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orange ricotta cheesecake

Here’s a recipe I created in my kitchen at home in Toronto after enjoying a version of it at the Soho location of Dean & Deluca. 

The versatility of when to serve this Orange Ricotta Cheesecake makes it a great recipe to have in your repertoire. It’s the perfect combination of simple and elegant flavours and textures all at the same time. Serve this cheesecake after a light, long summer meal or a more formal occasion like Thanksgiving or Christmas.

Try to use best-quality ingredients, especially the ricotta cheese. Use pure vanilla extract rather than artificial – that alone makes a significant difference. If you are able to make the ricotta yourself at home, it will turn out HEAVENLY! You can tweak the recipe as per your preferences and the setting. For example, you can add slightly less or more liqueur. Another idea would be to adjust the garnish to the occasion. Consider fresh mint if you’re serving it in the summer at the cottage or villa; use slender, candied citrus peels if you’re serving the cake as an ending for a long, luxurious winter meal at the chalet.

For the crust, mix 1/2 c graham wafer crumbs with 1 tbsp melted butter. Spread onto the bottom of a 7″ springform and bake at 375 for 10 minutes. Process 475 ml fresh ricotta with 2 organic eggs until light and somewhat fluffy. In a separate bowl combine 1/3 c organic yogurt, 1/3 c sugar, 3 tbsp flour, 1/2 tsp pure vanilla extract, 1 egg white, rind of an orange, 3 tbsp of the juice, and 1 tsp orange liqueur (optional). Gently combine the two mixtures, add to pan. Bake at 375 for about one hour.