Ideal for a warm-weather gathering, this authentic cheesecake is not too dense with its rich addition of ricotta. Serve with fresh berries of the season to accompany. Top with sweetened whipped cream if desired.
1-2 Tablespoons Unsalted Butter Melted
½ Cup finely crushed Almond Biscotti Cookies
2 Pounds Whole Milk Ricotta Cheese
1 Pound Mascarpone Cheese
1 ½ Cups Granulated White Sugar
6 Large Eggs
2 Egg Yolks
2 Tablespoons Fresh Orange Zest
¼ cup Heavy Cream
2 Teaspoons Pure Vanilla Extract
1.5 Tablespoons Fresh Orange Juice
Powdered sugar, for dusting
Preheat the oven to 325 F. If there is a lot of excess water in your ricotta, drain the ricotta in a colander or in some cheesecloth set over a bowl for about 30 minutes to an hour. In a small bowl stir together the biscotti crumbs and melted butter.
Pour the buttery cookie crumbs into the springform pan and press them into the bottom of the pan and up the sides of the pan a little. Make sure there is a thin, flat, even layer throughout. Place the pan in the oven for 8-10 minutes or until slightly dry and starting to brown. Remove from the oven and set aside.
Using an electric mixer, beat the ricotta, mascarpone, and sugar together until smooth. With the mixer Add the eggs one at a time, orange zest, cream, vanilla, and orange juice and mix until completely smooth and combined.
Bake for 1½ to 2 hours or until the cheesecake is mostly set in the center. Turn off the oven and let the cake rest inside for 30 minutes. Remove cake from the oven and let cool to room temperature on a wire rack.
Run a sharp knife around the perimeter of the cake to loosen it and unmold. Chill the cheesecake in the fridge overnight. Top with fresh raspberries or just some powdered sugar and some orange or lemon slices!