There are two things that really inspire me: brand new gadgets and eye-catching produce. And this recipe was inspired by both. One of my favorite Christmas gifts this year was a springform pan which meant one thing–cheesecake was in my near future. Convinced on that half, I was determined to try something different. I wasn’t trying to make a classic. And thats when these bold-colored citrus fruits were placed in my path. I had never cut into a blood orange but the name alone was convincing enough. I also tried using ricotta for the filling. It was a unique touch as well–I loved the lighter texture. Try this!
8 graham crackers
3 tbs sugar
6 tablespoons butter, melted
16 0z whole milk ricotta
1 1/4 cups sugar
1/4 cup blood orange juice
1 tablespoon orange zest
1 teaspoon vanilla extract
4 large eggs, room temp
Preheat oven to 375 degrees.
Place the graham crackers into a food processor and grind until smooth. Pulse in sugar and pour in melted butter until well incorporated. Press into the bottom of a 9 in springform pan that has been wrapped in two layers of heavy duty foil. Bake for 12 minutes. After you remove the crust, lower heat to 350 degrees.
In a large bowl, use a hand mixer to beat cream cheese and ricotta together. Incorporate sugar, juice, zest and vanilla extract. Add one egg at a time and mix well. Pour onto prepared crust and place in a larger roasting pan. Pour in very hot water about 1/4 inch up the sides of the springform pan. Bake for 1 hour and 5 minutes.
Remove and place on a rack. Let cool for one hour. Refrigerate for 8 hours or overnight. Enjoy once fully chilled. Yummm
Please admire the beautiful pan… : )
And thank you Camille, for the inspiration to finally try making cheesecake!