Description
This orange ricotta cheesecake is creamy, lightly sweet, and full of citrus flavor. It is an easy crustless cheesecake perfect for spring baking.
Ingredients
- 16 ounces whole milk ricotta cheese drained if watery
- 8 ounces cream cheese softened
- 3/4 cup granulated sugar
- 3 large eggs at room temperature
- 1 tablespoon fresh orange zest
- 2 tablespoons fresh orange juice
- 1 teaspoon vanilla powder
- 1/4 teaspoon fine sea salt
Instructions
- Heat oven to 325°F and grease a 9-inch springform pan, lining the bottom with parchment paper.
- In a large bowl, beat the ricotta and cream cheese until completely smooth with no visible lumps.
- Add sugar and mix until fully combined and creamy, about 1 minute.
- Add eggs one at a time, mixing on low speed just until incorporated after each addition.
- Add orange zest, orange juice, vanilla powder, and salt and mix gently until smooth.
- Pour the batter into the prepared pan and smooth the top evenly.
- Bake for 45 to 50 minutes until the edges are set and the center jiggles slightly when gently shaken.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 30 minutes.
- Remove from the oven and cool completely at room temperature, then refrigerate for at least 4 hours before slicing.
Notes
- For the smoothest texture, bring all dairy ingredients to room temperature before mixing.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American