Orange or Clementine Ricotta Cheesecake Recipe
Imagine biting into a velvety-smooth dessert that’s bursting with fresh citrus flavor, luscious creaminess, and a buttery graham cracker crust: that’s exactly what you get with Orange or Clementine Ricotta Cheesecake. This Italian-inspired treat is a dream come true for cheesecake lovers who crave something a little lighter, brighter, and irresistibly elegant. Whether you enjoy it at a special gathering or sneak a slice for a late-night treat, this cheesecake brings together simple ingredients and sunshiney flavor in every swoon-worthy bite.
Ingredients You’ll Need
The magic of Orange or Clementine Ricotta Cheesecake lies in its approachable, everyday ingredients, each playing a role in creating the perfect texture and flavor. From zesty citrus to rich ricotta, every addition serves a delicious purpose.
- Graham cracker crumbs: These handy crumbs give your cheesecake a classic, crunchy foundation that soaks up every bit of citrusy ricotta goodness.
- Granulated sugar: Sweetens both the crust and filling, balancing the tart citrus and layering in classic cheesecake flavor.
- Unsalted butter, melted: Acts as the glue for the crust while lending rich, buttery notes you’ll taste in every bite.
- Whole milk ricotta cheese: The star of the show; this ensures your Orange or Clementine Ricotta Cheesecake turns out creamy, light, and fragrant.
- Large eggs: Provide essential structure and silkiness, creating that trademark custard-like cheesecake texture.
- All-purpose flour: Just a touch to help everything set perfectly — no cracks!
- Vanilla extract: The subtle, warm background note that ties the ricotta and citrus together beautifully.
- Orange or clementine zest: Packs that vivid, sunny citrus aroma right into the creamy cheesecake filling.
- Fresh orange or clementine juice: Adds juiciness and an unmistakable citrus kick — absolutely worth juicing fresh fruit here!
- Salt: Just a pinch elevates all the other flavors, making the cheesecake taste just right.
- Powdered sugar and orange zest curls for garnish (optional): A simple flourish makes each slice look stunning and extra zesty.
How to Make Orange or Clementine Ricotta Cheesecake
Step 1: Prepare the Pan and Oven
First things first: preheat your oven to 325°F. Give a 9-inch springform pan a good coating of nonstick spray or butter. This step will make releasing your Orange or Clementine Ricotta Cheesecake later a total breeze and keeps the crust perfectly intact.
Step 2: Make the Graham Cracker Crust
In a medium bowl, mix the graham cracker crumbs, 1/4 cup sugar, and melted butter until you have a sandy, aromatic mixture. Press this mixture firmly and evenly into the bottom of your prepared pan to form a sturdy base. Pop the pan in the oven and bake for 10 minutes. This sets the crust and brings out that wonderful toasted flavor—don’t skip it!
Step 3: Blend the Ricotta Filling
Now for the creamy heart of the cheesecake: in a large bowl, beat the ricotta with 3/4 cup of sugar until it’s ultra-smooth and dreamy. Add the eggs one at a time, beating after each goes in to keep the mixture smooth. Then gently stir in the flour, vanilla extract, citrus zest, juice, and salt until everything is fully combined. Each ingredient plays a role in making the Orange or Clementine Ricotta Cheesecake so memorable.
Step 4: Assemble and Bake
Pour that irresistible ricotta filling right over the cooled crust and smooth the top with a spatula. Slide the whole pan into the oven and bake for 60–70 minutes. You’ll know it’s ready when the center is just set and the edges turn a gentle golden hue. It might jiggle ever-so-slightly in the center, and that’s perfect.
Step 5: Cool Slowly for Perfect Texture
After baking, turn off the oven, crack the oven door, and leave the cheesecake inside for about an hour. This gradual cooling method keeps your Orange or Clementine Ricotta Cheesecake from developing cracks and gives the filling a creamy, dense consistency.
Step 6: Chill and Garnish
Transfer the cooled cheesecake to the fridge and chill for at least four hours (overnight is even better if you can stand to wait). Just before serving, dust with powdered sugar and tumble a few orange or clementine zest curls on top for a bright, beautiful finish.
How to Serve Orange or Clementine Ricotta Cheesecake
Garnishes
A sprinkle of powdered sugar brings a delicate snowy effect, while twirls of citrus zest add a pop of color and hint at the flavors inside. For an extra-special touch, try a swirl of citrus glaze or a scatter of candied orange peel to really show off your Orange or Clementine Ricotta Cheesecake.
Side Dishes
This cheesecake shines on its own but pairs beautifully with a medley of fresh berries or a few shortbread cookies on the side. If you’re entertaining, consider serving with a pot of espresso or a vibrant cup of Earl Grey tea — the citrus notes will sing alongside the richness of the cake.
Creative Ways to Present
For parties or holiday gatherings, cut the cheesecake into slim wedges and place each on dainty plates with a drizzle of honey and a tiny sprig of mint. Or, go rustic by serving it family-style, garnished with overlapping slices of clementine or orange around the perimeter. However you plate it up, the Orange or Clementine Ricotta Cheesecake always looks and tastes like a celebration.
Make Ahead and Storage
Storing Leftovers
Once you’ve enjoyed your first (or second!) slice, simply cover the remaining cheesecake tightly with plastic wrap or foil and store it in the refrigerator. It’ll keep for up to four days, giving you ample time to sneak a forkful whenever the craving strikes.
Freezing
Orange or Clementine Ricotta Cheesecake actually freezes remarkably well. To freeze, wrap individual slices or the entire cheesecake (without garnish) snugly in a double layer of plastic wrap and foil. It’ll stay fabulous for up to two months—just thaw overnight in the fridge when you want to serve.
Reheating
There’s truly no need to reheat this cheesecake—its creamy texture is best enjoyed chilled! But if you like your cheesecake slightly warmer, let a slice sit at room temperature for 20-30 minutes before serving. The citrus notes become even more aromatic at room temp.
FAQs
Can I make Orange or Clementine Ricotta Cheesecake ahead of time?
Absolutely! In fact, the flavor improves after a rest in the fridge, so it’s the perfect make-ahead dessert for holidays or dinner parties. Chill for at least 4 hours, or overnight for best results.
Is it possible to use part-skim ricotta instead of whole milk?
You can use part-skim ricotta, but keep in mind that the texture will be a touch grainier and less creamy. Whole milk ricotta is definitely preferred for that classic, silky finish.
How do I keep my cheesecake from cracking?
The slow cool-down is your best friend! After baking, let the cheesecake sit in the oven with the door cracked for an hour. This gradual cooling minimizes the risk of unsightly cracks on your Orange or Clementine Ricotta Cheesecake.
Can I use store-bought orange juice?
Fresh juice is always best for pure, vibrant flavor, but if you’re in a pinch, a good quality, not-from-concentrate orange juice will do. Just know that freshly squeezed juice really makes the citrus flavor pop.
What’s the best way to slice this cheesecake cleanly?
Use a sharp knife dipped in hot water and wiped dry before each cut. This simple trick gives you gorgeous, bakery-style slices every single time!
Final Thoughts
If you’re searching for a dessert that will wow your guests, brighten any gathering, or simply treat yourself to something sunny and luscious, look no further than Orange or Clementine Ricotta Cheesecake. With its creamy texture, citrusy aroma, and gorgeously simple preparation, it’s a culinary hug in every slice. Go ahead and give it a try—you might just fall in love with cheesecake all over again!
Print
Orange or Clementine Ricotta Cheesecake Recipe
- Total Time: 1 hour 30 minutes plus chilling
- Yield: 10 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the creamy and citrusy goodness of this Orange or Clementine Ricotta Cheesecake. Made with whole milk ricotta and fresh citrus zest, this Italian-inspired dessert is a delightful treat for any occasion.
Ingredients
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 5 tablespoons unsalted butter, melted
For the filling:
- 1 1/2 pounds whole milk ricotta cheese
- 3/4 cup granulated sugar
- 3 large eggs
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- Zest of 2 oranges or 3 clementines
- 1/4 cup fresh orange or clementine juice
- 1/4 teaspoon salt
- Powdered sugar and orange zest curls for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 325°F and grease a 9-inch springform pan.
- Prepare the crust: Mix graham cracker crumbs, sugar, and melted butter. Press into the pan and bake for 10 minutes.
- Make the filling: Beat ricotta and sugar, add eggs one at a time, then mix in flour, vanilla, zest, juice, and salt.
- Bake: Pour the filling over the crust and bake for 60–70 minutes until set.
- Cool and chill: Let the cheesecake cool in the oven, then refrigerate for at least 4 hours.
- Garnish and serve: Dust with powdered sugar and garnish with zest curls before serving.
Notes
- Use whole milk ricotta for a creamier texture.
- Consider adding a citrus glaze or candied peel for an elegant finish.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 190mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 110mg
