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Ricotta Cheesecake with Caramel-Orange Sauce

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Introduction

Discover the delightful blend of creamy ricotta and zesty orange in our Ricotta Cheesecake with Caramel-Orange Sauce. This classic dessert is a modern twist on an age-old favorite, perfect for any occasion or casual family dinner. With its smooth texture and vibrant flavor profile, this cheesecake promises to be the star of your next gathering.

Tips for this recipe

Ensure that all ingredients are at room temperature before mixing to achieve a silky-smooth consistency. Additionally, bake in a preheated oven and monitor closely during the caramelizing process for optimal results.

Why you will love this recipe

Indulge in a dessert that marries rich cheesecake with the refreshing touch of orange. Each bite offers an explosion of flavors, marrying creamy ricotta and tangy citrus, all while maintaining a balanced sweetness from our homemade caramel-orange sauce. This recipe isn’t just food; it’s an experience that will leave your taste buds dancing with joy.

Ingredients

1 3/4 cups graham cracker crumbs (finely ground in processor; from about 15 whole graham crackers)
1/4 cup dark brown sugar
1 tablespoon all purpose flour
1/2 teaspoon coarse kosher salt
1/4 cup unsalted butter, melted
2 tablespoons water
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
4 large eggs
Caramel-Orange Sauce

Advised equipments

Cheesecake Pan – Silicone Commercial-Grade Pans with Nonstick Coating for easy release of the cheesecake after baking
9 Inch Aluminum Round Bottom Pie Dish for caramel sauce base
Electric Mixer (Stand or Handhited Shifted) for creaming ingredients smoothly
Digital Kitchen Scale for precise measurements
Springform Pan with removable ring for easy cake removal
Double Boiler Set for gentle heating of caramel
Microplane Grater for zesting orange
Pie Dish with a Hole Center for baking support
Silicone Spatula for mixing and scraping.

History of the recipe

The concept of cheesecake dates back to ancient times, originally from Greece. Over centuries, it has evolved across cultures with various interpretations—from savory base dishes in Roman kitchens to rich, dessert versions we relish today. Our Ricotta Cheesecake with Caramel-Orange Sauce is a nod to this historic dessert, infusing contemporary twists and local ingredients for an exceptional modern treat.

Fun facts about this recipe

1. This cheesecake’s combination of ricotta and cream cheese offers a unique texture not found in traditional cheesecakes, where cream cheese alone is used. Ricotta lends a slight tangy edge to the overall flavor profile.
2. The inclusion of homemade caramel-orange sauce adds an extra layer of complexity and depth to the dessert. A hint of heat from orange zest complements the sweet, indulgent cheesecake perfectly.
3. Utilizing a variety of equipment like silicone tools, precise kitchen scales, and specialized pans not only helps create this recipe but also emphasizes our commitment to quality and detail in every bite. The history behind these items shows us the evolution of cooking and the importance of adapting with changing times while maintaining a focus on flavor and craftsminas we have honed over decades.
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Ricotta Cheesecake with Caramel-Orange Sauce

Ricotta Cheesecake with Caramel-Orange Sauce

amanda

Equipment

  • Cheesecake Pan - Silicone Commercial-Grade Pans with Nonstick Coating

  • Electric Mixer (Stand or Handhshifted) - Professional Quality Blender for Easy Creaming and Mixing of Ingredients

  • Springform Pan - 9 Inch Aluminum Round Bottom Cheesecake Pans with Removable Rings

  • Digital Kitchen Scale - Accurate Measurement Tool for Exact Portioning of Ingredients

  • Double Boiler Set (Pot and Bowl) - For Gentle Heating and Melting of Caramel Sauce Ingredients

  • Pie Dish with a Hole Center - Perfect Base Pan to Hold the Cheesecake during Baking Process

  • Microplane Grater - Precision Grating Tool for Zesting Oranges in Caramel Sauce Preparation

  • Digital Thermometer - Accurate Measurement of Temperature, Useful During Baking and Caramelization Steps

  • Heavy-Duty Blender (Pulse or Continuous) - For Smoothie Making or Dicing Fresh Oranges for Sauce Preparation

  • Silicone Spatula - Easy to Use Tool for Mixing and Scraping the Batter from Pans, Also Utilized in Caramel Sauce Crafting

Ingredients

  • 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

  • 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

  • 9-inch-diameter springform pan with 2 1/2-inch-high sides

  • Cheesecloth

Instructions

1

Instruction 1

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.
2

Instruction 2

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.
3

Instruction 3

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 .
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