Orange-Vanilla Ricotta Cheesecake

Ingredients

• 1.3 cups shortbread cookies 
• 2 large egg yolk at room temperature
• 3 large eggs at room temperature
• 0.3 cup flour all-purpose
• 1 cup granulated sugar 
• 0.5 cup orange marmalade 
• 2 teaspoons orange zest packed (from 1 medium orange)
• 2 pounds ricotta cheese at room temperature
• 0.5 teaspoon salt fine
• 2 tablespoons butter unsalted melted plus more for coating the pan ()
• 2 teaspoons vanilla extract 
• 0.3 cup vodka 

Equipment

• food processor
• bowl
• frying pan
• sauce pan
• oven
• springform pan
• measuring cup

Directions

1. Heat the oven to 350°F and arrange a rack in the middle. Coat a 9-inch springform pan with butter.
2. Place the cookie crumbs and melted butter in a medium bowl and mix until thoroughly combined.
3. Place the crumb mixture in the prepared pan and, using a measuring cup, press it evenly into the bottom.
4. Place the ricotta in the bowl of a food processor and blend until smooth.
5. Add the sugar and flour and pulse until well incorporated, about 10 (1-second) pulses, then scrape down the sides of the bowl. With the motor running, add the eggs and egg yolks one at a time until well incorporated.
6. Add the vanilla, orange zest, and salt and blend until just incorporated.
7. Pour the mixture into the prepared pan/crust and smooth the top.
8. Bake until the center of the cheesecake is set and the edges are golden brown, about 1 hour.
9. Place the marmalade and vodka in a small saucepan over medium heat and bring to a boil. Reduce the heat to low, simmer, and reduce the sauce by half, about 10 to 15 minutes. Cool slightly (about 5 minutes) and pour over the cooled cake.
10. Let set before cutting, at least 15 minutes.