheat oven to slow - 150°C (suggested as 140°C if you are using a dark non-stick tin).
  • Line base and side of a 23cm spring-form cake tine with lightly buttered baking paper.
  • Put ricotta into a large food processor and whiz until the ricotta is a smooth as possible.
  • Add cream, sugar, flour and salt. Process for 10 seconds or so, then add the zest, orange liqueur and vanilla extract. Briefly whiz again.
  • Break eggs into a jug and then, with food processor going, slowly pour them through the feed tube. WHiz for 30-40 seconds, stopping and scraping down the sides occassioanlly, until smooth and creamy.
  • Scrape mixture into the tin and shake gently to level surface. Sprinkle almonds over the top.
  • Bake about 1 hour or until it is golden and feels set when you lightly rest the palm of your hand on the surface and gently wobble it.
  • Transfer to a rack and leave to cool in the tin. It will sink a little.
  • Cheesecake is best served warm or at room temperature.
  • Remove sides of tin and invert onto a plate. Sit a serving platter on top and invert the cake again, so that it's almond side up.
  • Dust lightly with icing sugar (confectioners sugar) and serve with cream and some fresh fruit.
  • Store left-overs in the fridge, but warm them gently before serving.

Nutrition Facts : Calories 267.8, Fat 16.4, SaturatedFat 8.8, Cholesterol 140.7, Sodium 150.1, Carbohydrate 17.4, Fiber 0.5, Sugar 11.6, Protein 12.8

EASY ORANGE RICOTTA CAKE



Easy Orange Ricotta Cake image

An easy recipe using a cake mix. The added ricotta cheese, orange juice, and orange zest kicks the flavors up a notch.

Provided by Yoly

Time 2h15m

Yield 16

Number Of Ingredients 10

1 (15.25 ounce) package orange cake mix (such as Duncan Hines® Orange Supreme)
4 large eggs
1 cup whole-milk ricotta cheese
⅓ cup canola oil
¼ cup orange juice
1 tablespoon grated orange zest
½ teaspoon orange extract
1 cup powdered sugar
2 tablespoons orange juice, or as needed
1 tablespoon grated orange zest

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
  • Prepare cake: combine cake mix, eggs, ricotta cheese, oil, orange juice, orange zest, and orange extract in a large bowl. Mix until batter is well combined. Pour batter into prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Transfer to a wire rack and let cool in the pan for 15 minutes. Carefully invert onto a serving platter and let cool completely, about 1 hour.
  • Prepare glaze: mix powdered sugar, orange juice, and orange zest together in a small bowl. Drizzle glaze over the cooled cake.

Nutrition Facts : Calories 229.7 calories, Carbohydrate 30.5 g, Cholesterol 51.5 mg, Fat 10.2 g, Fiber 0.4 g, Protein 4.4 g, SaturatedFat 1.9 g, Sodium 213 mg, Sugar 20 g

ITALIAN RICOTTA CHEESECAKE



Italian Ricotta Cheesecake image

This quick-and-easy dessert is lighter than traditional cheesecake, since it calls for ricotta instead of cream cheese.

Provided by Martha Stewart

Categories     Cake Recipes

Number Of Ingredients 7

1 cup sugar
1/3 cup all-purpose flour
2 pounds ricotta cheese, drained
1 teaspoon each orange and lemon zest
6 eggs
1 teaspoon vanilla extract
1/4 teaspoon salt

Steps:

  • Preheat oven to 325 degrees. Set rack in the middle of the oven.
  • Butter and flour a 9-by-2-inch springform pan and tap out excess flour. Place on a rimmed baking sheet.
  • In a medium bowl, sift sugar and flour.
  • In a large bowl, combine ricotta and zest and whisk until smooth. Add sugar and flour mixture and gently mix to combine.
  • Add eggs, 1 at a time, and whisk to combine. Add the vanilla and salt.
  • Pour batter into the prepared pan. Bake in the center of the oven for about 55 to 60 minutes, until a light golden color. Make sure the center is fairly firm and the point of a sharp knife inserted in the center comes out clean.
  • Cool completely on a wire rack. Cover with plastic wrap and transfer to refrigerator until chilled, at least 2 hours.

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From smuckers.ca


MY GRANDFATHER'S RICOTTA CHEESECAKE — OUT EAST FOODIE
2014-05-15 1/3 cup of flour. 1 tablespoon of butter. Pinch of sea salt. directions. Preheat oven to 325°; set rack in middle of oven. Butter and flour a 9 x 3-inch springform pan and tap out excess flour. Place on a baking sheet. Separate the eggs; yolks in one bowl and whites in another. In a large bowl, combine the ricotta and zest; whisk until smooth.
From outeastfoodie.com


ORANGE RICOTTA CHEESECAKE - RECIPE | COOKS.COM
TalkFood! Combine crumbs, sugar and butter, press firmly in bottom of 9 inch spring form pan. In large mixer bowl combine cheese, sweetened condensed milk, eggs, 2 tablespoons liqueur, flour and vanilla; mix well. Pour into prepared pan. Bake in 325 degree oven for 1 hour and 20 minutes or until set. Cool. Heat remaining 1 teaspoon liqueur with ...
From cooks.com


ORANGE OR CLEMENTINE RICOTTA CHEESECAKE | LOVEFOODIES
How to make Orange or Clementine Cheesecake. 1. Preheat oven to 325 F, 170 C. 2. Line the base of a 9 inch / 20 cm round springform pan with parchment paper and grease the sides of the pan. Also, wrap the bottom of your springform pan in aluminum foil so the foil also comes up the sides, like a coat.
From lovefoodies.com


RICOTTA-ORANGE CHEESECAKE – RECIPES NETWORK
2015-10-09 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 ...
From recipenet.org


FENNEL & ORANGE (ALMOST) NO-BAKE RICOTTA CHEESECAKE.
2016-09-16 Transfer to a large bowl, and mix in the ground fennel, orange zest, and sea salt. Toss to incorporate. Pour in the butter, and mix with a spatula until completely combined. Use hands and then the base and sides of a measuring cup to press crust evenly into the bottom and sides of a 9-inch pie pan. Bake for 10 minutes, until golden brown.
From kaleandcaramel.com


BEST RICOTTA CHEESECAKE RECIPE - HOW TO MAKE RICOTTA …
2020-08-13 Make crust: Preheat oven to 325°. Spray a 9-inch springform pan with cooking spray. In a large bowl, mix together graham cracker crumbs, melted butter, sugar, and a pinch of salt until totally ...
From delish.com


ITALIAN RICOTTA CHEESECAKE - THE NIGHT TIME COOK
For the Crust. Preheat the oven to 325°F. Prepare a 9-inch springform pan by spraying with cooking spray, or rubbing the bottom and sides liberally with butter and then a dusting of flour. In a food processor, combine the toasted almonds, flour, sugar, and …
From thenighttimecook.com


RICOTTA CHEESECAKE - COOKING WITH NONNA
In a large mixing bowl add all the ingredients for the filling. With an electric mixer, mix all ingredients. Cake Preparation: Pour the mixed filling into the baking pan. With a sharp knife cut any excess crust dough. Leave 1/2" of dough above surface of the filling. Bake for 1 1/2 hours at 350F. Garnish with confectioner sugar or any other ...
From cookingwithnonna.com


ORANGE RICOTTA CHEESECAKE - FOOD NETWORK
Transfer the ricotta mixture to a large bowl and whisk in the eggs yolks, orange zest and juice and the vanilla. 5. 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 ...
From foodnetwork.co.uk


HOMEMADE RICOTTA CHEESECAKE, ITALIAN CHEESECAKE - JENNY CAN …
2014-09-03 Preheat oven to 325° F. Generously grease bottom & sides of a 9-inch springform pan with butter. Add crumbs & tilt the pan to coat the bottom & sides. Leave loose crumbs on the bottom. Beat egg whites until stiff peaks form and set aside. Drain cheese in a fine mesh strainer to eliminate water.
From jennycancook.com


ITALIAN LEMON RICOTTA CHEESECAKE RECIPE - THE MEDITERRANEAN DISH
2022-04-13 Preheat the oven to 425 degrees F. Strain the ricotta cheese and discard the liquid. In the bowl of a standing mixer fitted with a blade, add the cheese, eggs, sugar, vanilla extract, and lemon zest. Mix, starting on low and increasing to medium-low (2 on the KitchenAid mixer) speed for 10 minutes.
From themediterraneandish.com


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