Orange Blossom and Ricotta Cheesecake
This light and airy Italian-inspired cheesecake features the delicate floral aroma of orange blossom water paired with creamy whole-milk ricotta. It is a sophisticated, less-sweet alternative to New York-style cheesecake with a bright citrus finish.
Ingredients
Ingredients
- 1.5 cups graham cracker crumbs finely ground
- 4 tbsp unsalted butter melted
- 32 oz whole milk ricotta cheese drained overnight in cheesecloth
- 1 cup granulated sugar extra fine preferred
- 4 large eggs room temperature
- 1 tbsp orange blossom water culinary grade
- 1 tbsp orange zest freshly grated
- 1 tsp vanilla extract pure extract
- 2 tbsp all-purpose flour sifted
- 0.25 tsp salt fine sea salt
Notes
For the best texture, ensure the ricotta is very well-drained to prevent a soggy base. Store leftovers in an airtight container in the refrigerator for up to 4 days. This cake pairs beautifully with a side of honey-macerated oranges or fresh berries.