Delightful Sicilian Orange Ricotta Cheesecake
This bright and airy Sicilian orange-flavored ricotta cheesecake is a refreshing twist on traditional cheesecakes. Unlike the popular American version that relies heavily on cream cheese, our recipe highlights the rich, creamy texture of whole milk ricotta cheese, bringing you a dessert that’s both light and delicious.
Infused with zesty orange flavor, this cheesecake is the perfect dessert to brighten your table. Each slice is a delightful combination of creamy texture and sunny citrus notes, making it a wonderful choice for any occasion.
What’s great about this cheesecake is its versatility. You can easily switch up the flavor with lemon or almond extracts to create your desired taste. Plus, it can be made crustless or paired with a delightful cookie-style crust that’s included below.
Ready to learn how to make this scrumptious cheesecake? Just roll down to the printable recipe card to see how simple it is to whip up this treat!
Steps To Make the Perfect Ricotta Cheesecake
- Always place a pan of water in the oven while baking to prevent cracks from forming on top of your cheesecake.
- Preheating the oven is essential for the best results!
- Prepare your springform pan by cutting parchment paper to fit and applying oil to any bare spots, ensuring a smooth release later.
- Cover the bottom of your pan with aluminum foil to prevent leaks, or set your springform pan on a cookie sheet to catch spills while baking.
- Beat the eggs until they are light and fluffy, about 4 minutes, before incorporating the remaining ingredients.
- Always start with whole milk ricotta. If it’s watery, drain it through coffee filters or cheesecloth.
Tips and Suggestions
- Experiment with flavored extracts like almond, lemon, or vanilla to customize your cheesecake.
- Add chocolate chips, chopped maraschino cherries, or other dried fruits for an extra twist.
- Store any leftovers in the refrigerator for fresh enjoyment.
- Choosing only whole milk ricotta is crucial; drain it beforehand if it appears watery.
- You can introduce fresh fruit puree before baking to create a delightful fruit swirl cheesecake.
- For a unique flavor, sprinkle cinnamon and sugar over dried fruits before adding them to the mix.
- Always bake this cheesecake with a pan filled with about 2 inches of water in the oven.
- This dessert is delicious on its own, just dusted with powdered sugar, or served warm with jam.
- This ricotta cheesecake will stay fresh for up to 5 days in the refrigerator or up to 3 months in the freezer if tightly wrapped in plastic. Just thaw in the refrigerator before serving.
Shopping List of Ingredients
- Whole milk ricotta cheese (store-bought or homemade)
- Granulated sugar (or your favorite sugar substitute)
- All-purpose flour
- Extra-large eggs
- Salt
- Orange zest and orange juice
Cheesecake Made Italian Style
This delightful dessert certainly deserves a place in any cheesecake lover’s book. Don’t let the ricotta fool you; while this cheesecake is lighter than its cream cheese counterparts, it doesn’t skimp on flavor!
This citrus-flavored Italian cheesecake offers a refreshing change from the denser American New York style. It’s perfect for entertaining guests or simply treating yourself.
Feel free to adapt it with various toppings – from fresh blueberries or whipped cream to an elegant fruit compote. No matter how you serve it, this cheesecake will be a knockout dessert!
Ingredients
Filling:
- 2 – 15-ounce containers of whole milk ricotta cheese drained
- 3/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 4 extra-large eggs (or 5 large eggs)
- 2 large fresh oranges zested
- 3 tablespoons fresh orange juice
- Pinch of salt
- Optional: 1/4 teaspoon cinnamon or pumpkin pie spice
Crust:
- 2 1/2 cups flour
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest
- Optional: pinch of cinnamon
- 3/4 cup milk
- 1 stick (1/4 pound) of butter
- 3/4 cup sugar
- 1 tablespoon baking powder
Instructions
- Preparation:
- First, preheat your oven to 350°F (175°C). Prepare a 10-inch springform pan by cutting parchment paper to fit the bottom and sides, then lightly spray it with oil. This will help the parchment stick!
- Place a 13 x 9 baking pan filled with 2 inches of water in the oven on the lowest rack. This creates steam for a moist baking environment.
- Crust:
- In a mixing bowl, combine all the crust ingredients until you form a smooth dough. Roll out the dough on a floured surface and transfer it carefully to the prepared springform pan, pressing it into the bottom and up the sides.
- Filling:
- Using an electric mixer, beat the eggs in a bowl for about 3 minutes until they lighten in color. Gradually add the sugar and continue to beat for another minute.
- Mix in the flour, orange zest, and juice until well combined. Add your drained ricotta, folding it gently with a spatula until just combined.
- Pour the ricotta mixture into the prepared crust in the springform pan and bake for approximately 55 minutes to 1 hour, or until the center is set but still slightly jiggly.
Frequently Asked Questions (FAQ)
- 1. Can I use low-fat ricotta cheese?
- While you can, it’s best to use whole milk ricotta for a richer flavor and creamier texture.
- 2. How can I prevent my cheesecake from cracking?
- Make sure to add a water bath while baking and avoid overmixing the batter to reduce air bubbles.
- 3. Can I freeze the cheesecake?
- Yes! Wrap it tightly in plastic wrap and it can be frozen for up to 3 months. Thaw in the refrigerator when ready to serve.
- 4. Can I substitute the orange for another flavor?
- Absolutely! You can switch in flavors like lemon, almond, or even chocolate as per your taste preferences.
- 5. How should I store leftovers?
- Store leftover cheesecake in the refrigerator, covered, for up to 5 days for the best taste and texture.
