Ingredients:
I love bread pudding and cheesecake so I found a way to have my cheesecake and bread pudding too! This union of tasty bread pudding, Italian ricotta cheese, citrus caramel sauce, with an unexpected and welcome toffee crunch, is the definition of delicious, modern comfort food.
Ingredients:
Base:
1 cup Graham cracker crumbs
3/4 cup (about 2 slices) fine bread crumbs (D’Italiano original thick slice bread, white or whole wheat- processed to fine in food processor)
1/4 cup flour
2 Tblsp. granulated sugar
2 Tblsp icing sugar
1/3 cup butter, melted
1/2 tsp. cinnamon
Filling:
6 slices of dried D’Italiano original thick slice bread (white or whole wheat) cut into cubes (leave on counter overnight or dry in oven for 20 mins at 200 degrees F)
1/2 cup condensed milk
3/4 cup 1% milk
3/4 cup mini toffee bits
3/4 cup sweetened dried cranberries
2 tsp. vanilla
1 tsp. ground cinnamon
1 cup digestive cookies (crushed into bits)
1 cup ricotta cheese
3- 8-oz. Packages light cream cheese, at room temperature
2 Tblsp. all-purpose flour
3/4 cup granulated sugar
Pinch of salt
4 large eggs, at room temperature
Orange Caramel Topping:
1/2 cup sugar
3/4 cup orange juice
1 cup whipping cream, warmed
¾ tsp. orange zest
1 ½ tsp. cornstarch
12 Mandarin orange slices and 1/4 cup toffee bits for garnish
Directions:
Preheat your oven to 375. Spray 9” springform pan with non-stick vegetable spray.
Base:
In food processor, process bread slices until they are a fine crumb. In a medium bowl, stir together the graham cracker crumbs, bread crumbs, granulated sugar, 1/2 tsp. cinnamon and icing sugar. Mix in the melted butter until the crumbs are evenly moist and clump together slightly. Transfer the mixture to a 9-inch springform pan and press evenly onto the bottom of the pan. Bake until the crust is fragrant - approx. 10 minutes. Let the pan cool on a rack. Lower the oven temperature to 300 degrees F.
In a separate bowl, mix together the milk, condensed milk, ½ tsp. cinnamon, and 1 tsp vanilla. Pour the mixture over the bread and stir until the bread is coated. Let soak 5 minutes. Stir in toffee bits and dried cranberries. Set aside.
Filling:
In a stand mixer fitted with the paddle attachment, beat the cream cheese, ricotta, flour, and a pinch of table salt on medium speed, scraping down the sides of the bowl and the paddle frequently. Beat until very smooth and fluffy- about 5 minutes. Make sure the cheese has no lumps. Add the granulated sugar and continue beating until well blended and smooth. Add the eggs one at a time, 1 tsp vanilla and 1/2 tsp. cinnamon , beating just until blended. (Don't overbeat once the eggs have been added or the cheesecake will puff too much and crack as it cools.) Fold in the bread mixture and crushed cookies. Bake at 300 degrees F (in water bath or put pan of water underneath ) until the center jiggles like Jell-O when nudged- approximately 1 hour.
Caramel orange Topping:
In a small, heavy saucepan, combine the sugar and orange juice and orange zest. Cook over medium-high heat about 8 minutes until the sugar turns amber in color. Remove from heat and quickly stir in the warm cream. Return sauce to stove, whisk in cornstarch and cook for approximately 3 more minutes on medium low until it thickens to the consistency of gravy.
When cake has completely cooled (20-30 minutes) pour topping over cheesecake and refrigerate for 8 hrs. or overnight.(*Note: Do not skip this step! It must be refrigerated for 8 hours or cake will have a runny center). Top each piece with slice of mandarin orange and ½ tsp. toffee bits and serve.
* Note: For mini cheescakes: Use meat pie foil plates (5” X 1 3/8”) and cook the crust and filling for ½ the time of the regular cheesecake.
Prep time: 45 minutes
Yield: 12 servings