Blood Orange Cheesecake
by rotts4me
Ricotta cheese makes this lighter and less rich than a standard cheesecake.
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INGREDIENTS
- 2 cups fresh ricotta cheese
- 3/4 cup graham crackers ; crushed into crumbs
- 3/4 cup sugar
- 4 tablespoons unsalted butter ; melted
- 3 tablespoons freshly squeezed lemon juice
- 1 envelope unflavored gelatin
- 4 large egg yolks
- 1/2 cup milk ; plus 2 tablespoons
- pinch 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 Slices
- Blood Orange Glaze:
- 3/4 teaspoon unflavored gelatin
- 7 tablespoons freshly squeezed blood orange juice ; strained
- 2 tablespoons sugar
- 1/4 teaspoon cornstarch
INSTRUCTIONS
1. Place ricotta in a sieve lined with cheesecloth, place in refrigerator, and let the ricotta drain for several hours or overnight.
2. Preheat the oven to 350 degrees. 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.
3. Place lemon juice in a small bowl, and sprinkle gelatin over the surface. Set aside for 10 minutes to soften.
4. 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.
5. Stir in softened gelatin, orange zest, and vanilla, mixing until gelatin is completely dissolved. Set custard aside.
6. 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.
7. 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.
8. 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 serve.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (284g) | ||
| Recipe Makes: 10 Servings | ||
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| Calories: 775 | ||
| Calories from Fat: 540 (70%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 60g | 80 % | |
| Saturated Fat 25g | 125 % | |
| Monounsaturated Fat 23.9g | ||
| Polyunsanturated Fat 8.1g | ||
| Cholesterol 2063.2mg | 635 % | |
| Sodium 5174.2mg | 178 % | |
| Potassium 308.4mg | 8 % | |
| Total Carbohydrate 22.9g | 7 % | |
| Dietary Fiber 0.5g | 2 % | |
| Sugars, other 22.5g | ||
| Protein 36.1g | 52 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 775
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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