Citrus Cheesecake With Almond Crust

Hello everybody, it is Brad, welcome to my recipe page. Today, we're going to prepare a special dish, Citrus Cheesecake With Almond Crust. One of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This will be really delicious.

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To get started with this particular recipe, we must prepare a few components. You can cook Citrus Cheesecake With Almond Crust using 20 ingredients and 15 steps. Here is how you can achieve that.

Ricotta and cream cheese give this cheesecake a rustic and creamy twist. A toasted almond crust with candied citrus provides a tart and sugary accent. Serve with orange sorbet to tie all the flavors together.

Ingredients and spices that need to be Take to make Citrus Cheesecake With Almond Crust:

1. Toasted Almond Crust
2. 1 cup toasted almonds
3. 3 tablespoons cane sugar
4. 1/4 teaspoon kosher salt
5. 2 tablespoons melted and cooled butter
6. 1 egg yolk (Reserve egg white)
7. 1/4 teaspoon vanilla extract
8. Citrus Filling
9. 32 ounces whole milk ricotta
10. 8 ounces cream cheese
11. 3/4 cup cane sugar
12. 3 large eggs, separated
13. 1/4 teaspoon kosher salt
14. 1 teaspoon vanilla extract
15. 1 tablespoon corn starch
16. 1 tablespoon Grand Marnier
17. 2 teaspoons lemon juice
18. Zest of 1 lemon
19. Zest of 1 orange
20. 2 tablespoons candied citrus

Instructions to make to make Citrus Cheesecake With Almond Crust

1. Preheat oven to 350º. Place rack in middle of oven. Butter and flour a 9-inch springform pan.
2. For the Crust
3. Toast almonds for 10 minutes, cool. Turn oven to 325º.
4. In food processor, chop almonds and sugar until fine. Add salt, pulse several times. In a separate bowl, add egg yolk, butter and vanilla, whisk together.
5. Add butter mixture to nuts and pulse until small clumps form.
6. Place mixture in springform pan. Spread with fingers until the bottom is covered. Tamp down with the bottom of a water glass, starting in the middle and moving outwards. Refrigerate for 15 minutes.
7. Bake crust in oven for 10 minutes, or until toasted. Cool on wire rack.
8. For the Citrus Filling
9. In food processor, combine sugar and citrus zest. Pulse until combined. Transfer to stand mixing bowl.
10. Add cream cheese and salt. With paddle attachment, beat on medium speed until smooth. Add ricotta and mix until you reach the desired consistency. For a grainier texture, one minute. For a smoother filling, 3-4 minutes.
11. Add egg yolks, one at a time. Beat in vanilla, corn starch, Grand Marnier, and lemon juice. Remove to large bowl.
12. Whip the 4 egg whites in a separate mixing bowl until stiff peaks form. Add 1/4 of mixture to filling, folding until combined. Add remaining egg whites, gently fold together.
13. Bake for 1 hour 15 minutes, rotating after 20 minutes. Check after one hour to see if filling has set. Cheesecake will be done when it is golden brown on top, and has started to separate from the sides of the pan.
14. Cool on wire rack. Refrigerate for 4 hours. Top with powdered sugar and candied citrus that has been rolled in cane sugar.
15. Add a spoonful of orange sherbet.

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