Orange and almond ricotta cheesecake
Prep Time
30 mins
Cook Time
1 min
Total Time
31 mins
 
Hints of orange, ginger and toasted almonds await you in each bite of this creamy but not too heavy cheesecake. Gluten-free ginger snap cookies are used for the graham-cracker style crust.
Course: Dessert
Cuisine: Italian
Servings: 8 people
Author: Michelle Barsness
Ingredients
To line the cake pan
  • 1 1/2 tbsp soft butter
  • 1/3 cup gluten free bread crumbs
Crust
  • 1 cup gluten-free ginger snap cookie crumbs use food processor to pulse cookies to crumbs
  • 1/2 cup ground almonds use food processor to pulse almonds
  • 1/4 cup butter melted
Cake batter
  • 3 large eggs
  • 1 egg yolk
  • 1 cup sugar
  • 16 ounces whole-milk ricotta drained
  • 1 pinch salt
  • 1 tbsp orange zest finely grated
  • 1 cup heavy cream
  • 1 cup sliced almonds lightly toasted
Instructions
To line the pan
  1. Place your oven rack in the lower to mid-range area of the oven (not at the bottom). Pre-heat the oven to 350 F. Butter the inside of the springform pan and coat it with the bread crumbs.
Crust
  1. In a large bowl combine the cookie crumbs and ground almonds. Add the melted butter and mix gently until incorporated. Add the crust mixture to the springform pan and gently press the crumb mixture into the bottom and partway up the sides of the pan. Bake for 8 - 10 minutes. Cool the crust on a rack.
Filling
  1. Pre-heat the oven to 350 F. Add the eggs and egg yolk to the mixing bowl and whisk at a low speed. Gradually add the sugar and whisk at a high speed for 2 to 3 minutes. Lower the speed and add the ricotta in batches. Then whisk for 3 minutes more on a high speed until the mixture is smooth and thick. Scrape the bowl as needed. Add a pinch of salt, orange zest and then add the cream gradually whisking at a high speed for several minutes until the batter is smooth and light. Set the springform pan into a jelly roll baking sheet. Scrape the batter into the prepared crust.
  2. Bake for approximately one hour or until the cake top is golden brown and springs back when pressed. The sides of the cake should be starting to shrink away from the pan. Cool on a wire rack, then remove the springform.
  3. When it is completely cool, top with sliced almonds and dust the cake with confectioners sugar.
Recipe Notes

Special equipment:  Food processor, 9 inch springform cake pan, stand mixer and whisk attachment.

Recipe is courtesy of pineneedlesinmysalad.com
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