Main Ingredients:

See below ingredients and instructions of the cheesecake recipe

Cooking Preparation of the Recipe:

Serves 8 to 10
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 granulatedsugar
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
Place ricotta in a sieve lined with cheesecloth, place in refrigerator, and let the ricotta drain for several
hours or overnight.
Preheat the oven to 350 degrees F. Fit a parchment circle into the bottom of a 7-inch springform pan.
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
Blood Orange Cheesecake 34
serve.
Candied Blood Orange Slices
Makes 5 to 6 slices
1 blood orange, scrubbed
3/4 cup granulated sugar
2 cups water
2 tablespoons light corn syrup
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
Makes enough for one 7-inch cake
3/4 teaspoon unflavored gelatin
7 tablespoons freshly squeezed blood-orange
juice, strained (1 to 2 oranges)
2 tablespoons granulated sugar
1/4 teaspoon cornstarch
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.
Ultimate Cheesecakes
Blood Orange Cheesecake 35

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