Orange or Clementine Ricotta Cheesecake Recipe

If you love creamy desserts with a pop of citrus, this Orange or Clementine Ricotta Cheesecake is about to become your new favorite treat. With an ultra-smooth filling that whispers hints of both cheese and sunshine-sweet citrus, this dessert is equally at home on a festive table or as a weekday reward. You get the richness of traditional cheesecake lifted by the brightness of orange or clementine, all nestled on a golden graham cracker base. It’s a showstopper with minimal fuss—just a bit of mixing, baking, and the hardest part: waiting as it chills to perfection.

this Recipe

Ingredients You’ll Need

These ingredients may look simple, but each one plays a special role in the final flavor and texture of your Orange or Clementine Ricotta Cheesecake. Choosing high-quality, fresh ingredients ensures every bite is as dreamy as possible.

• Graham cracker crumbs: The foundation—these crumbs create a crisp, buttery base that snaps beautifully beneath each forkful.
• Granulated sugar: Divided between the crust and filling, sugar brings the right sweetness without overpowering the citrus notes.
• Unsalted butter, melted: Melted butter binds the crust, keeping it tender and cohesive.
• Whole milk ricotta cheese: Ricotta makes the cheesecake impossibly creamy and gives it gentle, slightly tangy flavor.
• Cream cheese, softened: This is where fullness and classic cheesecake texture come into play—let it come to room temperature for smooth blending.
• Eggs: The natural binder, eggs help set the creamy filling and deliver that iconic, silky structure.
• All-purpose flour: Just a touch thickens the batter and ensures each slice holds together beautifully.
• Fresh orange or clementine juice: Freshly squeezed juice infuses the entire cake with lively, aromatic citrus flavor—don’t use bottled!
• Finely grated orange or clementine zest: Zest adds bold, fragrant oils and that unmistakable citrusy sparkle in every bite.
• Vanilla extract: Vanilla is a perfect counterpart to ricotta and citrus, rounding out the flavor profile elegantly.
• Salt: You need just a hint to enhance and balance the cheesecake’s natural sweetness and tang.

How to Make Orange or Clementine Ricotta Cheesecake

Step 1: Prepare the Crust

Preheat your oven to 325°F (165°C). In a medium bowl, combine your graham cracker crumbs, 1/4 cup of sugar, and the melted butter. Stir until the crumbs are evenly moistened; they should look like damp sand and clump easily when pressed. Firmly press this mixture into the bottom of a 9-inch springform pan, using the bottom of a glass or your fingertips for an even layer. Bake the crust for 8 minutes—it may smell slightly toasty—and then set it aside to cool while you work on the filling.

Step 2: Mix the Cheeses

In a large bowl, beat the ricotta cheese and softened cream cheese together until completely smooth and combined. This step is key for your Orange or Clementine Ricotta Cheesecake texture. Take your time here—any lumps will show up in the final cake, so mix until everything is luxuriously creamy.

Step 3: Build the Batter

Add the remaining 3/4 cup of sugar, eggs, and flour to the cheese mixture. Beat on medium speed until everything is thoroughly blended and the batter looks paler and silky. Next, gently stir in the fresh orange or clementine juice, zest, vanilla, and salt. Mix until just smooth, being careful not to overmix—this keeps your cheesecake light and fluffy, rather than dense.

Step 4: Bake the Cheesecake

Pour your citrusy cheesecake batter over the cooled crust, smoothing the top with a spatula. Place in the oven and bake for 55 to 65 minutes. The edges should look set, but the very center will still jiggle just a bit; that’s your cue to turn off the oven. Crack the oven door slightly and let the cheesecake cool inside for one hour—this gentle cooling helps prevent cracks and keeps the texture velvety.

Step 5: Chill and Serve

Remove the cheesecake from the oven and let it finish cooling to room temperature. Cover and refrigerate for at least 4 hours, or even better, overnight. This chilling period lets the flavors meld together and makes the cheesecake perfectly sliceable. Just before serving, release the springform pan to reveal your beautiful Orange or Clementine Ricotta Cheesecake!

How to Serve Orange or Clementine Ricotta Cheesecake

Garnishes

Garnishing is where you can showcase the citrus theme. Think of delicate clouds of whipped cream, pretty curls of orange or clementine zest, or a scattering of thin slices for visual drama. A few sprigs of mint add freshness and color contrast, too.

Side Dishes

This cheesecake pairs wonderfully with afternoon coffee or a glass of dessert wine. Serve it alongside fresh berries or a simple fruit compote for even more vibrant color. If you’d like something savory to balance the sweetness, little bowls of roasted, lightly salted nuts are lovely additions.

Creative Ways to Present

Get playful! Try slicing the Orange or Clementine Ricotta Cheesecake into bars or cubes for a modern spin at parties. Or, bake mini versions in individual ramekins for a personalized dessert. Drizzle with honey or a bittersweet chocolate sauce for a little extra flair on special occasions.

Make Ahead and Storage

Storing Leftovers

Store leftover slices in an airtight container in the fridge, separated by parchment paper if you’re stacking. The Orange or Clementine Ricotta Cheesecake will keep its creamy texture and fresh flavor for up to 5 days, making it perfect for quiet treats or snacking through the week.

Freezing

This cheesecake freezes beautifully for longer storage. Chill it completely first, then wrap tightly in plastic wrap and foil or place in a zip-top freezer bag. Freeze for up to 2 months; thaw overnight in the fridge before serving for best taste and texture.

Reheating

No need to reheat! Enjoy Orange or Clementine Ricotta Cheesecake chilled, straight from the fridge. If you prefer a softer texture, leave your slice out at room temperature for 15 to 20 minutes before serving.

FAQs

Can I use store-bought orange juice instead of fresh?

Fresh juice is absolutely key to getting that bright, aromatic flavor in Orange or Clementine Ricotta Cheesecake. Store-bought juice can be too sweet and often lacks those vibrant citrus notes you get from fresh squeezing.

What makes ricotta cheesecake different from regular cheesecake?

Ricotta gives this cheesecake a lighter, fluffier texture and a subtle tang, making it feel less dense and heavy than traditional all-cream cheese versions—plus, it pairs exceptionally well with citrus!

Can I make this Orange or Clementine Ricotta Cheesecake gluten-free?

Absolutely. Substitute the graham cracker crumbs in the crust for gluten-free cookies or almond flour, and you’ll have a gluten-free dessert everyone can enjoy without sacrificing taste or texture.

How do I know when the cheesecake is done baking?

Keep an eye on the edges, which should be set, while the center remains slightly wobbly. The residual heat will finish the cooking as the cheesecake cools, resulting in a perfectly creamy consistency.

Can I use only oranges or only clementines?

Yes, either fruit works beautifully! Oranges offer classic citrus notes, while clementines lend a sweeter, more floral flavor. Choose whichever you fancy or have on hand—they’re both wonderful options for this recipe.

Final Thoughts

I can’t wait for you to try making this Orange or Clementine Ricotta Cheesecake at home. It’s a perfect blend of creamy and citrusy, with an effortlessly showstopping look and taste. This is one of those desserts that wins hearts with every bite, so let it become a star at your next gathering or whenever you crave something truly special!

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