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home > recipes > dessert > blood orange cheesecake
Serves 8 to 10 Ricotta cheese makes this lighter and less rich than a standard cheesecake. 2 cups fresh ricotta cheese 6 or 7 graham crackers, crushed into crumbs (3/4 cup) 3/4 cup sugar 4 tablespoons unsalted butter, melted 3 tablespoons freshly squeezed lemon juice 1 envelope unflavored gelatin 4 large egg yolks 1/2 cup plus 2 tablespoons milk Pinch of salt Grated zest of 1/2 orange 1 teaspoon pure vanilla extract 4 ounces cream cheese, room temperature 1/2 cup heavy cream, whipped 1 Candied Blood Orange Slice Blood Orange Glaze (Recipe Below) Place ricotta in a sieve lined with cheesecloth, place in refrigerator, and let the ricotta drain for several hours or overnight. Preheat the oven to 350°. Fit a parchment circle into the bottom of a 7-inch springform pan. Make crust: Combine graham-cracker crumbs and 2 tablespoons sugar in a small bowl. Stir in melted butter with a fork until crumbs are moistened. Press into bottom of pan, and bake for 10 minutes. Place lemon juice in a small bowl, and sprinkle gelatin over the surface. Set aside for 10 minutes to soften. In a small, heavy saucepan, beat egg yolks until smooth. Whisk in milk. Gradually whisk in remaining 1/2 cup plus 2 tablespoons sugar. Add salt. Cook over low heat, stirring constantly, until mixture coats the back of a spoon, about 7 minutes. Do not allow to boil. Transfer to a bowl, and stir. Stir in softened gelatin, orange zest, and vanilla, mixing until gelatin is completely dissolved. Set custard aside. Place drained ricotta in the bowl of a food processor, and process until smooth. Add cream cheese, and process again until smooth. With machine running, add warm custard, and process just long enough to combine. Transfer to a bowl, and fold in whipped cream. Pour mixture into the prepared pan, cover, and chill overnight. Place a candied orange slice in center of cake. Pour glaze over top, tipping cake pan to cover completely. Chill for 1 hour, or until glaze is set. To unmold, wrap a hot towel around sides of pan to help release cake, and run a thin knife around the inside of the pan. Carefully remove outside of pan. Slide onto a serving plate, and chill until ready to serve. Blood Orange Glaze Makes enough for one 7-inch cake 3/4 teaspoon unflavored gelatin 7 tablespoons freshly squeezed blood-orange juice, strained (1 to 2 oranges) 2 tablespoons sugar 1/4 teaspoon cornstarch In a small bowl, sprinkle gelatin over 2 tablespoons of the juice; let stand until soft, about 10 minutes. In a small saucepan, bring sugar and 4 tablespoons juice to a boil. Combine remaining tablespoon juice and cornstarch in a small bowl. Stir until dissolved; whisk into boiling orange juice. Remove from heat. Stir in softened gelatin. Cool to lukewarm, and pour over cake.

Blood Orange Cheesecake


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keyword: blood
keyword: orange
keyword: cheesecake
recipes for dessert
recipes by rcoen
Email Address:
(posted September 10, 2007)

Serves 8 to 10
Ricotta cheese makes this lighter and less rich than a standard cheesecake.

2 cups fresh
ricotta
cheese
6 or 7 graham crackers, crushed into crumbs (3/4 cup)
3/4 cup
sugar
4 tablespoons
unsalted
butter, melted
3 tablespoons freshly squeezed
lemon juice
1 envelope unflavored
gelatin
4 large
egg yolks
1/2 cup plus 2 tablespoons
milk
Pinch of salt
Grated
zest of 1/2 orange
1 teaspoon pure
vanilla extract
4 ounces
cream cheese, room temperature
1/2 cup
heavy cream, whipped
1 Candied
Blood Orange Slice
Blood Orange Glaze (Recipe Below)

Place ricotta in a
sieve lined with cheesecloth, place in refrigerator, and let the ricotta drain for several hours or overnight.

Preheat the oven to 350°. Fit a parchment circle into the bottom of a 7-inch
springform
pan. Make crust: Combine graham-cracker crumbs and 2 tablespoons sugar in a small bowl. Stir in melted butter with a fork until crumbs are moistened. Press into bottom of pan, and bake for 10 minutes.

Place
lemon juice in a small bowl, and sprinkle gelatin over the surface. Set aside for 10 minutes to soften.

In a small,
heavy saucepan, beat egg yolks until smooth. Whisk in milk. Gradually whisk in remaining 1/2 cup plus 2 tablespoons sugar. Add salt. Cook over low heat, stirring constantly, until mixture coats the back of a spoon, about 7 minutes. Do not allow to boil. Transfer to a bowl, and stir.

Stir in softened
gelatin, orange zest, and vanilla, mixing until gelatin is completely dissolved. Set custard aside.

Place drained ricotta in the bowl of a
food processor, and process until smooth. Add
cream cheese, and process again until smooth. With machine running, add warm custard, and process just long enough to combine. Transfer to a bowl, and fold in whipped cream. Pour mixture into the prepared pan, cover, and chill overnight.

Place a candied
orange slice in center of cake. Pour glaze over top, tipping cake pan to cover completely. Chill for 1 hour, or until glaze is set.

To
unmold, wrap a hot towel around sides of pan to help release cake, and run a
thin knife around the inside of the pan. Carefully remove outside of pan. Slide onto a serving plate, and chill until ready to serve.

Blood Orange Glaze
Makes enough for one 7-inch
cake

3/4 teaspoon unflavored
gelatin
7 tablespoons freshly squeezed
blood-orange juice, strained (1 to 2 oranges)
2 tablespoons
sugar
1/4 teaspoon
cornstarch

In a small bowl, sprinkle
gelatin over 2 tablespoons of the juice; let stand until soft, about 10 minutes. In a small saucepan, bring sugar and 4 tablespoons juice to a boil. Combine remaining tablespoon juice and cornstarch in a small bowl. Stir until dissolved; whisk into boiling orange juice. Remove from heat. Stir in softened gelatin. Cool to lukewarm, and pour over cake.


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