If you’re craving a dessert that perfectly balances creamy richness with bright, zesty freshness, you’re going to fall head over heels for this Orange Ricotta Cheesecake. This delightful treat brings together velvety ricotta and cream cheese with the vibrant zing of orange zest and juice, all nestled atop a buttery graham cracker crust. It’s an elegant yet approachable cheesecake that’s bursting with layers of flavor and just the right hint of citrus that makes it truly unforgettable. Whether you’re impressing guests or indulging yourself, this Orange Ricotta Cheesecake is an absolute must-try!

Orange Ricotta Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

To make a show-stopping Orange Ricotta Cheesecake, you don’t need a pantry full of fancy items. Each ingredient plays a crucial role—from the crunchy graham cracker base to the smooth, tangy ricotta cream, and the bright pop of fresh orange zest. Let’s dive into these essentials that come together in perfect harmony.

Graham cracker crumbs: The foundation of your crust that adds a buttery, crisp texture to every bite.

Sugar (granulated and dark brown): Sweetens the crust and filling while adding depth to the cranberry sauce.
Butter, melted: Binds the crust crumbs and enriches their flavor with a golden touch.

Full-fat cream cheese: Brings creamy richness to the filling and ensures a luscious texture.
Whole milk ricotta cheese: Adds a light, slightly grainy contrast with delightful tanginess.

Pure vanilla extract: Enhances natural flavors with warm sweetness.
Fresh orange zest: The star citrus ingredient that brightens the entire cheesecake.
Eggs and egg yolks: Provide structure and a silky mouthfeel to the filling.

Orange juice: Infuses the filling with fresh citrus flavor and moisture.
All-purpose flour: Helps stabilize the cheesecake without affecting its tenderness.
Water: Used for the water bath to guarantee a crack-free finish.

Cranberries (fresh or frozen): Lend a tart contrast and festive pop in the homemade sauce.
Grand Marnier: Adds depth and a hint of orange liqueur to the cranberry sauce for that wow factor.

How to Make Orange Ricotta Cheesecake

Step 1: Prepare the Graham Cracker Crust

Start by preheating your oven and prepping a 9-inch springform pan with non-stick spray, then wrap it with heavy-duty foil for the water bath later. Mixing crumbly graham crackers with sugar and melted butter creates that irresistible base. Press it firmly into the pan to ensure it holds together well, and bake the crust for 10 minutes to lock in that buttery flavor before moving on to the filling.

Step 2: Make the Cheesecake Filling

Lower your oven temperature and get your mixing tools ready. Blend the softened cream cheese and ricotta until smooth—that velvety texture is the heart of the Orange Ricotta Cheesecake. Then, add sugar, vanilla, and the finely grated orange zest to layer in sweetness and zing. Beat in the eggs and yolks one at a time to build structure without overmixing. Stir in fresh orange juice and gently fold in flour to bring it all together.

Step 3: Bake the Cheesecake in a Water Bath

Pour the luxurious filling into your prepared crust and smooth the top. Place the springform pan inside a larger pan filled with hot water for the water bath. This method gently bakes your cheesecake and prevents cracking, giving you that picture-perfect surface. Bake for 1 hour and 30 minutes, then let it rest undisturbed inside the turned-off oven for another 30 minutes—this slow cooling helps keep the texture creamy and tender.

Step 4: Cool and Chill

Once baked, carefully run a knife around the cheesecake to loosen it from the pan’s edges and transfer it to a cooling rack. Let it cool completely before refrigerating for at least 6 hours or overnight. This wait is key for the flavors to harmonize and the cheesecake to firm up for flawless slices.

Step 5: Prepare the Grand Marnier Cranberry Sauce

For an irresistible finishing touch, bring water, orange juice, and sugars to a boil in a saucepan. Add fresh orange zest and cranberries, then simmer until the berries burst and the sauce thickens. Stir in vanilla extract and Grand Marnier for a splash of aromatic depth. Cool the sauce to room temperature before drizzling it generously over each slice of the Orange Ricotta Cheesecake.

How to Serve Orange Ricotta Cheesecake

Garnishes

Nothing completes this cheesecake like a few simple garnishes that highlight its citrusy goodness. Fresh orange segments, thin orange zest curls, or even a sprinkle of finely chopped pistachios add texture and vibrant color. The Grand Marnier cranberry sauce is a must-have, lending luscious tartness that perfectly balances the creamy, sweet filling.

Side Dishes

The Orange Ricotta Cheesecake pairs wonderfully with light accompaniments. Think a fresh berry salad, a dollop of whipped cream, or even a simple cup of herbal tea to cleanse the palate. These sides keep the dessert feeling bright and fresh rather than overly heavy.

Creative Ways to Present

Try serving the cheesecake in individual mini springform pans or glass jars for stylish, portion-controlled treats. Layering a bit of cranberry sauce between cheesecake and crust in each glass jar adds a surprise burst of flavor. For a special occasion, drizzle some extra Grand Marnier over the top and garnish with edible flowers to make it truly Instagram-worthy.

Make Ahead and Storage

Storing Leftovers

After the cheesecake has chilled, keep it covered tightly with plastic wrap or in an airtight container in the fridge. It will stay fresh and delicious for up to five days—perfect if you want to enjoy it over a long weekend or share with friends.

Freezing

If you want to prepare ahead or save some for later, this cheesecake freezes well for up to two months. Wrap it securely with plastic wrap and aluminum foil to prevent freezer burn. When you’re ready to indulge, thaw it overnight in the refrigerator to preserve its creamy texture.

Reheating

This cheesecake is best served cold or at room temperature. There’s no need to reheat since warming it can affect the texture. Just let it sit outside the fridge for about 20 minutes before serving to bring out its vibrant flavors.

FAQs

Can I use low-fat ricotta or cream cheese for this cheesecake?

While you can substitute with low-fat versions, full-fat ricotta and cream cheese deliver the best creamy texture and rich flavor that make this Orange Ricotta Cheesecake so special.

What does the water bath do when baking the cheesecake?

The water bath ensures gentle, even cooking and prevents the cheesecake from cracking by maintaining a moist oven environment throughout the baking process.

Can I make the grand marnier cranberry sauce ahead of time?

Absolutely! The cranberry sauce tastes even better after resting, so making it a day in advance lets the flavors deepen and meld beautifully.

Is it necessary to use orange zest and juice from fresh oranges?

Fresh orange zest and juice are irreplaceable—they bring vibrant citrus brightness and natural oils that bottled alternatives just can’t match in this Orange Ricotta Cheesecake.

How do I know when the cheesecake is done baking?

The cheesecake should be set around the edges but still slightly wobbly in the center when you gently shake the pan. The residual heat will finish cooking it during the resting period in the turned-off oven.

Final Thoughts

This Orange Ricotta Cheesecake is a true celebration of creamy, citrusy delight that’s sure to become a beloved favorite in your dessert rotation. Its elegant flavors, perfect texture, and stunning presentation make it a dessert you’ll want to make again and again. Give this recipe a try and watch how it lights up your gatherings with every luscious slice!

Orange Ricotta Cheesecake Recipe

★★★★★

5.2 from 9 reviews

Author: Mariam
Total Time: 8 hours 25 minutes
Yield: 12 servings 1x

Diet: Vegetarian

Print Recipe

Description

This luscious Orange Ricotta Cheesecake combines the creamy texture of ricotta and cream cheese with a bright, citrusy orange flavor. Topped with a vibrant Grand Marnier cranberry sauce, this dessert delivers a perfect balance of richness and zing with a crisp graham cracker crust. Ideal for special occasions or a delightful treat any time of year.

Instructions

Prepare the Graham Cracker Crust: Preheat your oven to 350°F (175°C) and lightly spray a 9-inch springform pan with non-stick spray. Wrap the bottom and sides of the pan tightly with several layers of heavy-duty tinfoil to prevent water from leaking during the water bath step. In a large bowl, mix graham cracker crumbs, sugar, and melted butter thoroughly. Firmly press this mixture into the bottom of the prepared pan and bake for 10 minutes. Once baked, place it on a cooling rack.
Prepare the Cheesecake Filling: Reduce oven temperature to 300°F (150°C). Use a blender, food processor, stand mixer with whisk attachment, or a large bowl with a hand mixer to beat the softened cream cheese and ricotta cheese until smooth, scraping down the sides as needed. Add sugar, vanilla extract, and orange zest; beat until combined. Add eggs and yolks one at a time, beating well after each addition. Stir in the orange juice gently, then fold in the flour carefully. Pour this filling over the cooled crust and smooth the top with a silicone spatula.
Bake the Cheesecake: Place the springform pan inside a larger, deep pan. Pour about 2 inches of hot water into the larger pan to create a water bath, which helps prevent cracking. Carefully place in the oven and bake for 1 hour and 30 minutes. After baking, turn off the oven and let the cheesecake sit inside, undisturbed, for 30 minutes with the oven door shut. The center should remain slightly wiggly.

Cool and Chill: Remove the cheesecake from the oven and run a knife gently around the edges to loosen it from the pan. Transfer to a cooling rack and allow it to cool completely. Once cooled, loosely cover with plastic wrap and refrigerate for at least 6 hours or overnight.
Prepare the Grand Marnier Cranberry Sauce: In a medium saucepan over medium-high heat, combine water, orange juice, dark brown sugar, and granulated sugar, bringing the mixture to a boil. Add orange zest and cranberries, return to a boil, then reduce heat to a simmer. Cook for about 10 minutes, stirring occasionally, until the cranberries have softened and the sauce has thickened slightly. Remove from heat and stir in vanilla extract and Grand Marnier. Let the sauce cool to room temperature.
Serve: Spoon the cooled cranberry sauce over cheesecake slices just before serving. Store leftovers covered in the refrigerator for up to 5 days or freeze the cheesecake for up to 2 months. Thaw in the fridge overnight before serving.

Notes

Wrap the springform pan with multiple layers of heavy-duty tinfoil to prevent water from seeping in during the water bath bake.
Use room temperature ingredients, especially eggs and cheeses, for a smooth batter and even baking.
This cheesecake benefits from chilling overnight to develop flavors and texture.

The cranberry sauce adds a fresh, tangy contrast but can be omitted if preferred.
Freezing the cheesecake requires at least overnight thawing before serving for best texture.

Prep Time: 25 minutes

Cook Time: 1 hour 30 minutes
Category: Dessert
Method: Baking

Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of cheesecake with sauce)
Calories: 430

Sugar: 30g
Sodium: 210mg
Fat: 27g

Saturated Fat: 16g
Unsaturated Fat: 9g
Trans Fat: 0.5g

Carbohydrates: 34g
Fiber: 2g
Protein: 7g

Cholesterol: 145mg

Keywords: orange ricotta cheesecake, ricotta cheesecake, orange cheesecake, baked cheesecake, cranberry sauce, Grand Marnier sauce