Blood Orange and Ricotta Cheesecake
An elegant, lighter-than-air Italian-style cheesecake featuring creamy whole milk ricotta and the vibrant, floral citrus notes of seasonal blood oranges.
Ingredients
Ingredients
- 1.5 cups graham cracker crumbs finely ground
- 4 tbsp unsalted butter melted
- 15 oz whole milk ricotta cheese drained of excess moisture
- 16 oz cream cheese softened to room temperature
- 1 cup granulated sugar
- 3 large eggs room temperature
- 2 tbsp blood orange zest about 2 oranges
- 0.25 cup blood orange juice freshly squeezed
- 1 tsp vanilla extract
- 2 tbsp all-purpose flour
Notes
To ensure a smooth texture, strain your ricotta through a fine-mesh sieve or cheesecloth before using. Store leftovers in an airtight container in the refrigerator for up to 5 days. For a stunning presentation, top with candied blood orange slices before serving.