Blood Orange Cheesecake
Ricotta cheese makes this lighter and less rich than a standard cheesecake.
- 2 cups fresh ricotta cheese
- 6 or 7 Graham crackers, crushed into crumbs (3/4 cup)
- 3/4 cup granulated sugar
- 4 tablespoons unsalted butter, melted
- 3 tablespoons freshly squeezed lemon juice
- 1 envelope unflavored gelatin
- 4 large egg yolks
- 1/2 cup plus 2 tablespoons milk
- Pinch of salt
- Grated zest of 1/2 orange
- 1 teaspoon pure vanilla extract
- 4 ounces cream cheese, room temperature
- 1/2 cup heavy cream, whipped
- 1 Candied Blood Orange Slice
- Blood Orange Glaze
Candied Blood Orange Slices
- 1 blood orange, scrubbed
- 3/4 cup granulated sugar
- 2 cups water
- 2 tablespoons light corn syrup
Blood Orange Glaze
- 3/4 teaspoon unflavored gelatine
- 7 tablespoons freshly squeezed blood-orange juice, strained (1 to 2 oranges)
- 2 tablespoons granulated sugar
- 1/4 teaspoon cornstarch
- Place ricotta in a sieve lined with cheesecloth, place in refrigerator, and let
the ricotta drain for several hours or overnight.
- Heat the oven to 350 degrees F. Fit a parchment circle into the bottom of a 7-inch
- Make crust: Combine Graham-cracker crumbs and 2 tablespoons sugar in a small
bowl. Stir in melted butter with a fork until crumbs are moistened. Press into bottom
of pan, and bake for 10 minutes.
- Place lemon juice in a small bowl, and sprinkle gelatin over the surface. Set
aside for 10 minutes to soften.
- In a small, heavy saucepan, beat egg yolks until smooth. Whisk in milk. Gradually
whisk in remaining 1/2 cup plus 2 tablespoons sugar. Add salt. Cook over low heat,
stirring constantly, until mixture coats the back of a spoon, about 7 minutes. Do
not allow to boil. Transfer to a bowl, and stir.
- Stir in softened gelatin, orange zest, and vanilla, mixing until gelatin is completely
dissolved. Set custard aside.
- Place drained ricotta in the bowl of a food processor, and process until smooth.
Add cream cheese, and process again until smooth. With machine running, add warm
custard, and process just long enough to combine. Transfer to a bowl, and fold in
whipped cream. Pour mixture into the prepared pan, cover, and chill overnight.
- Place a candied orange slice in center of cake. Pour glaze over top, tipping
cake pan to cover completely. Chill for 1 hour, or until glaze is set.
- To unmold, wrap a hot towel around sides of pan to help release cake, and run
a thin knife around the inside of the pan. Carefully remove outside of pan. Slide
onto a serving plate, and chill until ready to serve.
- Candied Blood orange Slices: Cut orange into 1/8-inch slices. In a small saucepan
over medium heat, combine sugar, water, and syrup. Bring to a boil, cover, and simmer
until clear and no crystals cling to sides of pan, about 3 minutes. Add orange slices
in 1 layer; simmer until transparent, about 1 hour. Using a slotted spoon, transfer
to a wire rack to cool.
- Blood Orange Glaze: In a small bowl, sprinkle gelatin over 2 tablespoons of the
juice; let stand until soft, about 10 minutes. In a small saucepan, bring sugar
and 4 tablespoons juice to a boil.
- Combine remaining tablespoon juice and cornstarch in a small bowl. Stir until
dissolved; whisk into boiling orange juice. Remove from heat. Stir in softened gelatin.
Cool to lukewarm, and pour over cake.
Makes enough for one 7-inch cake