Ingredients
For Cheesecake:
- 1 (15-ounce) container ricotta
- 3/4 cup sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1 orange, zested
- Pinch salt
- 1 (9-inch) prepared graham cracker crust
For Topping:
- 1 (15-ounce) can peaches, juice reserved and peaches chopped
- 1 orange, juiced
- 2 teaspoons cornstarch
- 1 tablespoon sugar
- Pinch salt
Directions
For Cheesecake:
Puree ricotta in a food processor until smooth. Scraping down the sides. Add the sugar and puree for approximately 1 minute so that it is not grainy. Add the eggs, vanilla, orange zest and salt. Puree until smooth and combined.
Place a small bowl in the bottom of a 5 quart slow cooker and place a small plate on top of the bowl. Place pie crust on top of the plate and pour the filling into the pie crust. Place 4 paper towels over the top of slow cooker bowl making sure not to let the towels touch the top of the cheesecake. Secure with lid and cook on high setting for 1 1/2 hours, or until set. Remove from slow cooker and let sit for 30 minutes, then refrigerate for 30 minutes or until chilled.
For Topping:
In a small pot whisk together the reserved peach juice, orange juice, cornstarch, sugar and salt. Stir in the chopped peaches and heat over medium heat. Cook until liquid thickens about 5 minutes. Remove from heat and serve warm over a slice of cheesecake.
Oven Instructions:
Preheat oven to 325 degrees F.
Place the pie crust into a baking dish or roasting pan large enough to accommodate the pie tin. Pour the filling into the crust. Add about 1-inch of warm water into the bottom of the baking dish and cover with foil. Using a skewer, pierce about 12 holes into the foil to allow steam to vent. Bake for 50 minutes to 1 hour or until cheesecake set. Remove cheesecake from water bath and let rest on the counter for 30 minutes. Then place in the refrigerator for 30 minutes or until chilled.
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By alexanders04_471204
Fort Carson, CO
on December 18, 2011
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I just finished enjoying this cheesecake! The only thing I did different was add water to the crock pot which janepesos suggested. It set perfectly...not sure what all the other people did for it to not come out..I followed the recipe exactly...and it came out great!...Even with or without the Peach sauce. Thanks!!
By janepesos_5776132
philadelphia, PA
on June 06, 2010
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I made this last night, with some minor modifications, lol and it turned out TOTALLY AWESOME! First, I used cream cheese instead of ricotta. I knew beforehand I only liked ricotta in layered cakes or lasagna so why do that to myself. Second, while mixing the batter, I preheated my 6qt slow cooker w/locking lid (didn't need the paper towels because of the seal with my crock on high with a few cups of water in it. I would'nt just thow food into a cold oven to bake so why start with a cold crock. Once the batter was ready, I poured about 2 cups of the heated water into a small bowl, placed the bowl into the crock, poured the filling into the crust, and let the pie cook for 2hrs, UNDISTURBED. I also used 1 lb of fresh strawberries instead of peaches (not in season yet for the topping with the zest & juice of 2 lemons. Still kind of iffey about the peaches. Never had cheesecake with them, but I'll give it a shot next month when they are in season. I figured if whomever wrote this recipe was anyone remotely similar to me while cooking, did have a cocktail or 2 while in process. So I fully understood how some steps may have been left out,lol. But for the most part it comes down to following ANY recipe you get from anywhere with someone elses tastes & habits. It's like duh and or hola, gotta tweak it up to your tastes & practices. And put your own foot in it! So thank you Sandra, I now have MY own cheesecake recipe to flaunt for my fast food drive thru dinner girlfriends and to make with my kids. ;~
By imjustgwen_12900319
Elizabeth City, 73
on May 30, 2010
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I made this one last night and was very disappointed. It cooked better for me without the paper towels. I had them on for about 2 1/2 hours and then took them off and it set up in about a half hour after I did that. The texture was grainy, and I had that ricotta working for about 5 minutes. The flavor was....interesting. It tasted like very sweet oranges with a horrible texture. My husband usually eats anything, even things he doesn't like, and he still didn't eat this one. Don't waste your time and leave the ricotta for lasagne.
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