Ricotta Cheesecake With Caramel-Orange Sauce : Desserts & Salads

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: mascarpone

Cottage cheese is lower in calories, while mascarpone adds richness.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is healthier, while white sugar is more affordable.

Start by mixing 8 ounces of cream cheese with 6 ounces of granulated sugar using a mixer with a paddle attachment for about 1 minute.

Scrape the sides of the bowl and add 8 ounces of fresh ricotta cheese, mixing for about 30 seconds.

Add 2 eggs to the mixture, scraping the sides of the bowl again to ensure everything is mixed well.

Zest one orange into the mixture for flavor.

Prepare the crust by mixing graham cracker crumbs with melted butter and some sugar.

Use a 4 oz aluminum ramekin to press the crust mixture down the sides and bottom.

Scoop the cheesecake mixture into the prepared crust, filling it to just below the top.

Bake the cheesecake at 300°F for about 30 to 35 minutes until set.

For the caramel sauce, add 1 cup of granulated sugar to a hot pan without water to create a dry caramel, stirring gently with a wooden spoon.

Once the sugar turns amber, slowly add fresh orange juice while whisking to avoid a flash point.

After a couple of minutes of cooking, add 2 tablespoons of soft butter to the caramel sauce for a velvety consistency.

Zest some fresh orange into the caramel sauce before serving.

Once the cheesecake is done, spoon the orange caramel sauce over the top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens