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Orange Ricotta Cheesecake

This Italian inspired cheesecake has a lighter texture than traditional cream cheese based cheesecakes….and you don’t need a mixer; a wooden spoon or spatula will be just fine. It is also very quick to prepare because there’s no crust to worry about.

Prep Time: 10 minutes
Cook Time: about 90 minutes
Freezing : excellent
Makes: 16 servings

Ingredients:

2 (475g each) tubs Ricotta Cheese
3/4 cup (175mL) Smucker’s® Pure Orange Marmalade
6 eggs
1 tsp (5mL) vanilla extract
1/2 cup (125mL) Robin Hood ®All Purpose Flour
1/3 cup (75mL) sugar
Pinch of salt
Glaze:
½ cup (125mL) Smucker’s Pure Orange Marmalade

Directions:

1. Preheat oven to 300°F (150°C). Grease and flour a 9 ½" (24cm) spring form pan and cover outside bottom with foil.
2. In large bowl, combine ricotta cheese and marmalade. Mix in eggs, one at a time. Stir in remaining ingredients. Pour into prepared pan. Bake in preheated oven 80-90 minutes until set, but still a bit jiggly in the middle. Remove and let cool to room temperature. Heat marmalade until warm. Spread over cooled cheesecake and refrigerate at least 4 hours or overnight.

Featured Products:

Smucker’s^® Pure Orange Marmalade

Robin Hood® All Purpose Flour

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Smucker's Wake Up Your Breakfast booklet

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