Categories: Cheesecake, Dessert
Ingredients
- Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup unsalted butter, melted
- Filling:
- 1 lb ricotta cheese, drained
- 1 (8 ounce) package cream cheese, softened
- 1 cup sugar
- 4 egg yolks
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup whipping cream
- 1 teaspoon orange zest
- 4 ounces orange liqueur
- 4 egg whites
- Decoration:
- sweetened whipping cream
Directions
-
Preheat oven to 350°; grease a 9 inch springform pan with 3 inch sides.
-
Crust: in a bowl, mix graham cracker crumbs and butter; press into the bottom of pan and freeze.
-
Filling: in a big mixer bowl, beat ricotta, cream cheese, and sugar on med-high speed for 3 minutes.
-
Add egg yolks, one at a time, beating after each addition.
-
Mix in flour, salt, cream, zest, and liqueur.
-
In a clean bowl, whip egg whites until firm.
-
With a rubber spatula, fold egg whites into batter.
-
Pour over frozen crust.
-
Bake for 45-55 minutes or until the top is light brown and the center has a slight jiggle to it.
-
Cool on a rack for 2 hours.
-
Cover with plastic wrap and refrigerate for at least 6 hours before decorating and serving.
-
Ice top of cake with sweetened whipped cream or pipe a ribbon around border, if desired.