Ricotta Cheesecake with Caramel-Orange Sauce

Ingredients

• 1 tablespoon all purpose flour 
• 0.3 teaspoon coarse kosher salt 
• 24 ounce cream cheese room temperature
• 0.3 cup brown sugar dark packed ()
• 4 large eggs 
• 1.8 cups graham cracker crumbs whole finely ( ground in processor; from 15 graham crackers)
• 12 ounces whole-milk ricotta cheese fresh organic
• 1 cup sugar 
• 0.3 cup butter unsalted melted ()
• 0.5  vanilla pod split
• 2 teaspoons vanilla extract 
• 2 tablespoons water 

Equipment

• bowl
• frying pan
• oven
• knife
• sieve
• hand mixer
• roasting pan
• aluminum foil
• springform pan
• cheesecloth

Directions

1. Position rack in center of oven; preheat to 350°F. Blend graham cracker crumbs, brown sugar, flour, and coarse salt in processor.
2. Add melted butter and 2 tablespoons water; process until crumbsare evenly moistened.
3. Transfer crumb mixture to 9-inch springform pan with 2 1/2-inch-high sides; press mixture firmly onto bottom and 1 3/4 inches up sides of pan.
4. Bake crust until set, about 15 minutes. Cool crust in pan. DO AHEAD: Can be made 1 day ahead. Cover; store at room temperature.
5. Line sieve with 3 layers of cheesecloth; set over medium bowl.
6. Placericotta cheese in prepared sieve; wrap cheesecloth around ricotta and squeeze gently to remove excess liquid. Cover and chill overnight (additional liquid will drain from ricotta). Preheat oven to 325°F. Wrap 3 layers of foil around outside of springformpan with crust, covering completely. Using electric mixer, beat cream cheese in large bowl until smooth.
7. Add drained ricottacheese and beat until blended. Scrape in seeds from vanilla bean; beat until well blended (reserve bean for another use).
8. Add sugar, orange peel, vanilla extract, and coarse salt; beat until smooth.
9. Add eggs 1 at a time, beating until blended after each addition.
10. Transfer filling to baked crust in pan.
11. Place springform pan with cake in large roasting pan.
12. Add enough hot water to roasting pan to come halfway up sides of springform pan.
13. Bake until cheesecake is set around edges and center no longer moves when pan is gently shaken, about 1 hour 30 minutes.
14. Transfer cheesecake to rack and cool in pan 1 hour. Chill cheesecake uncovered overnight.
15. Using small knife, cut around cake sides to loosen.
16. Remove pan sides.
17. Transfer cake to platter.
18. Cut cake into wedges and serve with Caramel-Orange Sauce.
19. Bon Appétit