Today, we’re making something truly special: Ricotta Cheesecake with Candied Orange Peel. If you’re looking for a dessert that’s both comforting and a little bit fancy, you’ve come to the right place. This ricotta cheesecake is incredibly creamy and has a lovely citrusy touch thanks to the homemade candied orange peel. Trust me, once you taste this, it will become your new favorite treat!
Why You Will Love This Recipe
This Ricotta Cheesecake with Candied Orange Peel is not your average cheesecake. What makes it so amazing? First, the ricotta cheese gives it a wonderfully light and airy texture, unlike the dense cream cheese cheesecakes you might be used to. It’s incredibly smooth and melts in your mouth. Second, the candied orange peel adds a burst of sweet and slightly tangy citrus flavor that perfectly complements the creamy ricotta. Making candied orange peel at home might sound intimidating, but I promise it’s easier than you think, and the result is so worth it! Plus, this recipe is surprisingly simple to make. You don’t need any fancy equipment, and the steps are straightforward, making it perfect for both beginner and experienced bakers. Get ready to impress your friends and family with this elegant and delicious dessert.
Ingredients
Here’s everything you’ll need to make this amazing Ricotta Cheesecake with Candied Orange Peel:
For the Candied Orange Peel:
- 2 large oranges
- 2 cups water
- 2 cups granulated sugar, plus more for coating
For the Ricotta Cheesecake:
- 1 ½ cups graham cracker crumbs (about 10-12 graham crackers)
- 6 tablespoons unsalted butter, melted
- 2 cups whole milk ricotta cheese, drained well
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon orange extract (optional, but enhances the orange flavor)
- ¼ cup all-purpose flour
- Pinch of salt
Step-by-Step Instructions
1. Make the Candied Orange Peel
First, we’ll start with the candied orange peel because it needs some time. Wash the oranges really well. Using a sharp knife or vegetable peeler, carefully peel the zest from the oranges in wide strips, avoiding the white pith as much as possible (the white part is bitter). You should aim to get about 1 cup of orange peel strips.
2. Boil and Blanch the Orange Peel
Place the orange peel strips in a saucepan and cover them with cold water. Bring to a boil and cook for 1 minute. Drain the water. Repeat this process two more times. This helps to remove the bitterness from the peel.
3. Simmer in Sugar Syrup
In the same saucepan, combine 2 cups of water and 2 cups of sugar. Heat over medium heat, stirring until the sugar is completely dissolved. Add the blanched orange peel strips to the sugar syrup. Bring to a simmer and cook gently for about 45-60 minutes, or until the peels become translucent and the syrup thickens slightly. Keep an eye on it to make sure it doesn’t burn, and reduce heat if needed.
4. Dry and Sugar the Candied Peel
Remove the saucepan from the heat. Use tongs to carefully take out the orange peel strips and place them on a wire rack to drain and cool slightly. Once they are cool enough to handle, toss the candied orange peel strips in granulated sugar to coat them completely. Set aside to dry completely. This might take a couple of hours. Once dry, you can chop some for the cheesecake batter and save the rest for decoration.
5. Prepare the Graham Cracker Crust
While the orange peel is candying and drying, let’s make the cheesecake crust. Preheat your oven to 350°F (175°C). In a medium bowl, mix together the graham cracker crumbs and melted butter until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan to create an even crust. You can use the bottom of a glass or measuring cup to help press it down smoothly.
6. Make the Ricotta Cheesecake Batter
In a large bowl, beat the drained ricotta cheese and sugar together with an electric mixer until smooth and creamy. Make sure your ricotta is well-drained, or your cheesecake might be too watery. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and orange extract (if using).
7. Add Dry Ingredients
In a separate small bowl, whisk together the flour and salt. Gradually add the flour mixture to the ricotta mixture, mixing on low speed until just combined. Be careful not to overmix, as this can make the cheesecake tough.
8. Assemble and Bake the Cheesecake
Chop about half of the candied orange peel and gently fold it into the cheesecake batter. Pour the batter over the prepared graham cracker crust in the springform pan. Smooth the top with a spatula.
9. Bake the Cheesecake
Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center is just slightly jiggly. The cheesecake will continue to set as it cools. To prevent cracking, you can use a water bath. To do this, wrap the bottom of the springform pan in aluminum foil, place it in a larger baking pan, and add hot water to the larger pan until it comes about halfway up the sides of the springform pan.
10. Cool and Chill
Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour to cool gradually. This also helps prevent cracking. After 1 hour, remove the cheesecake from the oven (and water bath if used) and let it cool completely at room temperature. Once cooled, cover it with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow it to fully chill and set.
11. Decorate and Serve
Before serving, carefully remove the cheesecake from the springform pan. Decorate the top of the Ricotta Cheesecake with the remaining candied orange peel. Slice and serve!
Serving Suggestions
This Ricotta Cheesecake with Candied Orange Peel is fantastic on its own, but you can make it even more special with a few simple touches. For a delightful pairing, serve it with a dollop of fresh whipped cream or a scoop of vanilla ice cream. The creamy texture of the ice cream complements the cheesecake beautifully. A drizzle of orange syrup or a sprinkle of extra orange zest can also enhance the citrus flavor.
When it comes to presentation, the candied orange peel on top already makes this cheesecake look elegant. You can arrange the candied peels artfully on top, or even create a pattern. A dusting of powdered sugar just before serving also adds a nice finishing touch.
This cheesecake is perfect for so many occasions! It’s wonderful for holiday gatherings, dinner parties, or even just a special weekend treat. The bright citrus flavor makes it especially lovely for spring and summer celebrations, but honestly, it’s delicious any time of year. Imagine serving this at your next birthday celebration or bringing it to a potluck – it’s sure to be a hit!
Storage and Reheating
To store your Ricotta Cheesecake with Candied Orange Peel, keep it in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days. The flavors actually meld together even more beautifully overnight, so making it ahead of time is a great idea!
Good news – you don’t need to reheat this cheesecake! It’s meant to be served cold straight from the fridge. In fact, reheating it would change the texture and is not recommended. Just take it out of the refrigerator about 15-20 minutes before you plan to serve it to allow it to soften slightly and bring out the flavors.
Key Details
Prep Time: 45 minutes (includes candied orange peel prep)
Cook Time: 1 hour (cheesecake) + 1 hour (candied orange peel simmering)
Cooling Time: 1 hour + 4 hours chilling
Total Time: Approximately 7 hours (including chilling and candied peel drying time, but mostly hands-off)
Servings: 12 slices
Equipment:
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Saucepan
- Wire rack
- Rubber spatula
- Measuring cups and spoons
I hope you enjoy making and eating this Ricotta Cheesecake with Candied Orange Peel as much as I do. Happy baking!
Ricotta Cheesecake with Candied Orange Peel
Ingredients
- 2 large oranges
- 2 cups water
- 2 cups granulated sugar plus more for coating
- 1 ½ cups graham cracker crumbs about 10-12 graham crackers
- 6 tablespoons unsalted butter melted
- 2 cups whole milk ricotta cheese drained well
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon orange extract optional, but enhances the orange flavor
- ¼ cup all-purpose flour
- Pinch of salt
Instructions
- Wash the oranges really well. Using a sharp knife or vegetable peeler, carefully peel the zest from the oranges in wide strips, avoiding the white pith as much as possible (the white part is bitter). You should aim to get about 1 cup of orange peel strips.
- Place the orange peel strips in a saucepan and cover them with cold water. Bring to a boil and cook for 1 minute. Drain the water. Repeat this process two more times. This helps to remove the bitterness from the peel.
- In the same saucepan, combine 2 cups of water and 2 cups of sugar. Heat over medium heat, stirring until the sugar is completely dissolved. Add the blanched orange peel strips to the sugar syrup. Bring to a simmer and cook gently for about 45-60 minutes, or until the peels become translucent and the syrup thickens slightly. Keep an eye on it to make sure it doesn’t burn, and reduce heat if needed.
- Remove the saucepan from the heat. Use tongs to carefully take out the orange peel strips and place them on a wire rack to drain and cool slightly. Once they are cool enough to handle, toss the candied orange peel strips in granulated sugar to coat them completely. Set aside to dry completely. This might take a couple of hours. Once dry, you can chop some for the cheesecake batter and save the rest for decoration.
- Preheat your oven to 350°F (175°C). In a medium bowl, mix together the graham cracker crumbs and melted butter until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan to create an even crust. You can use the bottom of a glass or measuring cup to help press it down smoothly.
- In a large bowl, beat the drained ricotta cheese and sugar together with an electric mixer until smooth and creamy. Make sure your ricotta is well-drained, or your cheesecake might be too watery. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and orange extract (if using).
- In a separate small bowl, whisk together the flour and salt. Gradually add the flour mixture to the ricotta mixture, mixing on low speed until just combined. Be careful not to overmix, as this can make the cheesecake tough.
- Chop about half of the candied orange peel and gently fold it into the cheesecake batter. Pour the batter over the prepared graham cracker crust in the springform pan. Smooth the top with a spatula.
- Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center is just slightly jiggly. The cheesecake will continue to set as it cools. To prevent cracking, you can use a water bath. To do this, wrap the bottom of the springform pan in aluminum foil, place it in a larger baking pan, and add hot water to the larger pan until it comes about halfway up the sides of the springform pan.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour to cool gradually. This also helps prevent cracking. After 1 hour, remove the cheesecake from the oven (and water bath if used) and let it cool completely at room temperature. Once cooled, cover it with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow it to fully chill and set.
- Before serving, carefully remove the cheesecake from the springform pan. Decorate the top of the Ricotta Cheesecake with the remaining candied orange peel. Slice and serve!
