Recipe courtesy of Chef Vola's Restaurant
Ricotta Cheesecake
6 hr 15 min
15 min
8 to 10 servings
6 hr 15 min
15 min
8 to 10 servings


  • Butter, for greasing
  • All-purpose flour, for dusting
  • 1 1/2 cups granulated sugar 
  • 12 large eggs 
  • 3 pounds ricotta cheese 
  • 1/4 cup orange liqueur 
  • 1 orange, zested
  • Ground cinnamon, for dusting
  • 2 cans mandarin oranges, drained 


Special equipment: a 9-inch springform pan

Preheat the oven to 325 degrees F. Grease the inside of a 9-inch springform pan with butter then lightly dust with flour. Wrap the bottom of the pan with foil to seal the edges.

In a stand mixer fitted with the whisk attachment, beat the sugar and eggs together until light and fluffy. Add the ricotta, orange liqueur and orange zest and mix together. Transfer the batter to the prepared pan and place the pan in a large roasting pan. Dust the top of the cheesecake with cinnamon. Place the pan next to the oven and fill the roasting pan with enough hot water to come halfway up the sides of the springform pan. Bake until golden and a toothpick inserted in the middle of the cheesecake comes out clean, about 2 hours.

Cool the cake to room temperature and then transfer to the refrigerator to cool for at least 4 hours, or up to overnight.

Top the cake with the mandarin oranges, then slice and serve.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.


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