Description
This Orange or Clementine Ricotta Cheesecake is a light and creamy dessert that combines the delicate tang of ricotta cheese with the bright, citrusy flavors of fresh oranges or clementines. Perfectly baked to a silky texture with a slightly jiggly center, it’s an elegant and refreshing twist on traditional cheesecake, ideal for any occasion.
Ingredients
Scale
Main Ingredients
- 2 cups ricotta cheese (whole or part-skim)
- 3/4 cup granulated sugar
- 3 large eggs
- Zest of 2 oranges or clementines
- 1/4 cup fresh orange or clementine juice
- 1 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
Optional Garnish
- Powdered sugar, for dusting
- Orange or clementine slices, for garnish
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease an 8-inch springform pan and line the bottom with parchment paper to prevent sticking and for easy removal.
- Mix ricotta and sugar: In a large mixing bowl, beat the ricotta cheese and granulated sugar together until the mixture is smooth and creamy, ensuring no lumps remain.
- Add eggs: Incorporate eggs one at a time into the ricotta mixture, beating well after each addition to fully combine and create a homogenous batter.
- Add flavorings: Stir in the zest of oranges or clementines, fresh juice, and vanilla extract, mixing gently to distribute the flavors evenly throughout the batter.
- Fold in dry ingredients: Sift together the all-purpose flour and salt, then gently fold these into the wet mixture until just combined and smooth, being careful not to overmix.
- Pour batter into pan: Transfer the batter to your prepared springform pan and smooth the surface with a spatula to ensure even baking.
- Bake cheesecake: Place the pan in the oven and bake for 50 to 55 minutes until the edges are lightly golden and the center is slightly jiggly but mostly set.
- Cool in oven: Turn off the oven and crack the door open; allow the cheesecake to cool gradually in the oven for about one hour to prevent cracking.
- Chill: After cooling, refrigerate the cheesecake for at least 3 hours or overnight to allow it to set and develop its full flavor and texture.
- Serve with garnish: Before serving, dust the top with powdered sugar and garnish with fresh orange or clementine slices for an attractive presentation and extra burst of citrus flavor.
Notes
- Use whole or part-skim ricotta depending on your preference for richness and texture.
- Ensure eggs are fully incorporated one at a time for a smooth batter.
- Do not overbake; the center should remain slightly jiggly before cooling to ensure creamy texture.
- Cooling the cheesecake gradually in the oven helps prevent cracks in the surface.
- Overnight chilling is best for firm texture and flavor development.
- Optional garnishes elevate the presentation but are not necessary for taste.
