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Cheesecake with Dried Fruit Compote

Ricotta Cheesecake with Dried Fruit Compote

A winter cheesecake with dried fruit compote paired with a Sauternes makes for a festive finale to dinner.

Course Dessert
Author adapted from "The A.O.C. Cookbook" by Suzanne Goin


  • 2 tablespoons butter
  • 12 oz. cream cheese
  • 1 lb. whole-milk ricotta, drained if wet my favorite ricotta is Calabro
  • 1/2 vanilla bean
  • 1 cup sugar
  • 6 large eggs
  • 1 oranges, zested
  • 3/4 cup Dried Fruit Compote (recipe follows)
  • Almond Biscotti for serving


Ricotta Cheesecake

  1. Preheat the oven to 325 F. If using a nonstick 9-inch springform cake pan, butter the bottom and sides. (If NOT using a nonstick springform pan, butter bottom and sides then line bottom with parchment paper and butter parchment paper.)

  2. With a standing mixer, beat the cream cheese and ricotta together until smooth. Split the vanilla bean in half lengthwise and with a sharp knife, scrape the vanilla seeds out and add to cheese mixture. 

  3. With the mixer running, slowly add the sugar. Beat until smooth and light. Add the eggs one at a time, scraping the dough down in between each egg. Add the orange zest and mix to combine.

  4. Pour the mixture into the prepared springform pan. Bake for 1 hour or until cheesecake is just set. Cheesecake should be a little jiggly. As soon as you remove the cheesecake from the oven, gently run a knife around the cake pan edge - this prevents the cheesecake from sticking to the sides which can result in the top cracking. Cool in pan and then refrigerate in the springform pan for at least 4 hours.

  5. Serve the cheesecake with dried fruit compote and an almond biscotti