Blood Orange Cheesecake
 
Serves 8 to 10
Ricotta cheese makes this lighter and less rich than a standard cheesecake.
 
 
2 cups fresh ricotta cheese
 
6 or 7 graham crackers, crushed into crumbs (3/4 cup)
 
3/4 cup sugar
 
4 tablespoons unsalted butter, melted
 
3 tablespoons freshly squeezed lemon juice
 
1 envelope unflavored gelatin
 
4 large egg yolks
 
1/2 cup plus 2 tablespoons milk
 
Pinch of salt
 
Grated zest of 1/2 orange
 
1 teaspoon pure vanilla extract
 
4 ounces cream cheese, room temperature
 
1/2 cup heavy cream, whipped
 
1
 
 
  1.   Place ricotta in a sieve lined with cheesecloth, place in refrigerator, and let the ricotta drain for several hours or overnight.
 
  2.   Preheat the oven to 350°. Fit a parchment circle into the bottom of a 7-inch springform pan. Make crust: Combine graham-cracker crumbs and 2 tablespoons 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.
 
  3.   Place lemon juice in a small bowl, and sprinkle gelatin over the surface. Set aside for 10 minutes to soften.
 
  4.   In a small, heavy saucepan, beat egg yolks until smooth. Whisk in milk. Gradually whisk in remaining 1/2 cup plus 2 tablespoons 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.
 
  5.   Stir in softened gelatin, orange zest, and vanilla, mixing until gelatin is completely dissolved. Set custard aside.
 
  6.   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.
 
  7.   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.
 
  8.   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.
 
     
 
     
 
    Photograph by: William Abranowicz