Honey Ricotta Illinois Prairie Cheesecake with Candied Blood Oranges

YIELD: 1 (9-INCH) SPRINGFORM CHEESECAKE PAN / 12 SERVINGS

Eli’s created a TV cheesecake for Bill Kurtis when he was honored by the Museum of Broadcast Communications, 1999; Bill and Donna at the studio with the Honey Ricotta Illinois Prairie Cheesecake.

Like Eli’s Cheesecake, Bill Kurtis and Donna LaPietra are symbols of Chicago. Bill, the renowned television journalist, and Donna, Executive Producer of Kurtis Productions, are big Eli’s Cheesecake fans. When we invited them to imagine a number-one-in-the-ratings cheesecake, they came up with Illinois Prairie Cheesecake, calling out their commitment to restoring native prairies.

Shopping List

       FOR THE TOASTED OAT AND PECAN STREUSEL:

            1 cup all-purpose flour

            ½ cup light brown sugar

            5 tablespoons cold unsalted butter

            ½ teaspoon ground cinnamon

            ¼ teaspoon salt

            ¼ cup lightly toasted oats

            ¼ cup chopped pecans

       FOR THE CANDIED BLOOD ORANGES:

            3 blood oranges

            1 cup water

            1 cup granulated sugar

       FOR THE HONEY RICOTTA BATTER:

            15 ounces ricotta cheese, room temperature

            2 (8-ounce) packages cream cheese, room temperature

            ½ cup granulated sugar

            ¼ teaspoon salt

            2 tablespoons cake flour

            ¼ cup honey

            ½ teaspoon vanilla extract

            2 large whole eggs, room temperature

            ½ cup sour cream, room temperature

1.    Prepare the Toasted Oat and Pecan Streusel (see recipe variation on p. 115) in a 9-inch springform pan. Follow the recipe as directed through Step 4. Place the springform pan in the center of the oven, directly on the middle shelf. Bake for 15 minutes, until set. Watch the streusel through the bake time to ensure it is not overbaked. Remove from the oven and set aside to cool to room temperature, about 1 hour.

2.    Prepare the the Candied Blood Oranges (see recipe on p. 123). Follow the recipe as directed and set aside until ready to use.

3.    Prepare the Honey Ricotta batter (see recipe on p. 99). Follow the recipe as directed.

4.    Preheat the oven to 300°F. Generously grease and flour the springform pan (see Trade Secret on p. 76). Fill the springform pan with the Honey Ricotta batter.

5.    Place the filled springform pan in the center of the oven, directly on the middle shelf. Bake for 45 to 50 minutes, until the cake is slightly firm to the touch, jiggles in the center, and is lightly souffléd on the sides. Remove from the oven and set aside to cool to room temperature, about 1 hour.

6.    Loosen the cheesecake from the springform pan by sliding an offset spatula around the inside ring. Remove the springform pan from the cake and transfer to a plate. Refrigerate for at least 1 hour or overnight before decorating.

7.    Carefully place the Candied Blood Oranges on the top of the cake in a pattern of your choice.

8.    Slice the cake with a thin, nonserrated knife that is dipped in hot water and wiped dry after each slice. Serve immediately or store in the freezer well wrapped for up to 3 months.

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The longer the Candied Blood Oranges remain in the simple syrup, the more translucent and beautiful they become.

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