She Strengthens

Ricotta Cheesecake with a Twist: A Blood Orange Marmalade Delight

The Perfect Texture and Flavor Combination

A well-baked ricotta cheesecake boasts a delightful texture and rich, concentrated milk flavor. The secret to achieving this lies in letting it cook gently in a turned-off oven for an hour, eliminating the risk of cracking. To take it to the next level, a vibrant blood orange marmalade glaze adds a burst of citrusy freshness.

Choosing the Right Ricotta

For this recipe, you can opt for store-bought ricotta or take the extra step to make your own. Whichever you choose, ensure it’s whole-milk ricotta for the best flavor.

Essential Equipment and Yield

You’ll need a 9-inch springform pan to create this masterpiece. The end result will be a stunning 9-inch cheesecake, perfect for serving 12.

Time and Difficulty

With a total time of 2 hours and 55 minutes, plus 2 and a half hours of cooling time, this recipe falls under the medium difficulty category. The active time required is approximately 40 minutes.

Ingredients and Preparation

To create the crust, you’ll need:

• 1 1/4 cups ground almond biscotti
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter

For the filling:

• 1 (8-ounce) package cream cheese
• 8 ounces whole-milk ricotta
• 3/4 cup granulated sugar
• 2/3 cup heavy cream
• 4 large eggs
• Finely grated zest from 1 medium orange
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon kosher salt

And for the topping:

• 1/2 cup blood orange marmalade
• 2 tablespoons water

Step-by-Step Instructions

1. Preheat and Prepare the Pan: Preheat your oven to 350°F and arrange a rack in the middle. Coat the bottom and sides of a 9-inch springform pan with butter.
2. Create the Crust: In a bowl, combine biscotti crumbs, sugar, and melted butter. Press the mixture into the prepared pan and bake until set.
3. Make the Filling: Process the cream cheese until smooth, then add the ricotta, sugar, cream, egg yolks, orange zest, vanilla, and salt. Beat the egg whites separately and gently fold them into the cream cheese mixture.
4. Assemble and Bake: Pour the filling into the crust and bake for 30 minutes. Increase the oven temperature to 325°F and continue baking until the surface is golden and the center still jiggles slightly.
5. Cool and Glaze: Let the cheesecake cool in the oven for 1 hour, then remove it and let it cool on a rack. Warm the blood orange marmalade and water in a saucepan, then spoon the glaze over the top of the cheesecake.
6. Chill and Serve: Refrigerate the cheesecake until well chilled, at least 2 hours or overnight. Remove the pan sides, slide the cake onto a serving plate, and serve.