RICOTTA ORANGE ZEST CHEESECAKE
Now this is a showstopper! Definitely a dessert for your special company! Not only is it delicious, it’s beautiful with just a little creativity and some strawberries and blackberries.
- 32 ounce ricotta cheese
- zest from one orange (2 teaspoons)
- 1/3 cup flour
- 1 cup sugar
- 6 eggs
- 1 teaspoon vanilla extract
- 18 graham crackers
- 1 stick butter plus 2 tablespoons
- 2 tablespoons powder sugar for dusting
- Optional for decoration: 6-8 strawberries, sliced thin lengthwise and 10 blackberries
Preheat oven to 350 degrees. Generously grease a 10 inch springform pan with butter.
For graham cracker crust: Crush graham crackers in food processor until consistency of bread crumbs. Place crumbs in large bowl. Melt 1 stick of butter plus 2 tablespoons in the microwave. Pour butter into the graham cracker crumbs and stir well to combine.
Pour crumb mixture into the pregreased springform pan. Firmly press graham crackers into the bottom and along the sides of the spring form pan. Press down hard with the palm of your hands and fingers. Set aside.
Sift together flour and sugar in small mixing bowl. In another medium bowl, stir together ricotta cheese and orange zest. Slowly fold in flour mixture with spatula untill well blended and smooth.
Add eggs, one at a time, continuing to blend with spatula. Stir in vanilla extract.
Pour batter into spring form pan and gently smooth top with spatula. Bake for 60 minutes until cake is firm all the way to top center. Cool completely and refrigerate for 2-3 hours to set. Dust top of cake with powder sugar.
Optional: After cheesecake is cool, place 10 blackberries in the center of the cheesecake. Place sliced strawberries around the blackberries to form a “flower”. Refrigerate cheesecake.