Orange or Clementine Ricotta Cheesecake, a lovely crustless baked dessert. Light and airy cheesecake, topped with zesty sweet homemade orange or clementine curd and freshly whipped cream.

Perfect for Christmas, Easter, Mother's Day, or any time of the year! It's out of this world delicious!

Orange or Clementine Ricotta Cheesecake. A lovely crustless baked dessert. Light and airy cheesecake, topped with zesty sweet homemade orange curd and fresh whipped cream.

Since posting our delicious Fluffy Lemon Ricotta Cheesecake recipe, we've had so much positive feedback from all of you who've made it, we decided to make an orange or clementine version.

We've made both so we could get the exact measurements needed, and since it's so close to Christmas right now, we've used clementines in the photos you see here.

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Clementines are so sweet and juicy! We've made this ricotta cheesecake from scratch, so there are no artificial flavorings or colorings. What you see is exactly what you get! A wonderful gentle flavor of citrus, and the creaminess of the ricotta and cream cheese. It really is sublime!

Orange or Clementine Ricotta Cheesecake. A lovely crustless baked dessert. Light and airy cheesecake, topped with zesty sweet homemade orange curd and fresh whipped cream.

You may have noticed this cake doesn't have a base. There is no crust, and we think this adds to the light and fluffy cheesecake, making it not too heavy and claggy to eat. Sometimes, when you eat baked cheesecakes, they can be so rich, it's hard to get through one slice!

This cheesecake is certainly light and airy and delicate on the palate. It's a great dessert to make for an afternoon tea party or to have as a celebration cake.

For the decoration, we've kept it simple, using just a little freshly whipped cream and a drizzle of homemade clementine curd. The clementine curd is incredibly quick and easy to make, and if you have any leftover, spread it on some hot buttered toast. it's so good!

Orange or Clementine Ricotta Cheesecake. A lovely crustless baked dessert. Light and airy cheesecake, topped with zesty sweet homemade orange curd and fresh whipped cream.

Lots of people shy away from making baked cheesecakes because they think it's hard, or the cheesecake cracks on the surface. Well, you don't need to worry. Just follow the steps below and your cheesecake should come out just like you see in the photos.

If you wanted to make this as a Christmas or Thanksgiving dessert, just swap the decorations on the top of the cheesecake to suit! Easy peasy!

You can make ahead and keep chilled in the fridge for a day, and decorate just before serving, and if you're transporting, remember to keep it chilled so it doesn't break!

Orange or Clementine Ricotta Cheesecake. A lovely crustless baked dessert. Light and airy cheesecake, topped with zesty sweet homemade orange curd and fresh whipped cream.

Ingredients you'll need

Orange or Clementine Ricotta Cheesecake, ingredients

14 oz or 380 g Cream Cheese, Room Temperature

17 oz or 500 g Ricotta 

4 eggs, lightly beaten

1 Cup or 200 g Caster / superfine Sugar 

12 Fl oz. (1 1/3 cups) or 330 ml of Plain Yogurt

6 Celemtines OR 2 Oranges, Juice and Zest

4 Tablespoons cornflour / cornstarch

NOTE: The amount of orange or clementine juice is 150ml or 2/3 cup

For the Topping (optional) 

2 Tablespoons Orange or Clementine Curd

1 Cup or 235 ml Fresh Whipping Cream for serving or decorating on the top. 

How to make Orange or Clementine Cheesecake

1. Preheat oven to 325 F, 170 C.  

2. Line the base of a 9 inch / 20 cm round springform pan with parchment paper and grease the sides of the pan.  Also, wrap the bottom of your springform pan in aluminum foil so the foil also comes up the sides, like a coat. This will stop any water from seeping into the pan once it is in the water bath. 

Orange or Clementine Ricotta Cheesecake, line pan

3. In a mixing bowl, add all the ingredients except the eggs, and beat until everything is combined and smooth. Then slowly add the lightly beaten eggs, again, until everything is combined.

Orange or Clementine Ricotta Cheesecake, cheese ingredients

Transfer the mixture to the baking pan and using the tip of a knife, lightly swirl around to get rid of any air bubbles you see. 

Orange or Clementine Ricotta Cheesecake, remove air bubbles

4. Carefully transfer the cheesecake to a larger baking pan, and fill with water in it, just halfway up the outside of the springform pan. This will allow the cheesecake to cook more slowly and evenly.

Orange or Clementine Ricotta Cheesecake, in water bath

Then place in the oven and bake for 45 - 55 minutes. There should be a slight wobble to the cheesecake and a little golden on the surface. Once done, switch the oven off, and leave the cake inside with the door closed for a further 60 minutes. 

Orange or Clementine Ricotta Cheesecake, baked

When the cake has fully cooled, place in the fridge to chill, preferably overnight, but at least for 6 hours. Once firm, turn out onto a serving plate.

Orange or Clementine Ricotta Cheesecake, ready for decorating

I find it easiest to keep the cheesecake in the baking pan in the fridge until completely set and then remove the outer ring and place a plate on top of the cheesecake and turn upside down, then remove the cake pan base and parchment etc.

5. When chilled, you can decorate the top as follows:

For the Orange or Clementine Curd

Heat in the microwave for 30 seconds to loosen up then drizzle over the top. Make any pattern you wish!

For the Cream:

Whip up some fresh whipping cream until stiff, place the remaining cream in a piping bag and decorate the top as you like. 

Orange or Clementine Ricotta Cheesecake. A lovely crustless baked dessert. Light and airy cheesecake, topped with zesty sweet homemade orange curd and fresh whipped cream.
Orange or Clementine Ricotta Cheesecake. A lovely crustless baked dessert. Light and airy cheesecake, topped with zesty sweet homemade orange curd and fresh whipped cream.

We'd love to hear from you and what you thought of our recipe. Did you make any changes or add some other ingredients? Let us know in the comments below. Thanks for reading and happy cooking!

Orange or Clementine Ricotta Cheesecake. A lovely crustless baked dessert. Light and airy cheesecake, topped with zesty sweet homemade orange curd and fresh whipped cream.

Recipe Card

Orange or Clementine Ricotta Cheesecake. A lovely crustless baked dessert. Light and airy cheesecake, topped with zesty sweet homemade orange curd and fresh whipped cream.

Orange or Clementine Ricotta Cheesecake

Yield: 10
Prep Time: 15 minutes
Cook Time: 50 minutes
Additional Time: 1 hour
Total Time: 2 hours 5 minutes

Orange or Clementine Ricotta Cheesecake, a lovely crustless baked dessert. Light and airy cheesecake, topped with zesty sweet homemade orange curd and fresh whipped cream.

Ingredients

  • 14 oz or 380 g Cream Cheese, Room Temperature
  • 17 oz or 500 g Ricotta
  • 4 eggs, lightly beaten
  • 1 Cup or 200 g Caster / superfine Sugar
  • 12 Fl oz. (1 1/3 cups) or 330 ml of Plain Yogurt
  • 6 Celemtines OR 2 Oranges, Juice and Zest
  • 4 Tablespoons cornflour / cornstarch
  • NOTE: The amount of orange or clementine juice is 150ml or 2/3 cup

For the Topping (optional)

  • 2 Tablespoons Orange or Clementine Curd
  • 1 Cup or 235 ml Fresh Whipping Cream for serving or decorating on the top.

Instructions

    1. Preheat oven to 325 F, 170 C.  
    2. Line the base of a 9 inch / 20 cm round spring form pan with parchment paper and grease the sides of the pan.  Also, wrap the bottom of your spring form pan in aluminum foil so the foil also comes up the sides, like a coat. This will stop any water from seeping into the pan once it is in the water bath. 
    3. In a mixing bowl, add all the ingredients except the eggs, and beat until everything is combined and smooth. Then slowly add the lightly beaten eggs, again, until everything is combined. Transfer the mixture to the baking pan and using the tip of a knife, lightly swirl around to get rid of any air bubbles you see. 
    4. Carefully transfer the cheesecake to a larger baking pan, and fill with water in it, just halfway up the outside of the springform pan. This will allow the cheesecake to cook more slowly and evenly. Then place in the oven and bake for 45 - 55 minutes. There should be a slight wobble to the cheesecake and a little golden on the surface. Once done, switch the oven off, and leave the cake inside with the door closed for a further 60 minutes.
    5. When the cake has fully cooled, place in the fridge to chill, preferably overnight, but at least for 6 hours. Once firm, turn out on to a serving plate. I find it easiest to keep the cheesecake in the baking pan in the fridge until completely set and then remove the outer ring and place a plate on top of the cheesecake and turn upside down, then remove the cake pan base and parchment etc. 
    6. When chilled, you can decorate the top as follows:

For the Orange or Clementine Curd:

Heat in the microwave for 30 seconds to loosen up then drizzle over the top. Make any pattern you wish!

For the Cream:

Whip up some fresh whipping cream until stiff, place the remaining cream in a piping bag and decorate the top as you like. 

Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 701Total Fat: 34gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 179mgSodium: 505mgCarbohydrates: 69gFiber: 1gSugar: 60gProtein: 32g

Nutrition information isn’t always accurate

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