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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 cup
Cream Cheese
(Contains: Milk)
12 ounce
Ricotta Cheese
(Contains: Milk)
1 unit
Orange
¾ cup
Panko Breadcrumbs
(Contains: Wheat)
4 tablespoon
Brown Sugar
3 tablespoon
Flour
(Contains: Wheat)
2 unit
Eggs
(Contains: Eggs)
1 ounce
Pistachios
(Contains: Tree Nuts)
2 ounce
Dried Apricots
1 unit
Apricot Jam
Not included in your delivery
Salt
10 tablespoon
Sugar
6 tablespoon
Butter
(Contains: Milk)
Nutrition Values
Instructions
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.