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Orange Ricotta Cheesecake
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Orange Ricotta Cheesecake

Orange Ricotta Cheesecake

with Pistachio & Apricot Topping | 8-10 servings

This cheesecake combines the best of both worlds: ricotta from the “light and airy” Italian school and cream cheese from the “dense and creamy” New York camp. Start by making a buttery crust you’ll press into the pan (no rolling!), then pour in a decadent orange-scented filling, bake, and top your show-stopper with colorful pistachio-apricot clusters. It’s the perfect springtime dessert idea for celebrating the season with loved ones.

Tree Nuts

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time1 hour 10 minutes


/ serving 8 people

1 cup

Cream Cheese

(Contains Milk)

12 ounce

Ricotta Cheese

(Contains Milk)

1 unit


¾ cup

Panko Breadcrumbs

(Contains Wheat)

4 tablespoon

Brown Sugar

3 tablespoon


(Contains Wheat)

2 unit


(Contains Eggs)

1 ounce


(Contains Tree Nuts)

2 ounce

Dried Apricots

1 unit

Apricot Jam

Not included in your delivery


10 tablespoon


6 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Calories410 kcal
Fat24 g
Saturated Fat14 g
Carbohydrate45 g
Sugar34 g
Dietary Fiber2 g
Protein7 g
Cholesterol90 mg
Sodium210 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.



Bring cream cheese and ricotta to room temperature. Adjust rack to middle position and preheat oven to 350 degrees. Wash and dry produce. Zest orange until you have 1 tsp; halve orange. Squeeze juice from one half into a small bowl (save other half for another use). Place 6 TBSP butter in a separate small microwave-safe bowl. Microwave until melted, 30-60 seconds.


In a medium bowl, combine panko, melted butter, brown sugar, 2 TBSP white sugar, 2 TBSP flour (you’ll use the rest later), and a pinch of salt until a sandy mixture forms.


Press crust mixture into a thin, even layer in a 9-inch pie plate (it’s ok if some of the crust comes up the sides). Bake on middle rack until beginning to brown, 10-12 minutes. Set aside to cool for at least 10 minutes. Reduce oven temperature to 325 degrees.


While crust cools, place cream cheese and ricotta in a large bowl. Using a wooden spoon or rubber spatula, mix until well combined. TIP: For a smoother cheesecake, use a blender or food processor if you have one. Add ½ cup white sugar; whisk vigorously until well incorporated, 30 seconds. Stir in remaining flour, orange zest, 1 egg (save remaining egg for another use), and a pinch of salt.


Pour filling on top of crust in an even layer. Bake on middle rack until cheesecake is set and edges are golden, 35-45 minutes. TIP: To check if it’s set, give the pan a gentle shake—the center should only give a slight wobble and the edges should be firm. Let cool in pan for at least 1 hour. TIP: Cool on a wire rack if you have one!


Roughly chop pistachios. Add pistachios, apricots, and jam to bowl with reserved orange juice; stir until combined and small clusters form. Top cheesecake with pistachio-apricot clusters and serve. (TIP: Use a sharp knife and wipe between cuts with a wet, hot towel for clean edges.) Store covered in refrigerator for up to 4 days.

Wash hands and surfaces after handling raw eggs. Consuming raw or undercooked eggs may increase your risk of foodborne illness.