Yield: 12 to 16 servings
Tips: This cheesecake is in honor of Anthony Sorace, who
suggested it during a discussion on food preferences. It is rather
lighter in texture than a cheesecake that uses all cream cheese,
with a very slight graininess from the ricotta. The orange marmalade
adds a lovely citrusy flavor, with a touch of bitterness that works
very well. This cheesecake is great for any Easter or spring celebration,
especially as it must be made ahead (it should chill at least overnight
before it's served) and will keep for at least a week in the fridge
if tightly wrapped. For longer storage, you can freeze it.
You'll need a 9-inch springform pan; the pan MUST be 3 inches tall.
Mine is a great nonstick model with a dark finish, made by Kaiser.
You'll also need a food processor, preferably one with a large capacity.
I have used part-skim ricotta here. I believe whole milk ricotta
would work, too, but I have not tried this recipe with a fat-free
or low fat ricotta. For the orange marmalade, I have used Bonne
Maman brand, as it is widely available. Another brand may be substituted,
but bear in mind that some are considerably sweeter.
cups chocolate graham cracker crumbs
2 Tbsp. granulated sugar
Tbsp. unsalted butter, melted
32 ounces part-skim ricotta cheese
8 ounces cream cheese, softened 3/4 cup (about 9 ounces)
well-stirred orange marmalade (stir before measuring)
1/2 cup plus 2 Tbsp. granulated sugar
2 Tbsp. all-purpose flour
2 eggs, graded "large", plus 3 egg yolks
Grated rind of 2 large lemons (zest only--no white pith)
Tbsp. freshly-squeezed, strained lemon juice
1 cup miniature semisweet chocolate chips
Adjust one rack to center of oven and a second rack to lowest
oven position. Tear off a sheet of heavy-duty aluminum foil
about 18 inches square. Fold over about an inch on one end,
then fold that inch over a couple of times upon itself. Fold
this creased end upright so you have a standing border about
1 inch high. Repeat with other ends. You'll be left with a
foil "tray" between 13 and 15 inches square, with standing
edges. Set aside until needed (you must bake this cheesecake
with foil under it, as it will drip during baking).
a 9-inch round springform pan (preferably with a nonstick
finish) that is 3 inches tall. The following step is optional,
but very helpful if you want to make sure you don't scratch
your pan bottom while cutting the cheesecake or will be moving
or transporting the cheesecake. Cut a circle of corrugated
cardboard to fit the bottom of the pan.Tear
off two pieces of regular weight aluminum foil, each about
12 to 14 inches long; place in an "X" pattern on a flat surface.
Place the trimmed cardboard circle in the middle of the "X".
Fold the foil over and around the cardboard circle (any excess
should be folded over onto the top, then flattened out as
much as possible--I use a rolling pin to flatten it). If there
is a great deal of excess foil, some may be trimmed off. When
done, you'll have a foil-covered cardboard circle with one
smooth side. Place the circle, smooth side up, into the assembled
For Crust: Butter the sides (only the sides) of the
pan (do this even if the pan is nonstick). In medium bowl,
combine graham cracker crumbs and sugar. Stir to blend well.
Add melted butter and mix in thoroughly.
Using the back of a clean spoon or your fingertips, press
about two-thirds of the crust mixture onto the buttered sides
of the pan. Make sure the crust goes up to the top of the
pan. Compact the remaining crust mixture evenly onto the pan
bottom. Try not to have the crust too thick where the pan
bottom and sides meet. Chill crust till needed.
For Filling: Preheat oven to 325 degrees F. Open the
ricotta; if there is any excess liquid on top of the cheese,
pour it off. In workbowl of large capacity food processor
fitted with steel blade, combine ricotta, softened
cream cheese, marmalade, sugar, flour, and the 2 eggs (reserve
the yolks). Cover; process at high speed for 20 seconds. Scrape
down workbowl. Process 20 seconds longer. scrape down workbowl
once more, and process 20 seconds for a third time. (Note:
My food processor does not have a large enough workbowl to
allow me to process all of the necessary ingredients at once,
so I do so in two batches, using half of the ingredients for
each. Also, if the mixture is proving too stiff for your processor,
add egg yolks, one at a time, until the processing goes more
easily. This will be a thick mixture, but it shouldn't shut
down your processor's motor!) If the egg yolks have not been
added already, add them now, one at a time, processing about
10 seconds after each addition. Scrape the filling into a
large bowl. Note that you will still see pieces of the citrus
rind from the marmalade in the filling.
in lemon zest, then lemon juice. (When juice is added, slight
curdling might appear to take place, but just stir the juice
in and it should vanish.) Finally, stir in the chips.
Pour the filling over a spatula or large spoon into the chilled
crust. The pan will be very full. Carefully place cheesecake
on center rack of preheated oven. Place foil "tray" on lower
rack and close oven door.
in preheated oven for about 70 to 75 minutes, turning pan
back to front once about halfway during baking. When turning
the pan, if any air bubbles have caused the top to swell up
in an area, prick them with a toothpick. When done, outer
edges of cheesecake will be slightly risen and may appear
to have a few small cracks in them, but center will still
be quivery if pan is shaken or tapped very gently. Remove
to cooling rack.
cheesecake to cool at room temperature, out of drafts, for
2-1/2 to 3 hours. Carefully loosen sides of cake from pan;
remove springform sides (leave bottom of pan on for now, even
if you've used the foil-covered cardboard circle on the bottom).
Chill cheesecake for at least 3 hours. If you used the foil-covered
cardboard circle, now is the time to run a thin-bladed plastic
spatula between the bottom of the circle and the pan bottom.
Remove pan bottom and return cheesecake to refrigerator. Cover
cheesecake tightly when cold. Allow to chill at least overnight
cut, use a sharp knife. For clean cuts, run the knife blade
under hot water and shake it off (do not dry) before every
cut. Store in the refrigerator, tightly covered, for up to
one week; freeze for longer storage (defrost, still in wrapping,
in the refrigerator). Note:
This cheesecake tends to "weep" a small amount of liquid if
it stands for a length of time after being cut; this tendency
is somewhat more pronounced after the cheesecake has been
frozen. If that bothers you, just wipe up the liquid with
a paper towel; it doesn't affect the quality of the cheesecake.
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