Recipe Archives->Desserts Cheesecake->Blood Orange 01

Blood Orange Cheesecake
Serves 8 to 10
                                                                                
2 cups fresh ricotta cheese
6 or 7 graham crackers, crushed into crumbs (3/4 cup)
3/4 cup sugar
4 tablespoons unsalted butter, melted
3 tablespoons freshly squeezed lemon juice
1 envelope unflavored gelatin
4 large egg yolks
1/2 cup plus 2 tablespoons milk
Pinch of salt
Grated zest of 1/2 orange
1 teaspoon pure vanilla extract
4 ounces cream cheese, room temperature
1/2 cup heavy cream, whipped
1 candied blood orange slice
Blood orange glaze 

Place ricotta in a sieve lined with cheesecloth, place in refrigerator,
and let the ricotta drain for several hours or overnight.  Preheat
the oven to 350. Fit a parchment circle into the bottom of a 7-inch
springform pan.

Combine graham-cracker crumbs and 2 tablespoons sugar in a small
bowl. Stir in melted butter with  a fork until crumbs are moistened.
Press into bottom of pan, and bake for 10 minutes.  Place lemon
juice in a small bowl, and sprinkle gelatin over the surface. Set
aside for 10 minutes to soften.

In a small, heavy saucepan, beat egg yolks until smooth. Whisk in
milk. Gradually whisk in remaining 1/2 cup plus 2 tablespoons sugar.
Add salt. Cook over low heat, stirring constantly, until mixture
coats the back of a spoon, about 7 minutes. Do not allow to boil.
Transfer to a bowl, and stir.  Stir in softened gelatin, orange
zest, and vanilla, mixing until gelatin is completely dissolved.
Set custard aside.  Place drained ricotta in the bowl of a food
processor, and process until smooth. Add cream cheese, and process
again until smooth. With machine running, add warm custard, and
process just long enough  to combine. Transfer to a bowl, and fold
in whipped cream. Pour mixture into the prepared pan, cover,  and
chill overnight.

Place a candied orange slice in center of cake. Pour glaze over
top, tipping cake pan to cover completely.  Chill for 1 hour, or
until glaze is set.  To unmold, wrap a hot towel around sides of
pan to help release cake, and run a thin knife around the inside
of the pan. Carefully remove outside of pan. Slide onto a serving
plate, and chill until ready  to serve.


Blood Orange Glaze
Makes enough for one 7-inch cake
                                                                                
3/4 teaspoon unflavored gelatin
7 tablespoons freshly squeezed blood-orange juice, strained (1 to 2 oranges)
2 tablespoons sugar
1/4 teaspoon cornstarch

In a small bowl, sprinkle gelatin over 2 tablespoons of the juice;
let stand until soft, about 10 minutes.  In a small saucepan, bring
sugar and 4 tablespoons juice to a boil. Combine remaining tablespoon
juice and cornstarch in a small bowl. Stir until dissolved; whisk
into boiling orange juice. Remove from heat. Stir in softened
gelatin. Cool to lukewarm, and pour over cake.

Printable version: blood-orange01.txt.