Description
A light and creamy Orange or Clementine Ricotta Cheesecake combining the fresh citrus flavors of orange or clementine zest and juice with smooth ricotta cheese. This delightful cheesecake is baked to perfection with a tender, slightly jiggly center and finished with a dusting of powdered sugar and citrus slices for an elegant touch.
Ingredients
Scale
Cheesecake
- 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
For Garnish (Optional)
- Powdered sugar, for dusting
- Orange or clementine slices
Instructions
- Preheat and prepare pan: 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.
- Combine ricotta and sugar: In a large mixing bowl, beat the ricotta cheese and granulated sugar together until the mixture is smooth and creamy to ensure no lumps remain.
- Add eggs: Incorporate the eggs one at a time into the ricotta mixture, beating well after each addition to fully combine and create a smooth batter.
- Add citrus flavors and vanilla: Stir in the zest of the oranges or clementines, the fresh juice, and the vanilla extract, blending all the flavors evenly into the mixture.
- Mix in dry ingredients: Sift together the all-purpose flour and salt, then gently fold them into the wet batter until smooth and homogenous, being careful not to over-mix.
- Pour and smooth batter: Pour the batter into your prepared springform pan, using a spatula to smooth the top evenly for consistent baking.
- Bake the cheesecake: Bake in the preheated oven for 50 to 55 minutes, or until the top is lightly golden in color and the center still jiggles gently when shaken.
- Cool gradually: Turn off the oven and crack the door open slightly, allowing the cheesecake to cool gradually in the oven for about one hour to prevent cracking.
- Chill: After cooling, transfer the cheesecake to the refrigerator and chill for at least 3 hours, preferably overnight, to set fully and develop the best texture.
- Garnish and serve: Before serving, dust the top of the cheesecake with powdered sugar and garnish with fresh orange or clementine slices for an attractive presentation and enhanced flavor.
Notes
- For best results, use whole or part-skim ricotta cheese that is well drained to avoid excess moisture in the batter.
- You can substitute orange with clementines or mandarin oranges depending on personal preference or availability.
- The slight jiggle in the center after baking ensures a creamy texture rather than a dry, overbaked cheesecake.
- Letting the cheesecake cool gradually in the oven helps prevent cracks on the surface.
- If desired, you can prepare the cheesecake a day in advance to allow flavors to meld and save time on the day of serving.
