Orange Almond Ricotta Cheesecake

These little Orange Almond Ricotta Cheesecakes were extraordinary. Amazing recipe, and quite unlike anything I’ve had before. I normally loathe cheesecake, much to my husband’s puzzlement (and probably most of America, considering the popularity of dessert at the Cheesecake Factory). Something about cream cheese used in a sweet context throws me off. But ricotta…just wow, it makes for a light and custardy cheese cake. Combined with the amaretto and orange, it is a winning combination.IMG_3011I haven’t made a crust with graham crackers in a very long time. I usually try to find something suitable to substitute, vanilla wafers or chocolate cookies coming in handy for such purposes. But I saw these Almond Thins at Trader Joes and thought they could not be more perfect. I highly recommend them just to snack on really, they are crisp, buttery and with slices of almonds studded throughout.

IMG_2729I cut my recipe in half, and made them cupcake size. I actually do make a lot of cheesecake, since it is my husband’s favorite dessert. I almost alway cut the recipe in half and make single size portions, as I never plan on eating any.  It’s really easy to do, the only essential is to use foil cupcake wrappers instead of paper, and bake for around 20 minutes.


These were perfect, easy to make a delicious.



Next up: Brown Butter SnickerdoodlesBaked Sunday Mornings

6 thoughts on “Orange Almond Ricotta Cheesecake

  1. What a great idea to make them cupcake size! They are so cute!! I’m not a huge fan of cheesecake either (don’t hate it, but don’t go out of my way for it). But I think I will need to try it with ricotta, as it sounds like it is better.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s