I have always heard good things about ricotta cheesecake, and decided to make one with my fresh homemade ricotta.
I took my time, browsing through many internet recipes for ricotta cheesecake, and thought about making Cindy's ginger ricotta cheesecake. But I didn't have many of the ingredients and felt lazy to go shop for them. So I settled for an orange ricotta cheesecake with berry sauce for a topping recipe from this blog.
We had my in-laws visiting from Houston last week(they just left today actually), and we had them over for dinner at our place Tuesday night. So I thought what a better night to experiment with ricotta cheesecake than the night I am cooking for my in-laws? After all, we did have a lovely week together, and I did not think one bad recipe could ruin that.
Well, the recipe turned out to be great, and the ricotta cheesecake was awesome. I must admit though, the first bite was weird for everyone, because we were all expecting a cheesecake texture I guess, and the texture for the ricotta cheesecake is so much different from cream cheese cheesecake. Getting past the texture difference though, the cake tastes very delicious. And as far as desserts go, ricotta cheesecake is a healthy as one can get.
Here is the recipe adapted from Angela's Food Love blog:
Orange Ricotta Cheesecake with Berries Sauce:
~1.5 LBS fresh whole-milk ricotta
~5 whole eggs
~1/2 sugar
~1/3 cup orange marmalade
~1/4 cup dark rum
~1/3 cup cake flour or all-purpose flour
~2 tablespoons finely grated orange zest
For the sauce:
~1 pint fresh mixed berries
~2 tablespoons sugar
~1/4 cup fresh orange juice
Preheat the oven to 325 degrees. Lightly butter and flour an 8-inch springform pan.
Combine the ricotta, eggs, sugar, and marmalade in a food processor, and process until the mixture is smooth. Add the rum, flour, and zest, and process again in short bursts until smooth.
Pour the mixture into the pan and bake for about fifty minutes . The center will still be soft at this point. Turn the oven off and leave the cake in the oven with the door very slightly ajar for about about 10 minutes.
Remove the cake from the oven and let it cool completely. Refrigerate the cake for at least two hours before serving.
Remove the cake from the refrigerator and let it return to room temperature. Meanwhile, wash and slice the berries. Toss them gently with the sugar and orange juice and set aside.
To serve, remove the sides from the pan and slice the cake. Serve each piece with some berries on top or on the side.
Yum. Enjoy!
Comments (5)
I'm glad you made this and liked it! It's definitely a different texture and flavor than NY-style cheesecake but so tasty!
Posted by Angela | May 1, 2009 5:13 AM
Posted on May 1, 2009 05:13
It looks delicious. I bet your in-laws were impressed!
Posted by Annie | May 1, 2009 6:57 AM
Posted on May 1, 2009 06:57
Looking forward to trying this, Candi. I actually prefer Ricotta cheesecake to one made with Cream Cheese.
Posted by sheri | May 1, 2009 9:21 PM
Posted on May 1, 2009 21:21
Wow, that looks great. I have never had ricotta cheese cheesecake (as opposed to one made with cream cheese) But it sounds fantastic!
Posted by sandrac | May 2, 2009 5:35 PM
Posted on May 2, 2009 17:35
I am going to have to give this or Cindy's recipe a try. I grew up eating a lot of cheesecake. I am sure the first bite must be strange, but it looks delicious!
Posted by girasoli | May 3, 2009 11:04 PM
Posted on May 3, 2009 23:04