Orange Ricotta Cheesecake

For graham cracker crust:

  • 1 3/4 cup graham crackers (about 15 whole)
  • 1/4 cup dark brown sugar
  • 1 T. flour
  • pinch of salt
  • 1/4 cup unsalted butter, melted
  • 2 T. water, or more if needed

In a food processor, blend the graham crackers, brown sugar, flour and salt until fine crumbs. Add melted butter and water and mix until evenly moistened.

Grease an 8 inch springform pan and cover the bottom and sides with aluminum foil. Bake the crust in 350 degree oven for 20 minutes, then let it cool completely.

For the cheesecake:

  • 2 pounds ricotta cheese (drained overnight preferably)
  • 3/4 cup sweet orange marmalade
  • 6 eggs
  • 1 tsp. almond extract
  • 1/2 cup flour
  • 1/3 cup sugar
  • pinch of salt
  • more orange marmalade for topping (about 1/3 to 3/4 cup
  1. Combine the 3/4 marmalade, ricotta cheese, and eggs, one at a time, in a large mixing bowl. Stir in remaining ingredients (except the marmalade for the topping.)
  2. Pour the mixture into the prepared pan and place the pan in a hot water bath in the oven, which has been preheated to 300 degrees. Bake for 90 minutes to two hours or until the cake is not liquidy when you jiggle it. Remove from the oven and let it cool to room temperature. Warm the marmalade slightly to make it easier to spread, either in the microwave or the stove. Spread over the top and refrigerate for a few hours, or overnight before serving.