About Me

I'm happiest when the food I make becomes a backdrop to a lively conversation. When I'm not cooking, I'm traveling or dreaming about travel. Come sit with me, and enjoy! Read more here.

Sign up for the Love
Enter your Email


Preview | Powered by FeedBlitz
Search the Love
Follow the Love
Past Loves
Title Test
This area does not yet contain any content.
« brodetto: classic, romagna fish stew provides a welcomed distraction | Main | fennel: the lively shoot meets its match with tomato, lime, and apricot »
Sunday
Mar012009

orange ricotta cheesecake: where orange marmalade goes to heaven

IMG_5318

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 zest

1 pint fresh mixed berries
2 tablespoons sugar
1/4 cup fresh orange juice

Preheat 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.

IMG_5324

Reader Comments (21)

Angela,
This is heaven to me :)

March 1, 2009 | Unregistered CommenterMaryann

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.

March 1, 2009 | Unregistered CommenterPaul Ward

I like the inhabitants of your refrigerator...and I really like this ricotta cheese cake!

March 1, 2009 | Unregistered CommenterJoan Nova

Honest to good Angela, I think I am in heaven...SCRUMPTIOUS!!!

--Marc

March 1, 2009 | Unregistered CommenterMarc Winitz

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.

March 1, 2009 | Unregistered CommenterAngela

Thanks, Marc! It is so scrumptious that I not only had it four nights in a row but I had seconds!

March 1, 2009 | Unregistered CommenterAngela

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

March 1, 2009 | Unregistered CommenterElra

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.

March 1, 2009 | Unregistered CommenterAngela

Grogeous, simple flavours and a fruity sauce to make this dessert dreamy.

March 2, 2009 | Unregistered CommenterPeter M

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.

March 2, 2009 | Unregistered CommenterM. C. Allan

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.

March 2, 2009 | Unregistered CommenterAngela

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.

March 2, 2009 | Unregistered CommenterShtetl Fabulous

Wow, this looks delicious!!
www.feastsandfotos.wordpress.com

March 3, 2009 | Unregistered CommenterSusan

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!

March 6, 2009 | Registered CommenterAngela

Now that looks tasty!!!

March 7, 2009 | Unregistered CommenterNeil Potter

Thanks, Bro! Hope all is going well with you!

March 8, 2009 | Registered CommenterAngela

Great looking cheesecake! I like both the sound of using ricotta to make a cheesecake and using marmalade with it.

March 15, 2009 | Unregistered CommenterKevin

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!

March 15, 2009 | Unregistered Commenterwe are never full

ahk! how did i miss this post?! beauty-ful!!

cheers,

*heather*

March 25, 2009 | Unregistered Commenterheather

I made this cheesecake, and it is delicious. Thanks for a great recipe.

May 1, 2009 | Unregistered CommenterCandi

Candi -- I'm thrilled that it turned out so great. Thanks for linking to my blog!

May 3, 2009 | Registered CommenterAngela

PostPost a New Comment

Enter your information below to add a new comment.

My response is on my own website »
Author Email (optional):
Author URL (optional):
Post:
 
Some HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <code> <em> <i> <strike> <strong>