A Sicilian Inspired Christmas — Part II: Orange Ricotta Cheesecake
An incredibly easy but ridiculously delicious (and very authentic) Italian cheesecake. Made entirely of ricotta, flavored with orange and vanilla, and served with a decadent chocolate sauce this is sure to become a favorite!
Servings Prep Time
10 10minutes
Cook Time
1-1/2hours or less
Servings Prep Time
10 10minutes
Cook Time
1-1/2hours or less
Ingredients
For the Chocolate Sauce:
Instructions
  1. Preheat oven to 325°
  2. Grease a 9” springform pan with the butter and sprinkle over the almond meal to coat the bottom and sides lightly.
  3. Put the ricotta in a food processor and let the motor run for a minute or two until smooth. Add in everything else except for the cake and puree another minute, until smooth and light.
  4. With the motor running still, add the eggs one at a time fairly quickly. Scrape the bowl and pulse a few more times to make sure it’s all combined.
  5. Pour into the prepared springform and bake for 1 hour 15 minutes – 1 hour 30 minutes, until the cake is mostly set, but shows a slight wobble in the center.
  6. Shut the oven off and open the door. Let it cool until the oven wrack is cool enough to touch with bare hands, then pull it out and let it cool until the cake is room temperature. Let it rest on the counter before stashing it in the fridge. It will sink a bit after cooling—don’t worry.
  7. To make the chocolate sauce, bring the sugar, corn syrup, and water to a boil in a medium saucepan. Let it boil for a minute or two, until the sugar dissolves. Shut off the heat and add in the chocolate. Let it stand for 2 minutes, then whisk until the chocolate melts into a smooth sauce. Set aside to cool a little.
  8. Remove the cake from the fridge for at least 20 minutes prior to serving with some chocolate sauce drizzled over top (and extra served alongside doesn’t hurt either).
Recipe Notes
  • The chocolate sauce can be made in advance but it will solidify as it cools. Reheat it in the microwave for 15 seconds, then beat it for 1 minute, letting the chocolate that didn’t melt in the microwave do so in the residual heat of the sauce. Do this once more if needed.

 

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