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This delicious dessert requires a little bit of planning. The day before baking the cheesecake, drain the ricotta in the fridge. Once the cheesecake is baked, it needs to chill one day to firm up. For the proper texture, be sure to use fresh ricotta cheese; it's available at some supermarkets and at specialty foods stores and Italian markets.
10 to 12 servings
Ingredients
Crust
1 3/4 cups graham cracker crumbs (finely ground in processor; from about 15 whole graham crackers)
1/4 cup (packed) dark brown sugar
1 tablespoon all purpose flour
1/2 teaspoon coarse kosher salt
1/4 cup (1/2 stick) unsalted butter, melted
2 tablespoons water
Filling
1 1/2 cups organic fresh whole-milk ricotta cheese (about 12 ounces)
3 8-ounce packages cream cheese, room temperature
1/2 vanilla bean, split lengthwise
1 cup sugar
1 tablespoon finely grated orange peel
2 teaspoon vanilla extract
1/4 teaspoon coarse kosher salt
4 large eggs
Caramel-Orange Sauce (see recipe): http://www.bonappetit.com/recipes/2010/03/caramel_...
Special Equipment
9-inch-diameter springform pan with 2 1/2-inch-high sides
Cheesecloth
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1st Keep
 Patrice_Sartor
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