Blood Orange Ricotta Cheesecake

Blood Orange Ricotta Cheesecake

Ricotta makes this lighter and less rich than a standard cheesecake.

Ingredients:
Blood Orange Glaze:
3/4 teaspoon unflavored gelatin
7 tablespoons freshly squeezed blood orange juice, strained (1-2 oranges)
1 tablespoon sugar
Filling:
2 pounds whole-milk ricotta
3/4 cup sugar
4 eggs
Grated zest of 2 blood oranges
1 teaspoon vanilla

Directions:
1. Preheat the oven to 325°F and butter a 9-inch springform pan.
2. Beat the ricotta and sugar until smooth, then beat in the eggs one at a time, the zest and the vanilla.
3. Pour into the pan and bake about 1 hour, until set with a slight wobble in the center. Cool completely.
4. For the glaze, soften the gelatin in 2 tablespoons of the juice. Heat the rest of the juice with the sugar, stir in the gelatin until dissolved, cool slightly and pour over the cheesecake. Chill until set.