Ricotta Cheesecake with Caramel-Orange Sauce

Name: Ricotta Cheesecake with Caramel-Orange Sauce
Yield: 10 to 12 Servings
Ingredients: 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; 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)

By Karen DeMasco Locanda Verde New York CityPhotography by Nigel Cox

January 24, 2010

Image may contain Food Cake Dessert Plant Confectionery Sweets Dish and Meal

Recipe notes