Orange Ricotta Cheesecake


Experience the perfect blend of creamy richness and tangy sweetness with Orange Ricotta Cheesecake – a delightful dessert that’s sure to brighten up your day. This cheesecake features a buttery graham cracker crust, a smooth and creamy ricotta filling infused with fresh orange zest and juice, and a topping of whipped cream and orange slices for a refreshing finish. Whether you’re baking for a special occasion or simply craving a sweet indulgence, this cheesecake is sure to hit the spot.

Why We Love This Recipe:

✔️ Creamy and Tangy Flavor: Enjoy the creamy richness of ricotta paired with the tangy sweetness of orange, creating a refreshing and indulgent treat. ✔️ Easy to Make: Whip up this cheesecake with simple ingredients and straightforward instructions, making it perfect for novice and experienced bakers alike. ✔️ Perfect for Any Occasion: This cheesecake is great for sharing at parties, gatherings, or as a sweet treat to brighten someone’s day.


For the Graham Cracker Crust:

  • 1 and 1/2 cups (150g) graham cracker crumbs
  • 1/4 cup (50g) granulated sugar
  • 1/2 cup (115g) unsalted butter, melted

For the Ricotta Cheesecake Filling:

  • 1 (15-ounce/425g) container whole milk ricotta cheese


  • 1 (8-ounce/225g) package of cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • Zest of 1 orange
  • 1/4 cup (60ml) fresh orange juice

For the Topping:

  • Whipped cream
  • Orange slices


Preheat the Oven and Prepare the Baking Dish:

Preheat your oven to 350°F (175°C). Grease a 9-inch (23cm) springform pan and line the bottom with parchment paper. Set aside.

Make the Graham Cracker Crust:

In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted unsalted butter until well combined.

Press the mixture firmly into the bottom of the prepared springform pan to form an even layer. Set aside.

Make the Ricotta Cheesecake Filling:

In a large mixing bowl, beat the whole milk ricotta cheese, softened cream cheese, and granulated sugar until smooth and creamy.

Beat in the eggs, one at a time, until well combined.

Stir in the vanilla extract, orange zest, and fresh orange juice until evenly distributed throughout the filling.

Pour the ricotta cheesecake filling over the graham cracker crust in the springform pan.


Bake and Cool the Cheesecake:

Bake in the preheated oven for 45-50 minutes, or until the edges are set and the center is slightly jiggly.

Remove the cheesecake from the oven and let it cool completely in the springform pan.

Once cooled, refrigerate the cheesecake for at least 4 hours, or until chilled and firm.

Serve and Enjoy:

Remove the cheesecake from the springform pan and transfer it to a serving plate.

Top the cheesecake with whipped cream and orange slices before serving.

Slice and serve the cheesecake chilled, and enjoy the bright and tangy flavors!


  • For an extra indulgent touch, you can drizzle caramel sauce over the cheesecake before serving.
  • Store any leftover cheesecake in an airtight container in the refrigerator for up to 3 days.



Leave a Comment