Double Orange Cheesecake
- Ready In:
- 1hr 55mins
- Ingredients:
- 13
- Serves:
-
10-12
ingredients
-
Crust
- 1 1⁄2 cups graham cracker crumbs
- 1⁄4 cup unsalted butter, melted
-
Filling
- 1 lb ricotta cheese, drained
- 1 (8 ounce) package cream cheese, softened
- 1 cup sugar
- 4 egg yolks
- 1⁄4 cup all-purpose flour
- 1⁄2 teaspoon salt
- 1⁄2 cup whipping cream
- 1 teaspoon orange zest
- 4 ounces orange liqueur
- 4 egg whites
-
Decoration
- sweetened whipping cream
directions
- Preheat oven to 350°; grease a 9 inch springform pan with 3 inch sides.
- Crust: in a bowl, mix graham cracker crumbs and butter; press into the bottom of pan and freeze.
- Filling: in a big mixer bowl, beat ricotta, cream cheese, and sugar on med-high speed for 3 minutes.
- Add egg yolks, one at a time, beating after each addition.
- Mix in flour, salt, cream, zest, and liqueur.
- In a clean bowl, whip egg whites until firm.
- With a rubber spatula, fold egg whites into batter.
- Pour over frozen crust.
- Bake for 45-55 minutes or until the top is light brown and the center has a slight jiggle to it.
- Cool on a rack for 2 hours.
- Cover with plastic wrap and refrigerate for at least 6 hours before decorating and serving.
- Ice top of cake with sweetened whipped cream or pipe a ribbon around border, if desired.
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