Blood Orange Cheesecake - cooking recipe

Ingredients

CRUST
6 -7 graham crackers, crushed into crumbs (3/4 cup)
4 tablespoons unsalted butter, melted
Cheesecake
2 cups fresh ricotta cheese
3/4 cup granulated sugar, divided
3 tablespoons fresh lemon juice
1 (1 ounce) envelope unflavored gelatin
4 large egg yolks
1/2 cup milk, plus
2 tablespoons milk
1 pinch salt
1/2 blood orange, grated zest of
1 teaspoon pure vanilla extract
4 ounces cream cheese, room temperature
1/2 cup heavy cream, whipped
Candied Blood Orange Slices(optional)
1 blood orange, scrubbed
3/4 cup granulated sugar
2 cups water
2 tablespoons light corn syrup
Blood Orange Glaze(optional)
3/4 teaspoon unflavored gelatin
7 tablespoons freshly squeezed blood orange juice, strained (1 to 2 oranges)
2 tablespoons granulated sugar
1/4 teaspoon cornstarch

Preparation

Preheat the oven to 350 degrees F.
Fit a parchment circle into the bottom of a 7-inch springform pan.
CRUST:.
Combine graham-cracker crumbs and 2 tablespoons sugar(from the 3/4 cup sugar) in a small bowl.
Stir in melted butter with a fork until crumbs are moistened.
Press into bottom of pan, and bake for 10 minutes.
CHEESECAKE:.
Place ricotta in a sieve lined with cheesecloth, place in refrigerator, and let the ricotta drain for several hours or overnight.
Place lemon juice in a small bowl, and sprinkle gelatin over the surface. Set aside for 10 minutes to soften.
In a small, heavy saucepan, beat egg yolks until smooth.
Whisk in milk, gradually whisk in remaining 1/2 cup plus 2 tablespoons sugar.
Add saltand cook over low heat, stirring constantly, until mixture coats the back of a spoon, about 7 minutes.
DO NOT ALLOW TO BOIL!
Transfer to a bowl, and stir in softened gelatin, orange zest, and vanilla, mixing until gelatin is completely dissolved.
Set custard aside.
Place drained ricotta in the bowl of a food processor, and process until smooth.
Add cream cheese, and process again until smooth.
With machine running, add warm custard, and process just long enough to combine.
Transfer to a bowl, and fold in whipped cream.
Pour mixture into the prepared pan, cover, and chill overnight.
Place a candied orange slice in center of cake. Pour glaze over top, tipping cake pan to cover completely.
Chill for 1 hour, or until glaze is set.
To unmold, wrap a hot towel around sides of pan to help release cake, and run a thin knife around the inside of the pan.
Carefully remove outside of pan. Slide onto a serving plate, and chill until ready to serve.
CANDIED BLOOD ORANGE SLICES:.
Cut orange into 1/8-inch slices and in a small saucepan over medium heat, combine sugar, water, and syrup.
Bring to a boil, cover, and simmer until clear and no crystals cling to sides of pan, about 3 minutes.
Add orange slices in 1 layer; simmer until transparent, about 1 hour.
Using a slotted spoon, transfer to a wire rack to cool.
BLOOD ORANGE GLAZE (Makes enough for one 7-inch cake):.
In a small bowl, sprinkle gelatin over 2 tablespoons of the juice; let stand until soft, about 10 minutes.
In a small saucepan, bring sugar and 4 tablespoons juice to a boil.
Combine remaining tablespoon juice and cornstarch in a small bowl, stirring until dissolved; whisk into boiling orange juice.
Remove from heat. Stir in softened gelatin.
Cool to lukewarm, and pour over cake.