Blood Orange Cheesecake

Ricotta cheese makes this lighter and less rich than a standard cheesecake.

2 cups fresh ricotta cheese
¾ cup graham crackers (about 6-7), crushed into crumbs
¾ cup raw sugar
4 Tbsp. unsalted butter, melted
3 Tbsp. lemon juice, freshly squeezed
1 env. unflavoured gelatin
4 large egg yolks
½ cup + 2 Tbsp. milk
1 pinch sea salt
½ orange, freshly zested
1 tsp. pure vanilla extract
4 oz cream cheese, room temperature
½ cup heavy cream, whipped
1 recipe Candied Blood Orange Slices
1 recipe Blood Orange Glaze

Place ricotta in a sieve lined with cheesecloth, place in refrigerator, and let the ricotta drain for several hours or overnight.

Preheat the oven to 350°F (180°C). Fit a parchment circle into the bottom of a 7” spring form pan.

Make crust: Combine graham-cracker crumbs and 2 Tbsp. raw sugar in a small bowl. Stir in melted butter with a fork until crumbs are moistened. Press into bottom of pan, and bake for 10 minutes.

Place lemon juice, freshly squeezed in a small bowl, and sprinkle gelatin over the surface. Set aside for 10 minutes to soften.

In a small, heavy saucepan, beat egg yolks until smooth. Whisk in milk. Gradually whisk in remaining ½ cup + 2 Tbsp. raw sugar. Add salt. Cook over low heat, stirring constantly, until mixture coats the back of a spoon, about 7 minutes. Do not allow to boil. Transfer to a bowl, and stir.

Stir in softened gelatin, orange zest, and vanilla, mixing until gelatin is completely dissolved. Set custard aside.

Place drained ricotta in the bowl of a food processor and process until smooth. Add cream cheese and process again until smooth. With machine running, add warm custard and process just long enough to combine. Transfer to a bowl and fold in whipped cream. Pour mixture into the prepared pan, cover, and chill overnight.

Place a candied orange slice in center of cake. Pour glaze over top, tipping cake pan to cover completely. Chill for 1 hour, or until glaze is set.

To unmold, wrap a hot towel around sides of pan to help release cake, and run a thin knife around the inside of the pan. Carefully remove outside of pan. Slide onto a serving plate, and chill until ready to serve.

Makes 10 servings.