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Orange-vanilla Ricotta Cheesecake Recipe

Ingredients

How to make it

  • Heat the oven to 350ºF and arrange a rack in the middle. Coat a 9-inch springform pan with butter.
  • Place cookie crumbs and melted butter in a medium bowl and mix until thoroughly combined.
  • Place crumb mixture in the pan and, using a measuring cup, press evenly into the bottom.
  • Bake for 10 to 15 minutes or until golden brown around the edges. Cool completely on a wire rack.

  • For the filling

  • Place ricotta in the bowl of a food processor and blend until smooth.
  • Add sugar and flour and pulse until well incorporated, about 10 (1-second) pulses, then scrape down the sides of the bowl. With the motor running, add eggs and egg yolks one at a time until well incorporated.
  • Add vanilla, orange zest, and salt and blend until just incorporated.
  • Pour mixture into the prepared pan and smooth the top.
  • Bake until the center of the cheesecake is set and the edges are golden brown, about 1 hour. Remove to a wire rack and let cool.

  • For the topping

  • Place marmalade and vodka in a small saucepan over medium heat and bring to a boil.
  • Reduce heat to low, simmer, and reduce by 1/2, about 10 to 15 minutes. Cool slightly (about 5 minutes) and pour over the cooled cake.
  • Let set before cutting, at least 15 minutes.

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hopscotch CA

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