An orange-tinged cheesecake topped with vodka-marmalade glaze turns the childhood Creamsicle treat into a sophisticated dessert.
What to buy: Store-bought ricotta is fine to use in this recipe, or you could make your own ricotta cheese.
Making homemade pecan shortbread cookies for the crust would be the icing on this cheesecake, but we used Keebler Pecan Shortbread Sandies with much success.
Special equipment: You will need a 9-inch springform pan for this recipe.
This dish was featured as part of our Homemade Vanilla Extract project.
- 1Heat the oven to 350°F and arrange a rack in the middle. Coat a 9-inch springform pan with butter.
- 2Place the cookie crumbs and melted butter in a medium bowl and mix until thoroughly combined. Place the crumb mixture in the prepared pan and, using a measuring cup, press it 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:
- 1Place the ricotta in the bowl of a food processor and blend until smooth. Add the 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 the eggs and egg yolks one at a time until well incorporated. Add the vanilla, orange zest, and salt and blend until just incorporated. Pour the mixture into the prepared pan/crust and smooth the top.
- 2Bake 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:
- 1Place the marmalade and vodka in a small saucepan over medium heat and bring to a boil. Reduce the heat to low, simmer, and reduce the sauce by half, about 10 to 15 minutes. Cool slightly (about 5 minutes) and pour over the cooled cake. Let set before cutting, at least 15 minutes.