Ricotta Cheesecake with Satsuma Glaze
6 oz. gingersnap cookies
1 ¼ cups walnuts
¼ cup sugar
5 tbsp. unsalted butter, melted
For the filling:
8 oz. cream cheese, at room temperature, but into 4 pieces
7 oz. whole-milk ricotta, drained well
Grated zest of one orange
1 cup sugar
1 tsp. vanilla extract
4 eggs, separated
2/3 cup heavy cream
1/8 tsp. salt
Preheat the oven to 325 degrees.
To make the crust, finely chop cookies and walnuts in a food processor and move to a small bowl. Add sugar and melted butter. Mix well until evenly moistened. Transfer to a spring form pan and press into the bottom and up the sides of the pan. Bake until lightly browned – about 15 minutes.
In a blender, combine the cream cheese, ricotta, orange zest, sugar, vanilla, egg yolks, cream and salt. Process until smooth – approximately 1 to 2 minutes. Pour into a large bowl.
In another bowl, using an electric mixer on high speed, beat the egg whites until stiff peaks form. Using a spatula to fold in 1/3 of the egg whites into the cheese mixture. Do this twice again for the second thirds of the mixture. Once well incorporated, pour into fully cooled crust and back for 30 minutes. After 30 minutes, increase the oven temperature to 325 and continue to bake until the surface is golden and the edges are firm, but the center still giggles – approximately 30 minutes. Turn off the oven, open the oven door and let the cheesecake cool in the oven for about 3 hours. Refrigerate 12 hours to overnight.
When ready to serve, simply pour Blackberry Patch Satsuma syrup over the top – allowing it to drip over the sides. Add orange zest and serve.