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A Suitably Grown-up Dessert

Snow Leopard Vodka Orange and Ricotta Cheesecake Vodka Marmalade Glaze Adela Jung Chohound

A Suitably Grown-up Dessert

Here at Snow Leopard Vodka we’re always looking for innovative ways to use our fine spirit. Whether it be in one of our signature cocktails or used in a sauce to pour over steak we like to think outside the box. This orange-vanilla ricotta cheesecake with a vodka-marmalade glaze from Adela Jung at Chowhound is perfect for adding an elegant twist to a classic dessert.



For the crust:

1 1/4 cups pecan shortbread cookie crumbs, from about 11 cookies

2 tablespoons unsalted butter, melted, plus more for coating the pan


For the filling:

2 pounds good-quality ricotta cheese, at room temperature

1 cup granulated sugar

1/3 cup all-purpose flour

3 large eggs, at room temperature

2 large egg yolks, at room temperature

2 teaspoons vanilla extract

2 teaspoons packed orange zest (from about 1 medium orange)

1/2 teaspoon fine salt


For the topping:

1/2 cup orange marmalade

1/3 cup Snow Leopard vodka




For the crust:

Heat the oven to 350°F and arrange a rack in the middle. Coat a 9-inch springform pan with butter.

Place the cookie crumbs and melted butter in a medium bowl and mix until thoroughly combined. Place the crumb mixture in the prepared pan and, using a measuring cup, press it evenly into the bottom. Bake for 10 to 15 minutes or until golden brown around the edges. Cool completely on a wire rack.


For the filling:

Place the ricotta in the bowl of a food processor and blend until smooth. Add the sugar and flour and pulse until well incorporated, about 10 (1-second) pulses, then scrape down the sides of the bowl. With the motor running, add the eggs and egg yolks one at a time until well incorporated. Add the vanilla, orange zest, and salt and blend until just incorporated. Pour the mixture into the prepared pan/crust and smooth the top.

Bake until the centre of the cheesecake is set and the edges are golden brown, about 1 hour. Remove to a wire rack and let cool.


For the topping:

Place the marmalade and vodka in a small saucepan over medium heat and bring to a boil. Reduce the heat to low, simmer, and reduce the sauce by half, about 10 to 15 minutes.

Cool slightly (about 5 minutes) and pour over the cooled cake. Let set before cutting, at least 15 minutes.



Have you tried cooking with Vodka? Tag your photos #GreatVodkaForGood


15% of all Snow Leopard Vodka profits go directly to Snow Leopard Conservation projects. Use the hashtag #rarecharacter and help us spread the word.


Snow Leopard Vodka is perfect for a classic martini, served on the rocks and in premium cocktails.

Snow Leopard Trust

The Snow Leopard Trust is the world's largest organization in the study and protection of the endangered Snow Leopard. 15% of all our profits go directly to the Trust to help them on their mission.

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