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 CityPhotographer Nigel Cox

January 24, 2010

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Recipe notes