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15-oz. container whole-milk ricotta (about 1-1/2 cups)
3 oz. cream cheese, at room temperature
3/4 cup granulated sugar
2 Tbs. unbleached all-purpose flour
1/4 tsp. table salt
3 large egg yolks
1 Tbs. finely grated orange zest
1 Tbs. orange-flavored liquer (such as Grand Marnier or Cointreau) or orange juice
1Press-In Cookie Crust, baked and cooled (I like vanilla or chocolate wafers for this tart)
Strips of orange zest or segments of blood orange, for garnish (optional)

Preparation

Position a rack in the center of the oven and heat the oven to 350°F. In a medium bowl, combine the ricotta and cream cheese. Using an electric mixer, beat on medium speed until well blended and no lumps remain, about 3 min. Add the sugar, flour, and salt and continue beating until well blended, about 1 min. Add the egg yolks, orange zest, and orange liqueur. Beat until just incorporated. Use a rubber spatula to scrape the filling into the crust and spread the filling evenly.
烘烤蛋art，直到填充锅在锅被轻推30至35分钟时几乎没有摇晃。让完全冷却在架子上。将盘中的蛋art在锅中冷藏，直到冷藏，牢固2至3个小时。如果您愿意的话，用橙皮或血橙片段的条饰有。

(11 ratings) Read Reviews

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Annecharlotte828| 12/22/2019

My family and I love this recipe! I‘ve been making it for years. I often make it at Christmas time. I usually make it with a chocolate cookie crust (chocolate wafers). The creamy orange goes lovely with chocolate. But I also love it with vanilla. I prefer using orange liqueur over plain orange juice. This is definitely a winner of a recipe!
butterscotch| 03/08/2019

This is an old favorite--delicious and easy to make. Since it contains 3 oz of cream cheese, it's a great substitute for those craving cheesecake but worried about making dessert with a pound of cream cheese. I have made this many times, and I feel strongly that for really good flavor it must be made one day ahead. If you serve it on the same day you make it, the texture will be fine but the flavors won't be well developed. On the second day, there's a startling improvement in flavor.