Equipment
Ingredients
Crust
- 200 g graham crackers
- 70 g unsalted butter, melted
- 30 g granulated sugar
- 1 g kosher salt
Ricotta Filling
- 450 g whole milk ricotta cheese, strained if watery
- 450 g cream cheese, room temperature
- 200 g granulated sugar
- 4 eggs, room temperature
- 5 g orange zest, finely grated
- 10 ml orange blossom water
- 5 ml vanilla extract
- 2 g kosher salt
Cranberry Orange Sauce
- 300 g cranberries, fresh or frozen
- 100 g granulated sugar
- 60 ml orange juice, freshly squeezed
- 60 ml water
- 5 g orange zest, finely grated
Nutrition (per serving)
Method
Preheat oven to 160C/320F. Line the bottom of a 9-inch springform pan with parchment paper and tightly wrap the exterior in two layers of heavy-duty aluminum foil to prevent water bath leaks.
In a food processor, pulse the graham crackers until finely crushed. Add the melted butter, 30g sugar, and 1g salt. Process until the mixture resembles wet sand.
Press the crumb mixture firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes, then remove and allow to cool. Keep the oven on at 160C/320F.
Wipe out the food processor bowl. Add the drained ricotta cheese and process for 2 minutes until perfectly smooth. Add the room temperature cream cheese and 200g sugar, pulsing until creamy and well combined.
With the processor running, add the room temperature eggs one at a time. Add the orange zest, orange blossom water, vanilla extract, and salt. Pulse just until combined. Do not overmix, to prevent incorporating excess air.
Pour the filling over the cooled crust. Place the wrapped springform pan into a large roasting pan. Carefully pour boiling water into the roasting pan until it reaches about halfway up the sides of the springform pan.
Carefully transfer to the oven and bake at 160C/320F for 60 to 70 minutes.
Turn the oven off and prop the door open slightly with a wooden spoon. Leave the cheesecake in the oven for 1 hour to cool gradually. Remove from the water bath, peel off the foil, and cool completely at room temperature before refrigerating for at least 6 hours.
While the cheesecake cools, prepare the sauce. In a medium saucepan, combine the cranberries, 100g sugar, orange juice, water, and orange zest. Bring to a boil over medium-high heat.
Reduce heat to medium-low and simmer until the cranberries burst and the mixture thickens into a jam-like consistency, about 10 to 15 minutes. Remove from heat and let cool completely.
Once both components are completely chilled, spoon the cooled cranberry sauce evenly over the top of the cheesecake. Slice with a sharp knife wiped clean between cuts.
Chef's Notes
- Draining the ricotta overnight in a cheesecloth-lined sieve ensures the filling remains dense and creamy rather than weeping excess liquid into the crust.
- Using a food processor to blend the ricotta is essential. It completely breaks down the naturally granular curds, achieving a silkiness that a stand mixer cannot provide.
- Orange blossom water is wonderfully aromatic but potent. Measure carefully so it acts as a subtle floral bridge between the tart cranberries and rich cheese, rather than overwhelming the palate.
Storage
Refrigerator: 5 days — Store loosely covered to prevent condensation
Freezer: 1 month — Freeze without the cranberry topping. Thaw overnight in refrigerator.
