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Burnt Orange and Ricotta Cheesecake

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Burnt orange and ricotta cheesecake has a deeply caramelized top and a soft, creamy center flavored with fresh orange and vanilla. Ricotta keeps the filling lighter while the dark, slightly bitter surface balances the rich citrus sweetness.

Ingredients

  • Whole-milk ricotta cheese
  • Full-fat cream cheese, softened
  • Granulated sugar
  • Large eggs
  • Heavy cream
  • Fresh orange zest
  • Fresh orange juice
  • Vanilla extract
  • All-purpose flour or cornstarch
  • Salt
  • Orange slices, optional for serving

Instructions

  1. Drain the ricotta if it contains excess liquid so it is creamy but not watery.
  2. Preheat the oven to 425°F (220°C). Line a springform pan with large sheets of parchment paper, allowing the paper to extend above the sides.
  3. Beat the softened cream cheese and granulated sugar in a large bowl until smooth.
  4. Add the ricotta and continue mixing until creamy and evenly combined.
  5. Add the eggs one at a time, mixing gently after each addition.
  6. Mix in the heavy cream, fresh orange zest, orange juice, vanilla extract, and a small pinch of salt.
  7. Sift in the all-purpose flour or cornstarch and mix only until incorporated, avoiding excessive mixing.
  8. Pour the filling into the prepared pan and gently tap the pan against the counter to release large air bubbles.
  9. Bake for 45–55 minutes, until the top is deeply browned and caramelized and the edges are set while the center remains noticeably wobbly.
  10. Remove from the oven and allow the cheesecake to cool completely in the pan for about 1–2 hours. It may sink slightly as it cools.
  11. Refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled and set.
  12. Remove the cheesecake from the refrigerator about 20–30 minutes before slicing. Serve with optional fresh or caramelized orange slices.

Notes

  • Drain particularly wet ricotta before using it to help create a thick, creamy cheesecake filling.
  • The deeply browned top is intentional and should be very dark and caramelized without becoming unpleasantly charred.
  • The center should still wobble when the cheesecake leaves the oven because it will continue setting as it cools and chills.
  • For the best texture and flavor, prepare the cheesecake a day ahead and refrigerate it overnight.
  • Blood oranges can replace regular oranges for a seasonal variation with dramatic color.
  • For caramelized orange garnish, sprinkle thin orange slices with sugar and cook or torch them until caramelized.
  • Lemon zest, almond extract, cinnamon, or cardamom can be added in small amounts for additional flavor.
  • Finely chopped dark chocolate or chocolate shavings pair well with the orange and caramelized flavors.
  • Store covered in the refrigerator for up to 3–4 days, keeping fresh or caramelized orange garnishes separate until serving.
  • Individual slices can be frozen for up to about 1 month and thawed overnight in the refrigerator.

Nutrition

Find it online: https://thefamilycooking.com/burnt-orange-and-ricotta-cheesecake/