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.
Ingredients
Scale
Graham Cracker Crust
- 2 cups graham cracker crumbs
- 1/3 cup sugar
- 7 tablespoons butter, melted
Orange Ricotta Cheesecake Filling
- 4 blocks (32 ounces total) full-fat cream cheese, softened to room temperature
- 1 cup whole milk ricotta cheese, at room temperature
- 1 and 1/3 cups granulated sugar
- 2 teaspoons pure vanilla extract
- 2 teaspoons finely grated orange zest
- 5 large eggs plus 3 egg yolks, at room temperature
- 1/2 cup orange juice
- 2 teaspoons all-purpose flour
Grand Marnier Cranberry Sauce
- 1/2 cup water
- 1/2 cup orange juice
- 1/2 cup dark brown sugar, packed
- 1/3 cup granulated sugar
- 1 teaspoon finely grated orange zest
- 12 ounces cranberries, fresh or frozen
- 2 teaspoons vanilla extract
- 2 tablespoons Grand Marnier
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
