Cheesecake made with a combination of cream cheese and ricotta is creamy and light. David Beer, the pastry chef at my restaurant Nostrana, fashioned this one after a cannoli, adding candied orange and flecks of chocolate. Don’t worry if the cake has a couple of cracks—it will get eaten too quickly for anyone to notice.
Make Ahead Tips
Once baked and completely chilled, the cake can be wrapped in plastic wrap and refrigerated for up to 3 days. Remove the side of the pan and garnish just before serving.
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This cheesecake is absolutely delicious and refreshing but the cooking time is way off. After the requisite 50 or so minutes at 275, the cheesecake was still almost completely liquid. I cooked it for almost another 45 minutes and cranked up the heat to 300. It was still jiggly in the middle but after resting and refrigeration, it stiffened up and was perfect.
I wish I had read previous reviews but for some weird reason they were unaccessible when I downloaded this recipe.First, it was delicious. Second, I had to cook it about 30 minutes longer (and it was still creamy) I used quality store bought ricotta but may drain it a little before making this again. Maybe an hour or two. Next, I served it with a chocolate ganache (very easy-boil some heavy cream, pour it over chopped chocolate and stir)and it wasnot only delicious but gorgeous. I added a teas. of amaretto to ganache. Bought fresh store bought orange rind from local fruit store. Would use navel oranges next time for zest, as juice orange skin is way too thin. Defintely will make this again. Maybe it will be 5 stars then.
I have made this twice. It is superior to a regular cream cheese cheese cake. The cooking time was 15 to 20 minutes longer than stated in the recipe. I used a good quality commercial ricotta cheese - it did not need to be drained. I could only find unsalted, raw pisachios. I used them, without toasting, and added a little salt to taste. The crust came out fine. Make a little more crust than called for in the recipe to build it up slightly higher on the sides. I used 72% cocao chocolate instead of the bittersweet.
Lots of steps but worth it for the wow factor!! Made this for my garden club meeting and it was a big hit! Reading the previous reviews was very helpful, especially with the cooking time. I checked it at 55 minutes then every 5 minutes after. It was done at one hour 5 minutes. Depends on your oven. I made the ricotta ( i really enjoyed making this and was definitely worth it). I didn't go back to the instruction for ricotta and didn't bring it to room temp. It took a lot of mixing. Luckily it didn't affect the cheesecake!I agree with one of the reviews about adding more chocolates pieces. The orange slices did not dry out so maybe they should be more candied. I had to put the sanded sugar on at home then refrigerate it so the orange slices didn't look as pretty as the refrigeration affected the sugar. They tasted good though!I would definitely make this cheesecake again. It was delicious!
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