Cranberry Ricotta Cheesecake

Preparation

1. Step 1

   Prepare the crust: Heat oven to 325 degrees. Butter bottom and sides of a 9-inch springform pan.

2. Step 2

   In a bowl, mix butter, crumbs and salt until evenly moistened. (If you just finished grinding the crumbs in a food processor, add the butter and salt to the machine and pulse to mix.) Press evenly into the bottom of the prepared pan.

3. Step 3

   Bake until browned at the edges and dry on top, about 12 minutes. Cool completely in the pan. The crust can be baked up to 3 days before filling.

4. Step 4

   Prepare the filling: If needed, heat oven to 325 degrees. Combine the sugar, cornstarch and salt in a food processor. Zest 1 clementine directly over the mixture. Process until the zest is finely ground into the mixture. Squeeze ¼ cup juice from the clementines and add to the processor, along with the cream cheese and ricotta. Process, scraping the bowl occasionally, until very smooth.

5. Step 5

   Add the eggs and orange blossom water and pulse just until incorporated. Scrape the bowl and pulse a few more times to smooth out the filling. (Don’t overmix or the filling may crack.) Set the crust on a sheet pan and pour the filling over the crust.

6. Step 6

   Bake until the outer 2 inches of the filling are set but the center still jiggles a lot, 55 to 60 minutes. Turn off the oven and let the cheesecake sit in the oven for 15 minutes, then remove from the oven. Carefully run an offset spatula or thin knife around the edges to prevent cracking. Cool to room temperature.

7. Step 7

   While the cheesecake bakes, make the cranberry topping: Combine the cranberries, sugar, ginger and salt in a large saucepan. Zest 1 clementine directly over the mixture. Squeeze ⅓ cup juice from the clementines. Add to the saucepan.

8. Step 8

   Bring the mixture to a boil over medium-high heat, stirring occasionally, then lower the heat to medium and boil, stirring occasionally, until the cranberries burst and thicken and the little bit of liquid remaining bubbles slowly, about 15 minutes. Stir more near the end to prevent scorching.

9. Step 9

   Remove from the heat and cool to room temperature.

10. Step 10

    Spoon the room temperature cranberry sauce over the room temperature cheesecake, leaving a ½-inch rim uncovered, then refrigerate. When the cheesecake is cold, you can cover the pan for up to 3 days before unmolding and serving.