Indulge your senses with a slice of our delectable Blood Orange Ricotta Cheesecake, a dessert that perfectly marries creamy richness with the vibrant citrus notes of blood orange. This Italian-inspired treat is not only a feast for the eyes but also a delightful surprise for your taste buds, making it the perfect centerpiece for your next gathering. Imagine the creamy texture melting in your mouth, complemented by the refreshing tang of blood oranges. Ready to impress your friends and family? Dive into this easy-to-follow recipe and discover the secrets to creating a show-stopping cheesecake that will leave everyone craving more!
Prep Time: 30 mins
Cook Time: 60 mins
Total Time: 90 mins
Cuisine: Italian
Serves: 8 servings
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 cups ricotta cheese
- 1 cup cream cheese
- 3/4 cup sugar
- 3 large eggs
- 1/2 cup blood orange juice
- Zest of 1 blood orange
Instructions
- Preheat the oven to 350°F (175°C). Prepare a 9-inch springform pan by lightly greasing the sides and lining the bottom with parchment paper.
- In a medium bowl, mix graham cracker crumbs with melted butter until the mixture resembles wet sand. Press the crumb mixture firmly into the bottom of the prepared springform pan, creating an even base.
- In a large mixing bowl, combine ricotta cheese, cream cheese, and sugar. Beat with an electric mixer until smooth and creamy, ensuring no lumps remain.
- Add eggs one at a time, mixing thoroughly after each addition. Gently fold in blood orange juice and blood orange zest, ensuring even distribution throughout the batter.
- Pour the cheesecake batter over the prepared graham cracker crust, smoothing the top with a spatula to create an even surface.
- Place the springform pan in the preheated oven and bake for 55-60 minutes. The cheesecake should be slightly jiggly in the center but set around the edges.
- Remove from the oven and let the cheesecake cool at room temperature for 1 hour. Then refrigerate for at least 4 hours or overnight to allow it to set completely.
- Before serving, run a knife around the edges of the pan to loosen the cheesecake. Remove the springform ring and transfer to a serving plate.
- Optional: Garnish with fresh blood orange segments or a light dusting of blood orange zest before serving.
Tips
- Choose Fresh Blood Oranges: For the best flavor, use fresh blood oranges. Their vibrant color and unique taste will elevate your cheesecake to a whole new level.
- Room Temperature Ingredients: Make sure your ricotta and cream cheese are at room temperature before mixing. This will help achieve a smoother batter and prevent lumps.
- Don’t Overmix: When adding the eggs, mix just until combined to avoid incorporating too much air, which can lead to cracks in the cheesecake.
- Bake with a Water Bath: For a creamier texture and to prevent cracking, consider baking your cheesecake in a water bath. Simply wrap the outside of your springform pan in aluminum foil and place it in a larger pan filled with hot water.
- Cool Gradually: Let your cheesecake cool in the oven with the door slightly ajar for about an hour after baking. This gradual cooling helps prevent cracks.
- Chill Overnight: For the best flavor and texture, refrigerate your cheesecake overnight. This allows the flavors to meld beautifully and ensures a firm set.
- Garnish Creatively: Elevate your presentation by garnishing with fresh blood orange segments or a light dusting of blood orange zest just before serving.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 30g
Protein: 15g
Fat: 32g
Saturated Fat: 19g
Cholesterol: 145mg
