Tuesday, March 15, 2011

Ricotta Cheesecake

Ricotta Cheesecake

Easy and Tasty. Soft and (super) so light that you can eat the whole cake alone in one time (except you have a problem with cholesterol :P then you shouldn't .. only haft may be? :D)

What you need:


unsalted Butter, room temperature, for pan
3/4 cup Sugar, plus more for pan
1 and 1/2 pound Ricotta cheese, pureed in a food processor until smooth
6 large eggs, seperated
1/4 cup All-purpose flour
1/4 teaspoon salt
Finely grated zest of 1 orange or 2 lemons

How to:
  1. Preheat oven to 375 F.
  2. Generously butter and sugar a 9 inch (3 inch deep) spring form pan.
  3. In a large bowl, whisk together -- ricotta + egg yolks + flour + 6 tablespoon sugar + the zest (if using) + salt --
  4. Whisk -- egg whites -- with a mixer on low speed until foamy. Raise speed to high and gradually add remaining -- 6 tablespoon sugar -- whisk until stiff (3-4 minutes).
  5. Gently fold 1/3 of the whites into ricotta mixture until just combined. Gently fold in remaining whites until just combined.
  6. Pour batter into pan and bake until center is firm and top is deep golden brown, about 1 hour.
* I make 1/3 recipe and i filled up my heart shape cake pan, 35 minutes bake time.

pureed ricotta until smooth

Smooth as silk!

Mix in -- ricotta + yolks + flour + sugar + zest + salt --

Whisk egg whits until foamy then add sugar and whisk until stiff

Gradually add into ricotta mixture

Ready to bake

Butter and sugar the cake pan

Pour in the batter

Bake about an hour.

(optional: sprinkle icing sugar and cacao on top to decor)

* Let stand at room temperature for 20 minutes until cool completely before serving.

Now, let's go make some & ENJOY ^_^
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