orange ricotta cheesecake: where orange marmalade goes to heaven
Sunday, March 1, 2009 at 08:39PM 
When I stumbled across a recipe for orange ricotta cheesecake that called for orange marmalade, I suddenly remembered that I had a jar in the fridge. I had no idea why I had it. I don't even like orange marmalade.
But there was this Costco-size jar on the top shelf holding court over the canned foie gras, tomato bruschetta, and chili-garlic sauce. The octagonal glass vessel boasting a crisp, white label with black cursive writing was clearly an interloper in my refrigerator otherwise organized by logic and taste. But the idea that I could transform it into a delicious cake gave me a shiver of satisfaction.
I grabbed the over-sized jar and scooped out 1/3 cup of the thick, orange jam; blended it with the ricotta, eggs, and sugar in a Cuisinart; added the rum, flour, and zest; and then baked it in a springform pan.
The cake turned out to be so tasty that I ate it four nights in a row. I marvel at how the jar of marmalade, once an uninvited ingredient, has become a welcomed, even essential, addition to my kitchen.
Orange Ricotta Cheesecake with Berries
Serves 6- 8
Adapted from "Cooking One on One," by John Ash,
2-1/2 pounds whole milk ricotta
5 whole eggs
1/2 sugar
1/3 cup orange marmalade
1/4 cup dark rum
1/3 cup cake flour or all-purpose flour
2 tablespoons finely grated orange zest1 pint fresh mixed berries
2 tablespoons sugar
1/4 cup fresh orange juicePreheat the oven to 325 degrees. Lightly butter and flour an 8-inch springform pan. Combine the ricotta, eggs, sugar, and marmalade in a food processor, and process until the mixture is smooth. Add the rum, flour, and zest, and process again in short bursts until smooth.
Pour the mixture into the pan and bake for one hour. The center will still be soft at this point. Turn the oven off and leave the cake in the oven with the door very slightly ajar for about 20 minutes. Remove the cake from the oven and let it cool completely. Refrigerate the cake for at least two hours before serving.
Remove the cake from the refrigerator and let it return to room temperature. Meanwhile, wash and slice the berries. Toss them gently with the sugar and orange juice and set aside.
To serve, remove the sides from the pan and slice the cake. Serve each piece with some berries on top or on the side.
Reader Comments (21)
Angela,
This is heaven to me :)
And the berries on top were great, too! I think they asked for chopped berries, orange juice and a little sugar, and I added just a teaspoon of very high-quality balsamic vinegar. That balsamic added a "what the heck makes the berries so good?" something-something.
I like the inhabitants of your refrigerator...and I really like this ricotta cheese cake!
Honest to good Angela, I think I am in heaven...SCRUMPTIOUS!!!
--Marc
Maryann: You said it -- it's pretty much heaven on a plate, and it's semi-sweet, which I love next to the sweetness of the berries.
Paul: Thanks for remembering that splash of balsamic! I forgot you sneaked that in there. xo :)
Thanks, Joan! Let me know what you think if you try it. It's super easy to make.
Thanks, Marc! It is so scrumptious that I not only had it four nights in a row but I had seconds!
Angela, this is DIVINE! I love cheesecake with ricotta. This I can eat, because if you give me the regular cheesecake, I will have a hard time to eat it. Thanks for sharing the recipe.
Cheers,
Elra
Thanks, Elra! I actually like this better than regular cheesecake because the cake part is not as sweet. It's almost more like a cheese course with sweet berries on top.
Grogeous, simple flavours and a fruity sauce to make this dessert dreamy.
Hey Ang: cheesecake sounds amazing and the new look is terrific!
Orange marmalade is one of those substances I hardly ever use as the makers intended but which does very nice things as an ingredient. used it to make some citrus butter for pancakes this weekend and Tim used it to make his kick-ass ginger-citrus crawfish sauce a few weeks back.
Thanks, Peter. The fruity sauce is really what makes this dessert outstanding as it balances out the savory ricotta flavor in the cake.
Thanks, Carrie! Glad you like the new look. That's funny about marmalade -- it's so good as an ingredient but a bit cloying on its own. Citrus butter pancakes sound out of this world as does the ginger citrus crawfish. YUM.
Just discovered your blog and am loving the food porn shots! I made some candied orange peel today (was stuck at home due to the East Coast snow) and I might have to use some in that cheesecake recipe.
Wow, this looks delicious!!
www.feastsandfotos.wordpress.com
Shtetl Fabulous: I love the idea of adding candied orange peel! Let me know how it turns out if you get a chance.
Feasts and Fotos: Thanks!
Now that looks tasty!!!
Thanks, Bro! Hope all is going well with you!
Great looking cheesecake! I like both the sound of using ricotta to make a cheesecake and using marmalade with it.
wow. with this recipe and the one above (salad) you are bringing a big smile to my face. this winter is beginning to kill me slowly and it's meals like this that make me yearn for the warmer weather. BRING ON THE SPRING!
ahk! how did i miss this post?! beauty-ful!!
cheers,
*heather*
I made this cheesecake, and it is delicious. Thanks for a great recipe.
Candi -- I'm thrilled that it turned out so great. Thanks for linking to my blog!