14097 Orange-Vanilla Ricotta Cheesecake 2 hrs, plus cooling time 20 mins 1 (9-inch) cake Tue Mar 17 22:00:00 -0700 2009 Thu Oct 08 12:00:08 -0700 2009 Medium Italian CHOW http://www.chow.com/recipes/14097 Thu, 08 Oct 2009 19:00:08 GMT A sophisticated version of a Creamsicle An orange-tinged cheesecake topped with vodka-marmalade glaze turns the childhood Creamsicle treat into a sophisticated dessert. An orange-tinged cheesecake topped with vodka-marmalade glaze turns the childhood Creamsicle treat into a sophisticated dessert.

What to buy: Making homemade pecan shortbread cookies would be the icing on this cheesecake, but we used Keebler Pecan Shortbread Sandies with much success.

]]> For the crust:
  1. Heat the oven to 350ºF and arrange a rack in the middle. Coat a 9-inch springform pan with butter.
  2. Place cookie crumbs and melted butter in a medium bowl and mix until thoroughly combined. Place crumb mixture in the pan and, using a measuring cup, press evenly into the bottom. Bake for 10 to 15 minutes or until golden brown around the edges. Cool completely on a wire rack.
For the filling:
  1. Place ricotta in the bowl of a food processor and blend until smooth. Add sugar and flour and pulse until well incorporated, about 10 (1-second) pulses, then scrape down the sides of the bowl. With the motor running, add eggs and egg yolks one at a time until well incorporated. Add vanilla, orange zest, and salt and blend until just incorporated. Pour mixture into the prepared pan and smooth the top.
  2. Bake until the center of the cheesecake is set and the edges are golden brown, about 1 hour. Remove to a wire rack and let cool.
For the topping:
  1. Place marmalade and vodka in a small saucepan over medium heat and bring to a boil. Reduce heat to low, simmer, and reduce by 1/2, about 10 to 15 minutes. Cool slightly (about 5 minutes) and pour over the cooled cake. Let set before cutting, at least 15 minutes.
]]> http://www.chow.com/assets/2009/02/ricottacheesecake290.jpg Adela Jung 54 Sweet/Dessert For the crust::

]]> 1 1/4 cups pecan shortbread cookie crumbs, from about 11 cookies

]]> 2 tablespoons unsalted butter (1/4 stick), melted

]]> For the filling::

]]> 2 pounds good-quality ricotta cheese, at room temperature

]]> 298 1 cup granulated sugar

]]> 1/3 cup all-purpose flour

]]> 3 large eggs, at room temperature

]]> 2 large egg yolks, at room temperature

]]> 292 2 teaspoons vanilla extract

]]> 2 teaspoons packed orange zest, from about 1 medium orange**

]]> 301 1 teaspoon kosher salt

]]> For the topping::

]]> 1/2 cup orange marmalade**

]]> 476 1/3 cup vodka

]]> 13002 adela jung 1 chow 402 vodka 135 pastry 771 potluck 770 satisfying 14511 secret ingredient 763 sexy 14604 moo 470 orange 1803 cheesecake 50 dessert 152 baking