Double Orange Cheesecake

Posted by request

• Ready In: 1 hr 55 mins
• 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

1. Preheat oven to 350°; grease a 9 inch springform pan with 3 inch sides.
2. Crust: in a bowl, mix graham cracker crumbs and butter; press into the bottom of pan and freeze.
3. Filling: in a big mixer bowl, beat ricotta, cream cheese, and sugar on med-high speed for 3 minutes.
4. Add egg yolks, one at a time, beating after each addition.
5. Mix in flour, salt, cream, zest, and liqueur.
6. In a clean bowl, whip egg whites until firm.
7. With a rubber spatula, fold egg whites into batter.
8. Pour over frozen crust.
9. Bake for 45-55 minutes or until the top is light brown and the center has a slight jiggle to it.
10. Cool on a rack for 2 hours.
11. Cover with plastic wrap and refrigerate for at least 6 hours before decorating and serving.
12. Ice top of cake with sweetened whipped cream or pipe a ribbon around border, if desired.