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FENNEL & ORANGE (ALMOST) NO-BAKE RICOTTA CHEESECAKE.

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Ingredients
  

fennel & orange graham cracker crust

  • 14 graham crackers
  • 1 teaspoon fennel seeds ground
  • 1 teaspoon orange zest
  • 2 pinches sea salt
  • 8 tablespoons salted butter melted

roasted oranges

  • 1 orange thinly sliced with rind on
  • 1 tablespoon olive oil
  • 1 tablespoon honey
  • 2 pinches flaky sea salt

orange ricotta filling

  • 12 ounces ricotta
  • 8 ounces cream cheese room temp
  • 6 tablespoons honey
  • 2 tablespoons fresh orange juice with pulp
  • 1 teaspoon orange zest
  • ½ teaspoon pure vanilla extract
  • 2 pinches sea salt

topping

  • ¾ cup whipping cream chilled
  • ¼ teaspoon crushed fennel seeds
  • 1 tablespoon bee pollen
  • flaky sea salt to garnish
  • olive oil to garnish

Instructions
 

Make the graham crust.

  • Preheat oven to 375º Blend crackers in a food processor or blender until they’re a fine flour. Transfer to a large bowl, and mix in the ground fennel, orange zest, and sea salt. Toss to incorporate. Pour in the butter, and mix with a spatula until completely combined. Use hands and then the base and sides of a measuring cup to press crust evenly into the bottom and sides of a 9-inch pie pan.
  • Bake for 10 minutes, until golden brown. Remove from oven and cool completely.

Make the roasted oranges.

  • Increase oven temperature to 425º Line a small rimmed baking sheet with parchment paper. Lay oranges flat on the baking sheet and drizzle with the olive oil, honey, and sea salt. Roast for 20 minutes, until oranges are beginning to caramelize. Remove from heat and cool completely.

Make the filling.

  • In a large bowl, mix the ricotta, cream cheese, honey, orange juice, orange zest, vanilla, and sea salt with a hand mixer on high until completely smooth. Once crust has cooled completely, transfer to crust. Place in the refrigerator while you prepare your toppings.

Assemble the cheesecake.

  • In a large bowl, whip the heavy cream with an electric hand mixer. Dollop onto the top of the cheesecake. Cover with plastic wrap and chill at least two hours before serving. When ready to serve, top with the roasted orange slices, bee pollen, flaky sea salt, and a drizzle of olive oil.