Sunday, January 29, 2012

Ricotta Cheesecake

I had some leftover ricotta cheese, and I did not know what to do with it. I always wanted to try to make ricotta cheesecake. With some experimentation, I think I got a set recipe down.

Light Ricotta Cheesecake

1 Package of graham crackers
2 tbs Brown sugar
1 tsp Cinnamon
3 tbs Melted butter

16 oz Ricotta cheese (Drained of most liquid)
16 oz Cream cheese (I think its 16 oz. Basically a block)
2/3 cup Sugar
1/3 cup Cake flour
2 Egg whites
2 Eggs
1 tsp Orange blossom
Zest of one orange and one lemon
1/4 Lemon juice

Directions for the crust
1. Melt butter
2. In food processor combine crackers, cinnamon, and sugar
3. Pulse everything until well blended
4. Slowly drizzle butter in
5. Line baking material bottom with crust

Directions for the filling (Preheat oven to 350)
1. Beat egg whites until soft peaks form. (set aside in a bowl)
2. With a paddle mixer, beat the cream cheese and ricotta cheese together.
3. Put in the two eggs. (one at a time at low speed)
4. Add in sifted sugar and cake flour.
5. Mix very slowly or else everything will fly out.
6. Add in lemon juice, orange blossom, and zests.
7. Mix until well incorporated.
8. Fold egg whites into the batter
9. Prepare a water bath
10. Put batter in cake pan
11. Put cake into the oven for 45-60 minutes.
12. Let it cool and serve

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