4 packages full-fat cream cheese, brick style and room temperature
1 1/2 C whole milk ricotta cheese, strained and room temperature
3 tsp pure vanilla extract
5 large eggs, room temperature
2 large egg yolks, room temperature
1/2 C heavy cream, room temperature
2 tsp all-purpose flour
1/4 C fresh lemon juice
1/4 C sugar
1/2 tsp lemon zest
1/2 tsp orange zest
12 oz mixed berries, fresh or frozen
2 tsp pure vanilla extract
1 T fresh orange juice
RECIPE INSTRUCTIONS:
4-5 hours before baking, strain ricotta at room temperature by placing it in cheesecloth in a strainer over a bowl.
When ready to start, preheat your oven to 350°F.
Lightly spray a 9" springform pan with nonstick spray.
Wrap the bottom and sides of the pan with heavy duty tinfoil. I recommend doing several diligent layers here to ensure no water creeps through when you place the pan in the water bath. Set the pan aside.
In a large bowl, combine graham cracker crumbs, 1/3 C sugar, and melted butter; stir well. Firmly pat the mixture into the prepared pan. Bake in the preheated oven for 10 minutes. Place partially baked crust on a cooling rack and set aside while you prepare the filling. Reduce your oven’s temperature to 325°F. In a large bowl, beat the softened cream cheese and ricotta cheese until completely smooth, scraping the bowl as needed.
Add 2C sugar and vanilla, then beat until the mixture is smooth, scraping down the sides and bottom of the bowl. Add the eggs and yolks, one at a time, beating well after each addition.
Add in the heavy cream and gently stir until it’s evenly combined. Finally, fold in the flour.
Pour the filling into the prepared crust and, using a silicone spatula, smooth the top.
Place the cheesecake pan into a large, deep pan. Fill the pan with 2 inches of hot water. This is your water bath and will help ensure your cheesecake comes out crack-free.
Carefully place the pan in the oven and bake for 1 hour and 15 minutes. Set the oven to the lowest setting and let the cheesecake sit undisturbed for 30 minutes, with the door closed. The cheesecake should still be slightly wiggly.
Remove the cake from the oven and gently run a knife around the edges. Place the cheesecake on a cooling rack and let it cool completely, then loosely cover the pan with Saran Wrap and chill for at least 6 hours, preferably up to 8.
In a medium saucepan over medium-high heat, bring lemon juice and sugar to a boil. Cook, stirring occasionally, until the sugar has completely dissolved into the mixture.
Add the lemon zest and berries and bring the mixture to a boil. Reduce heat to a simmer and continue cooking, stirring occasionally and slightly mashing down the berries for 10 minutes.
Remove from heat. Stir in vanilla extract and fresh orange juice.
Pour the sauce into a bowl and cool to room temperature.
