If you’re craving a showstopper of a dessert that feels as bright and refreshing as an afternoon in a sun-dappled citrus grove, this Orange or Clementine Ricotta Cheesecake is your new must-bake treat. Silky smooth and luxuriously creamy, it takes the classic richness of traditional cheesecake and lifts it with an irresistible hit of orange or clementine. Every forkful dances with sunny citrus notes and that divine ricotta tang, making this the perfect sweet ending whether you’re celebrating a special occasion or just treating yourself to something extraordinary.
Ingredients You’ll Need
One of the best things about this Orange or Clementine Ricotta Cheesecake is just how manageable the ingredient list looks, yet every component works its magic. From the buttery crust to the tender, citrus-swirled filling, each plays a key role in the dessert’s flavor, texture, or stunning color.
- Graham cracker crumbs: The backbone of a cheesecake base, lending a classic sweet crunch that balances the creamy layers above.
- Granulated sugar: Sweetens both the crust and filling, setting off the citrusy tang perfectly.
- Unsalted butter, melted: Binds the crumbs together and adds a rich finish to the crust.
- Whole milk ricotta cheese: The secret to the ultra-light, slightly tangy texture that makes this cheesecake so memorable.
- Cream cheese, softened: Ensures a smooth, decadent filling—you want it at room temperature for best results.
- Large eggs: They bind the filling while offering a custardy richness.
- Orange or clementine zest: Brings a fragrant pop of citrus oil to the party—don’t skip this aromatic boost.
- Freshly squeezed orange or clementine juice: Adds real juice flavor and extra moisture to the filling.
- Vanilla extract: Deepens the overall flavor, making the citrus notes shine even brighter.
- All-purpose flour: Just enough to lightly firm up the filling for neat slices.
- Salt: A pinch balances and enhances all the flavors.
- Whipped cream and extra zest for garnish (optional): For a dramatic finish and an extra hint of citrus sparkle on top.
How to Make Orange or Clementine Ricotta Cheesecake
Step 1: Prep Your Pan and Line Up Ingredients
Set yourself up for stress-free baking by lining the bottom of your 9-inch springform pan and making sure all your dairy ingredients—especially the ricotta and cream cheese—are at room temperature. This ensures a smooth, lump-free filling for your Orange or Clementine Ricotta Cheesecake. Also, preheat your oven to 325°F (160°C) to get things rolling.
Step 2: Make and Bake the Crust
In a medium bowl, stir together the graham cracker crumbs with 1/4 cup sugar and the melted butter until the mixture resembles wet sand. Press the crumb mixture firmly and evenly into the bottom of your prepared pan—try using the bottom of a measuring cup for tidy edges! Bake for 8 to 10 minutes, just until lightly golden. Set aside to cool while you tackle the filling.
Step 3: Whip Up the Citrus Ricotta-Cream Cheese Filling
In a large mixing bowl, beat the ricotta cheese and cream cheese together until perfectly smooth and creamy. Add in the remaining 3/4 cup sugar and continue beating until combined. Crack in the eggs one at a time, taking care to beat well after each addition. Now comes the best part: stir in the orange or clementine zest, the fresh juice, vanilla extract, flour, and salt. Mix until just combined—you want the filling to stay airy for that melt-in-your-mouth texture.
Step 4: Pour, Smooth, and Bake
Pour the filling over your cooled crust, then give the pan a gentle tap on the counter to settle any bubbles. Smooth the surface with a spatula, and pop it in the oven. Bake for 50 to 60 minutes, or until the center is set but still has a slight jiggle. The scent filling your kitchen will be absolutely heavenly!
Step 5: Cool Down (Slow and Steady!)
Turn off the oven and crack the door open slightly—but don’t take the cheesecake out just yet. This gentle cooling trick helps prevent cracks and keeps your Orange or Clementine Ricotta Cheesecake ultra creamy. Let it rest in the oven for one hour, then remove and cool completely at room temperature.
Step 6: Chill and Serve
Once the cheesecake is cool, transfer it to the refrigerator and chill for at least 4 hours (overnight is even better!). This resting time makes for beautifully neat slices and the ultimate silky texture. When ready, unclip your springform pan and garnish with whipped cream and fresh zest for a festive finish.
How to Serve Orange or Clementine Ricotta Cheesecake
Garnishes
For a classic finish, pile clouds of whipped cream on top and sprinkle with a generous shower of fresh orange or clementine zest. For an extra-special touch, try adding candied citrus peel, sugared clementine segments, or even a few edible flowers—whatever puts a smile on your face the moment you bring the Orange or Clementine Ricotta Cheesecake to the table!
Side Dishes
This cheesecake truly shines on its own, but a vibrant side of macerated berries or a tangy citrus salad plays up the dessert’s sunny personality. A hot cup of strong espresso or a floral tea is also a beautiful match for the cake’s creamy, aromatic layers.
Creative Ways to Present
Try serving your Orange or Clementine Ricotta Cheesecake in individual ramekins for an elegant dinner-party dessert. Or, set out a toppings bar with fresh fruits, chocolate curls, and citrus syrups so guests can customize their own slice. For fun, you can even marble in a little berry puree before baking for a gorgeous visual twist.
Make Ahead and Storage
Storing Leftovers
Leftover Orange or Clementine Ricotta Cheesecake keeps beautifully in the fridge. Simply cover the pan with plastic wrap or transfer individual slices to an airtight container. The cake will stay delicious for up to five days, and the citrus flavors only deepen over time.
Freezing
You can absolutely freeze this cheesecake! Slice it or leave it whole, wrap tightly in plastic wrap and a layer of foil, and it will keep in the freezer for up to two months. Thaw overnight in the fridge for best texture and flavor—the perfect make-ahead dessert.
Reheating
While cheesecake is typically served chilled, if you prefer a slightly warm slice, pop one in the microwave for just 10 to 15 seconds. Be careful not to overheat, as the filling can soften too much. Chilled or lightly warmed, this Orange or Clementine Ricotta Cheesecake is an absolute delight.
FAQs
Can I use low-fat ricotta or cream cheese?
For the creamiest, richest result, it’s best to stick to whole milk ricotta and full-fat cream cheese. Low-fat versions can work in a pinch, but your Orange or Clementine Ricotta Cheesecake may end up less luscious and more prone to cracking.
Should I use a water bath for baking?
This recipe is forgiving and doesn’t require a water bath, thanks to the ricotta’s stabilizing effect. The gentle oven cooling step further helps prevent cracks while ensuring creamy results every time.
Is it better with orange or clementine?
Honestly, both variations are incredible! Oranges lend a classic, bold citrus flavor, while clementines give a sweeter, slightly floral twist. You can even mix the two zests for an extra-bright, complex citrus note in your cheesecake.
How do I know when it’s done baking?
The center should be set yet still have a subtle jiggle when lightly shaken. Don’t worry if it seems a bit wobbly—your Orange or Clementine Ricotta Cheesecake will continue setting as it cools and chills.
Can I make this gluten-free?
Absolutely! Swap the graham cracker crumbs for your favorite gluten-free alternative, and ensure your flour is gluten-free as well. The result will be just as dreamy and delicious.
Final Thoughts
If you’re searching for a dessert that delivers both comfort and wow-factor, look no further than this Orange or Clementine Ricotta Cheesecake. It’s a breeze to make, looks like sunshine on a plate, and every bite is pure, creamy happiness. Don’t wait for a special occasion—gather your ingredients and bake this beauty soon. I promise, you’ll be dreaming about that citrusy tang and cloud-like texture for days!
Print
Orange or Clementine Ricotta Cheesecake Recipe
- Total Time: 5 hours (including cooling and chilling)
- Yield: 12 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the creamy and citrusy delight of this Orange or Clementine Ricotta Cheesecake. With a buttery graham cracker crust and a luscious ricotta and cream cheese filling, this Italian-American dessert is a true crowd-pleaser.
Ingredients
Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
Cheesecake Filling:
- 1 1/2 cups whole milk ricotta cheese
- 16 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 tablespoon orange or clementine zest
- 1/4 cup freshly squeezed orange or clementine juice
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
Garnish:
- Whipped cream and additional zest for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 325°F (160°C).
- Prepare the crust: Combine graham cracker crumbs, sugar, and melted butter. Press into a pan and bake.
- Make the filling: Beat ricotta and cream cheese, then add sugar, eggs, zest, juice, vanilla, flour, and salt. Pour over crust.
- Bake: Bake until set. Cool in the oven, then refrigerate.
- Serve: Garnish with whipped cream and zest before serving.
Notes
- For a more intense citrus flavor, mix orange and clementine zest.
- Ensure ingredients are at room temperature for a smooth texture.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 220mg
- Fat: 23g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 105mg
