Ingredients

Equipment Needed

• •9-inch springform pan
• •Fine-mesh strainer and cheesecloth
• •Large roasting pan for water bath
• •Citrus zester or microplane

Instructions

1. 1

   Drain the ricotta

   Line a fine-mesh strainer with cheesecloth and set it over a bowl. Spoon the ricotta into the strainer, cover loosely, and refrigerate for at least two hours or overnight. Fresh ricotta holds water, and that water will make your cheesecake weep. You want the cheese to feel drier, more like soft clay than wet curds. This step cannot be rushed.

   If your ricotta is very wet, you may lose a quarter cup of liquid or more. This is good. The drier the cheese, the creamier the cake.
2. 2

   Prepare the pan

   Butter a nine-inch springform pan generously. Cut a circle of parchment to fit the bottom and press it into the butter. Butter the parchment as well. Wrap the outside of the pan tightly in two layers of aluminum foil, bringing it up the sides. This protects against water bath leaks. Set the wrapped pan aside.

3. 3

   Make the batter

   Preheat your oven to 325 degrees. In a large bowl, whisk the drained ricotta with the sugar until the sugar dissolves and the mixture feels smooth, about two minutes by hand. Add the eggs one at a time, stirring gently after each addition. You are not trying to incorporate air. You want a smooth, homogeneous mixture that stays dense.

   A wooden spoon works better than a whisk here. Whisking introduces air bubbles that crack the surface during baking.
4. 4

   Add flavoring and flour

   Stir in the vanilla, lemon zest, and lemon juice. The zest should be very fine so it disappears into the batter. Sift the flour and salt over the mixture and fold gently until no streaks remain. The batter will be pourable but thick, like loose pudding.

5. 5

   Pour and prepare water bath

   Pour the batter into your prepared springform pan. Tap it firmly on the counter twice to release any trapped air. Set the pan in a larger roasting pan. Bring a kettle of water to a boil. Place the roasting pan on the oven rack, then carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform.

6. 6

   Bake until barely set

   Bake for one hour and ten to fifteen minutes. The cheesecake is done when the edges are set but the center still wobbles like soft custard when you gently shake the pan. The top should be pale with perhaps the faintest golden blush at the edges. It will firm as it cools. Do not wait for the center to set completely or you will have overcooked it.

   If the top begins to brown before the center sets, tent loosely with foil for the remaining time.
7. 7

   Cool slowly

   Turn off the oven and crack the door open about two inches. Let the cheesecake cool in the water bath for one hour. This gradual cooling prevents cracks. Remove from the water bath, peel away the foil, and refrigerate uncovered until completely cold, at least four hours or overnight.

8. 8

   Segment the blood oranges

   While the cheesecake chills, prepare the compote. Slice off the top and bottom of each blood orange. Stand the fruit on one cut end and slice away the peel and pith in strips, following the curve. Work over a bowl to catch juices. Cut between the membranes to release clean segments, letting them fall into the bowl. Squeeze the membranes over the bowl when finished.

9. 9

   Make the compote

   Warm the honey in a small saucepan over low heat until it thins, about one minute. Add the blood orange segments with all their juice, the tablespoon of lemon juice, and a pinch of salt. Warm gently for two to three minutes, just until the honey dissolves into the juices and the segments are heated through. Do not let it simmer or the segments will break apart. Cool to room temperature. The compote will keep refrigerated for three days.

10. 10

    Unmold and serve

    Run a thin knife around the edge of the chilled cheesecake. Release the springform ring and lift it away. Slide the cake onto a serving plate, leaving the parchment bottom in place or carefully peeling it away. Spoon the blood orange compote over the top, letting the ruby syrup pool and drip down the sides. Serve cold, in thin slices.

Chef Tips

• •The best ricotta for this cake comes from someone who makes it. Ask at your farmers market or Italian deli. Taste it before you buy. It should be sweet, milky, and fresh, never sour or grainy.
• •Blood oranges are at their peak from January through March. If you are making this outside of winter, use Cara Cara oranges or ripe navel oranges. The compote will be sweeter and less dramatic, but still beautiful.
• •This cheesecake improves on the second day. Make it a full day ahead for the best texture and the easiest slicing.
• •A glass of Moscato d'Asti or late-harvest Riesling pairs beautifully, the wine's sweetness matching the citrus without overwhelming the delicate ricotta.

Advance Preparation

• •Ricotta can be drained up to two days ahead, covered and refrigerated.
• •The cheesecake can be baked two days ahead. Keep refrigerated, uncovered for the first four hours, then loosely covered.
• •Blood orange compote holds for three days refrigerated. Bring to room temperature before serving.

Frequently Asked Questions

Nutrition Information

1 serving (about 195g)