Orange Ricotta Cheesecake

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

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® Original 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.