When it came time to bake this cheesecake I realized I had an 8″ and a 10″ springform pan, but not a 9″. Ah, well. We were going to dinner at our friends’ house so the 10″ seemed like the way to go.
I increased the amounts a bit for the crust to accommodate the bigger pan. I wasn’t sure how far up the filling would go so I extended the crust to the top of the pan. I had a bit of crust leftover, so that went into the freezer to be made into Compost Cookies at some point in the future.
It seemed to take forever to get to 160 degrees. I know it was because of the bigger pan, but finally after about 80 minutes it was all set. I’m a little embarrassed to admit that I pulled it out of the oven ten minutes before we had to leave for dinner. (it’s a bit hard to bake with three littles running around! 😉
We popped it in their freezer the second we got there and settled in to get some very much-needed grownup conversation/cocktail time. Our five wild boys entertained each other and it was a really nice way to end a stressful week.
After a lovely dinner of tacos and sampling assorted ciders (we all really want it to be fall now) we decided to cut the cheesecake. It had been in the freezer for about two hours and was chilled through. I forgot to bring almonds for garnish so I had to use a larger amount of sifted powdered sugar to cover the 3 thermometer holes. (I’m so glad I didn’t attempt to eyeball it, I would have seriously under-baked it)
The verdict from the grownups: it was really great, a nice light way to end a meal and a nice balance with the beverages we were drinking. The kids weren’t as into it at all. The filling wasn’t sweet enough for them, but they did all like the crust.
I hate to admit that I did not seek out fresh ricotta and I can see how that would have made a huge difference in the filling. I also didn’t buy amaretto, I subbed fresh orange juice instead. I loved the almond-orange combo and would definitely make this again. If I wasn’t going to use fresh ricotta next time I would add a bit of honey or more orange or bite the bullet and buy the amaretto. The filling was nice but not quite perfect. (in my perfectionistic opinion) I did notice that unlike a lot of my cream cheese-based cheesecakes this one didn’t crack at all, the top stayed smooth and beautiful.
Overall I really really liked it and will definitely add it to the rotation. I love sharing food with family and friends and was glad I could include this cheesecake in our festivities.
Go over and see if my fellow bakers were less cheap/lazy than me and if using fresh ricotta improved their fillings!
Next up: Brown Butter Snickerdoodles….awwww yeah!!!
6 thoughts on “Baked Sunday Mornings: Orange Almond Ricotta Cheesecake”
Great pics. And how lovely to be able to share the cheesecake with friends. (sound perfect)
Is that first pick Kraken and cheesecake! 🙂
Nice looking cheesecake!
Hee hee — I tried and tried, but I was unable to hide my thermometer holes with powdered sugar — you did a much better job! Very impressed with your being able to pull this off to serve it on such a tight schedule, and it looks wonderful!
I thought honey would be a great addition, too! I’m sure your friends loved it.
Great job! Yeah, I imagine that kids wouldn’t be too keen on this cake, but hey– more for the grownups! 😉 It’s good to know that you can freeze the cheesecake cake in a pinch– I *may* be guilty of last-minute baking now and then…….
Awesome, so glad yours came out well!