Classic Ricotta Cheesecake

2015-01-23

This is lighter in texture than the normal cheesecake.  This recipe serves 10

Ingredients

  • ¾ cup flour Wheat flour, white, all-purpose, enriched, unbleached
  • 3 tbsp sugar Sugars, granulated
  • ½ tsp finely shredded lemon zest Lemon peel, raw
  • 1/3 cup butter Butter, without salt
  • 1 large egg yolk, beaten Egg, yolk, raw, fresh
  • butter Butter, without salt
  • 3 cups ricotta cheese Cheese, ricotta, part skim milk
  • ½ cup sugar Sugars, granulated
  • ¼ cup milk Milk, reduced fat, fluid, 2% milkfat, with added vitamin A
  • 2 tbsp flour Wheat flour, white, all-purpose, enriched, unbleached
  • 3 large eggs Egg, whole, raw, fresh
  • ¼ cup golden raisins Raisins, golden seedless
  • 2 tbsp GOOD candied orange peel
  • 1 tsp GOOD candied lemon peel
  • Fresh mandarin oranges and golden raspberries
  • sifted powder sugar Sugars, powdered

Method

Step 1

FOR CRUST: stir together the 3/4 cup flour, 3 tbsp sugar, and 1/2 tsp lemon peel in a bowl. Cut in 1/3 cup butter until pieces are the size of small peas. Using a fork, stir in egg yolk until all dough is moistened. Remove the sides from and 8 inch springform pan. Press one-third of the dough onto the bottom of the pan. Bake in a 350F oven for 7-10 minutes or until golden. Cool on a wire rack. Greas the sides of the springform pan with the additional butter; attach the sides to the bottom. Press remaining dough 1 1/2 inches up the side of the pan. Set the pan aside. FILLING:Beat ricotta cheese, 1/2 cup sugar, milk and 2 tbsp flour in a large mixing bowl with an electric mixer on medium to high speed until combined. Stir in the raisins, candied orange peel and the 1 tsp lemon peel. Pour filling into the crust-lined pan. Place pan in a shallow bakin pan on the oven rack. Bake in a 350F about 45 mins or until centreappears nearly set when gently shaken. Remove springform pan from baking pan. Cool cheeecake in springform pan on a wire rack for 15 minutes. Use a small metal spatula to loosen the sides of the cheesecake from the pan. Cool 30 minutes more. Remove sides of the springform pan. Cool completely. Chill cheesecake at least 4 hours before serving. Garnish plate with lemon and orange leaves and if desired mandarin oranges and golden raspberries. Sprinkle with powdered sugar

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