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Orange or Clementine Ricotta Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 42 reviews
  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Total Time: 5 hours 10 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian

Description

This Orange or Clementine Ricotta Cheesecake offers a light and creamy dessert infused with fresh citrus zest and juice. Made with ricotta cheese for a smooth texture, this baked cheesecake is subtly sweet and perfectly balanced by the bright flavors of orange or clementine. Ideal for any occasion, it features a tender crumb and a delicate, slightly jiggly center finished with a dusting of powdered sugar and fresh citrus slices for an elegant presentation.

Ingredients

Scale

Cheesecake Base

  • 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
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon salt

Optional Garnish

  • Powdered sugar, for dusting
  • Orange or clementine slices, for garnish

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease an 8-inch springform pan thoroughly and line the bottom with parchment paper to prevent sticking.
  2. Mix Base Ingredients: In a large mixing bowl, beat the ricotta cheese together with the granulated sugar until the mixture is smooth and creamy, ensuring there are no lumps.
  3. Incorporate Eggs: Add the eggs one at a time to the ricotta mixture, beating well after each addition to fully incorporate each egg before adding the next.
  4. Add Citrus Flavor: Stir in the zest and juice of the oranges or clementines along with the vanilla extract, mixing gently until evenly combined.
  5. Sift Dry Ingredients: Sift the all-purpose flour and salt into the wet mixture. Fold gently but thoroughly until the batter is smooth and homogenous, taking care not to overmix.
  6. Prepare for Baking: Pour the batter into the prepared springform pan and smooth the top with a spatula for even baking.
  7. Bake: Place the pan in the preheated oven and bake for 50-55 minutes, or until the top is lightly golden and the center still jiggles slightly when gently shaken.
  8. Cool Gradually: Turn off the oven and crack the door open. Leave the cheesecake inside to cool slowly for about an hour to prevent cracking.
  9. Chill: Remove the cheesecake from the oven and refrigerate for at least 3 hours, preferably overnight, to set the texture fully.
  10. Serve: Before serving, dust the cheesecake with powdered sugar and garnish with fresh slices of orange or clementine for a vibrant finish.

Notes

  • Use whole or part-skim ricotta cheese based on your preference for richness.
  • The slight jiggle in the center after baking ensures a creamy texture once chilled.
  • Line the springform pan bottom with parchment paper for easy release.
  • Allowing the cheesecake to cool gradually in the oven helps prevent cracks.
  • Chilling overnight enhances flavor melding and texture firmness.
  • This cheesecake pairs well with fresh berries or a light citrus glaze for extra brightness.

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Find it online: https://chachaathairestaurant.com/orange-or-clementine-ricotta-cheesecake-recipe/