Orange Ricotta Cheesecake
A velvety orange ricotta cheesecake with bright citrus flavor and a creamy texture, perfect for special occasions or a refreshing dessert for citrus lovers.
Ingredients
- 1 1/4 cups graham cracker crumbs ⓘ
- 1/4 cup sugar
- 1/3 cup margarine or butter, melted ⓘ
- 2 containers ricotta cheese (15 or 16 oz.) ⓘ
- 1 can sweetened condensed milk (14 oz.)
- 4 eggs ⓘ
- 2 tablespoons plus 1 teaspoon orange flavored liqueur ⓘ
- 2 tablespoons flour
- 2 teaspoons vanilla extract ⓘ
- 1/3 cup orange marmalade ⓘ
- fresh orange slices
Instructions
- Preheat oven to 325°F.
- Combine graham cracker crumbs, sugar, and melted margarine; press firmly on the bottom of a 9-inch spring-form pan to form the crust.
- In a large bowl, mix ricotta cheese, sweetened condensed milk, eggs, 2 tablespoons of orange liqueur, flour, and vanilla extract until well combined.
- Pour the cheese mixture into the prepared crust.
- Bake in the preheated oven for 1 hour and 20 minutes or until set.
- Allow the cheesecake to cool thoroughly.
- Heat remaining 1 teaspoon of orange liqueur with orange marmalade.
- Spread about 3/4 of the marmalade mixture over the top of the cooled cheesecake.
- Arrange fresh orange slices on top, then spread the remaining marmalade mixture over the orange slices.
- Chill the cheesecake thoroughly in the refrigerator before serving.
Tips & Substitutions
For a lighter version, consider using low-fat ricotta cheese and a sugar substitute. If you don’t have orange liqueur, orange juice can be a good alternative, though it will alter the flavor slightly. Make sure to bake the cheesecake until it is set but still slightly wobbly in the center for the best texture. Allow it to cool completely to avoid cracks.
Serving Suggestions
This Orange Ricotta Cheesecake pairs beautifully with fresh berries or a dollop of whipped cream. Serve it alongside a light salad or with a cup of tea for a delightful dessert experience. For a festive touch, consider garnishing with mint leaves or additional orange zest for added flavor and color.
Storage & Reheating
Store leftover cheesecake covered in the refrigerator for up to 5 days. To maintain its texture, avoid freezing the cheesecake, as it may become watery upon thawing. If you need to reheat, place individual slices in the microwave for a few seconds or enjoy them cold straight from the fridge.
Nutrition & Diet Analysis (per serving)
Each serving of Orange Ricotta Cheesecake contains roughly 390 calories, with 5g protein, 50g carbohydrates, and 13g fat. It is a good source of calcium (13% of the Daily Value) and protein (10% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cheesecake ahead of time?
Yes, this cheesecake is perfect for making a day in advance. After cooling, simply chill it in the refrigerator overnight. This allows the flavors to meld beautifully, enhancing the overall taste when you serve it the next day.
What if I can't find orange marmalade?
If orange marmalade is unavailable, you can substitute it with apricot preserves or even a homemade citrus glaze made from sugar and fresh orange juice. This will still give you a sweet and tangy topping that complements the cheesecake perfectly.
Can I use a different type of crust?
Absolutely! While the graham cracker crust is traditional, you can try using crushed vanilla wafers or even an almond flour crust for a gluten-free option. Just ensure you adjust the butter quantity accordingly to keep the crust cohesive.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).