Ricotta Cheesecake

Name: Ricotta Cheesecake
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT6H15M0.000S
Yield: 8 to 10 servings
Ingredients: 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

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Level: Easy

Total: 6 hr 15 min (includes chilling time)
Active: 15 min

Yield: 8 to 10 servings

Level: Easy

Total: 6 hr 15 min (includes chilling time)
Active: 15 min

Yield: 8 to 10 servings

Ingredients

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

Directions

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.

Recipe courtesy of Chef Vola's Restaurant, Atlantic City, NJ