- 10
Ingredients
- Crust:
- 10 SERVINGS
- The day before baking the cheesecake, drain the ricotta in the fridge. Once the cheesecake is baked, it needs to chill one day to firm up.
- 1 3/4 cups graham cracker crumbs (finely ground in processor; from about 15 whole graham crackers)
- 1/4 cup (packed) dark brown sugar
- 1 tablespoon all purpose flour
- 1/2 teaspoon coarse kosher salt
- 1/4 cup (1/2 stick) unsalted butter, melted
- 2 tablespoons water
- Filling:
- 1 1/2 cups organic fresh whole-milk ricotta cheese (about 12 ounces)
- 3 8-ounce packages cream cheese, room temperature
- 1/2 vanilla bean, split lengthwise
- 1 cup sugar
- 1 tablespoon finely grated orange peel
- 2 teaspoons vanilla extract
- 1/4 teaspoon coarse kosher salt
- 4 large eggs
- Caramel-Orange Sauce
- Special equipment:
- 9 -inch-diameter springform pan with 2 1/2-inch-high sides
- Cheesecloth
Preparation
Step 1
For crust:
Position rack in center of oven; preheat to 350F.
Blend graham cracker crumbs, brown sugar, flour, and coarse salt in processor.
Add melted butter and 2 tablespoons water; process until crumbs are evenly moistened.
Transfer crumb mixture to 9-inch springform pan with 2 1/2-inch-high sides; press mixture firmly onto bottom and 1 3/4 inches up sides of pan.
Bake crust until set, about 15 minutes. Cool crust in pan.
DO AHEAD: Can be made 1 day ahead. Cover; store at room temperature.
For filling:
Line sieve with 3 layers of cheesecloth; set over medium bowl.
Place ricotta cheese in prepared sieve; wrap cheesecloth around ricotta and squeeze gently to remove excess liquid.
Cover and chill overnight (additional liquid will drain from ricotta).
Preheat oven to 325F.
Wrap 3 layers of foil around outside of springform pan with crust, covering completely.
Using electric mixer, beat cream cheese in large bowl until smooth. Add drained ricotta cheese and beat until blended.
Scrape in seeds from vanilla bean; beat until well blended (reserve bean for another use).
Add sugar, orange peel, vanilla extract, and coarse salt; beat until smooth.
Add eggs 1 at a time, beating until blended after each addition. Transfer filling to baked crust in pan. Place springform pan with cake in large roasting pan.
Add enough hot water to roasting pan to come halfway up sides of springform pan.
Bake until cheesecake is set around edges and center no longer moves when pan is gently shaken, about 1 hour 30 minutes.
Transfer cheesecake to rack and cool in pan 1 hour.
Chill cheesecake uncovered overnight.
Using small knife, cut around cake sides to loosen. Remove pan sides.
Transfer cake to platter. Cut cake into wedges and serve with Caramel-Orange Sauce .
Caramel-Orange Sauce
Yield: Makes about 3 cups
5 navel oranges (preferably Cara Cara), divided
1 1/2 cups sugar, divided
1/4 cup water
2 tablespoons (1/4 stick) unsalted butter
1/8 teaspoon coarse kosher salt
Very thinly slice 1 orange into rounds (about 1/16 to 1/8 inch thick). Remove any seeds. Place slices in medium bowl and add 1/2 cup sugar; let stand at room temperature 1 hour.
Combine 1 cup sugar and 1/4 cup water in heavy large saucepan. Stir over medium heat until sugar dissolves.
Increase heat; boil without stirring until syrup is deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 10 minutes. Remove from heat.
Carefully add orange-sugar mixture to caramel (mixture will bubble up).
Return pan to medium heat; simmer until orange slices are tender, stirring occasionally, 12 to 15 minutes. Cool 10 minutes.
Transfer orange mixture to processor; add butter and coarse salt and process until orange slices are very finely chopped.
Pour mixture through fine strainer set over bowl, pressing on solids to release as much liquid as possible (sauce will be thick). Cool.
DO AHEAD: Can be made 2 days ahead. Cover and chill. Rewarm before using.
Using sharp knife, cut off peel and white pith from 4 oranges. Working over bowl to catch juices and using small sharp knife, cut between membranes to release segments into bowl.
Mix orange segments and juices from bowl into warm sauce.