Burnt Orange and Ricotta Cheesecake
A creamy burnt orange and ricotta cheesecake with a light, soft texture, fragrant citrus flavor, and deeply caramelized top. Burnt orange slices add a bittersweet finish that balances the rich filling.
- Prep Time: 25 minutes
- Cook Time: 45–55 minutes
- Total Time: Approximately 6 hours 20 minutes
- Yield: 8–10 slices
- Category: Dessert
- Method: Baking
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Ingredients
- Whole-milk ricotta cheese
- Cream cheese, softened
- Granulated sugar
- Large eggs
- Heavy cream
- Fresh orange zest
- Fresh orange juice
- Vanilla extract
- All-purpose flour
- Fine salt
- Fresh oranges
- Granulated or brown sugar, for the topping
- Fresh orange juice, for the topping
Instructions
- Preheat the oven to 425°F (220°C). Line an 8-inch or 9-inch springform pan with parchment paper, allowing the paper to extend above the sides.
- Drain the ricotta well if it contains excess liquid. For a smoother cheesecake, briefly blend or process the ricotta until creamy.
- Beat the ricotta, softened cream cheese, and granulated sugar until smooth and creamy. Add the eggs one at a time, mixing gently after each addition.
- Mix in the heavy cream, orange zest, orange juice, and vanilla extract. Add the flour and salt and mix just until incorporated, avoiding excessive mixing.
- Pour the batter into the prepared pan and smooth the surface. Bake for 45 to 55 minutes, until the top is deeply golden brown with darker caramelized areas and the edges are set. The center should still have a gentle wobble.
- Cool the cheesecake completely at room temperature, then refrigerate for at least 4 hours, preferably overnight.
- Thinly slice the fresh oranges and remove any seeds. Sprinkle lightly with granulated or brown sugar and caramelize in a hot skillet or under the broiler until browned and slightly charred around the edges.
- For an optional quick citrus syrup, add a small splash of orange juice to the hot pan and allow it to reduce briefly. Cool the oranges before arranging them over the chilled cheesecake or serving alongside individual slices.
Notes
- Drain particularly wet ricotta thoroughly to prevent a watery cheesecake.
- The cheesecake is ready when the surface is deeply browned, the edges are set, and the center still wobbles gently.
- No water bath is needed because the high baking temperature intentionally creates the caramelized top.
- For a lemon variation, replace the orange zest and juice with fresh lemon zest and juice.
- For stronger orange fragrance, add a small amount of orange blossom water to the batter.
- A small amount of cinnamon or cardamom can be added for a warmer flavor.
- Store covered in the refrigerator for up to 4 days, preferably keeping extra caramelized orange slices separate.
- Freeze individual cheesecake slices without the orange topping for up to 2 months and thaw overnight in the refrigerator.
- Serve chilled or let the cheesecake stand at room temperature for 15 to 20 minutes before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 430 kcal
- Sugar: 28 g
- Sodium: 260 mg
- Fat: 29 g
- Saturated Fat: 17 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 145 mg
