Ricotta Cheesecake With Lemon Drizzle And Pine Nuts Sbd P1 Recipes

RICOTTA CHEESECAKE

Steps:

• Preheat oven to 375 degrees. Generously butter and sugar a 9-inch springform pan (3 inches deep). Whisk together ricotta, egg yolks, flour, 6 tablespoons sugar, the zest, and salt in a large bowl.
• Whisk egg whites with a mixer on low speed until foamy. Raise speed to high, and gradually add remaining 6 tablespoons sugar, whisking until stiff, glossy peaks form, 3 to 4 minutes. Gently fold a third of the whites into ricotta mixture using a rubber spatula until just combined. Gently fold in remaining whites until just combined.
• Pour batter into pan, and bake until center is firm and top is deep golden brown, about 1 hour. Let cool on a wire rack for 10 minutes. Run a knife around edge of cake; release sides to remove from pan, and let cool completely. Serve with citrus-vanilla compote.

RICOTTA CHEESECAKE WITH LEMON DRIZZLE AND PINE NUTS (SBD P1)

Steps:

• Position a rack in the middle of the ovem and heat to 275. Lightly coat a 9-inch springform pan with cooking spray.
• Spread nuts on a baking sheet and toast until lightyl golden, abotu 10 minutes. Transfer nuts to a plate and cool. Increase oven to 325.
• In a large metal bowl, with an electric mixer at high speed, beat egg whites until frothy, about 1 minute. Add cream of tartar and continue to beat until stiff peaks form, about 3 minutes more. Set aside.
• In a separate large bowl, with an electric mixer at medium speed, beat egg yolks, 1/3 cup sugar sustitute and vanilla for 1 minute. Add ricotta and zest and beat until smooth.
• Gently fold about 1/3 of the egg whites into the egg yolks mixture then add the rest of the whites and gently fold in until well combined. Pour batter into the prepared pan, place the pan on a baking sheet and bake until cake is golden and mostly set. About 1 hr and 10 minutes. Remove cake from oven and cool on rack for 20 minutes.
• In a small saucepan, combine lemon juice and remaining 1 t of the sugar substitute; bring to a simmer over low heat. Remove from the heat and gently brush the surface of the cake with two-thirds of the warm lemon mixture; drizzle remaining mixture into the cracks. Sprinkle the top with pine nus.
• Cool cake completely, then run a knife around edge before releasing from the pan. Chill covered for 4 hours or overnight. Serve chilled.

SB RICOTTA CHEESECAKE WITH LEMON DRIZZLE AND PINE NUTS

Steps:

• Position a rack in the middle of the oven and heat the oven to 275 degrees F. Lightly coat a 9-inch springform pan with cooking spray. Spread nutes on a baking sheet and toast until lightly golden, about 10 minutes. Transfer nuts to a plate to cool. Increase the oven to 325 degrees F. In a large metal bowl, with an electric mixer at high speed, beat egg whites until frothy, about 1 minute. Add cream of tartar and continue to beat until stiff peaks form, about 3 minutes longer. Set aside. In a separate bowl large bowl, with an electric mixer and medium speed, beat egg yolks, 1/3 cup of the sugar substitute, and vanilla for 1 minute. Add ricotta and zest, and beat until smooth. Gently fold one-third of the whites into the yolk mixture, then add the rest of the whites and gently fold in until well combined. Pour batter into the prepared pan, place the pan on a baking sheet, and bake until cake is golden and mostly set, about 1 hour 10 minutes. Remove cake from oven and cool on a rack for 20 minutes. In a small saucepan, combine lemon juice and remaining 1 tsp. sugar substitute; bring to a simmer over low heat. remove from the heat and gently brush the surface of the cooled cake with two-thirds of the warm lemon mixture; drizzle remaining mixture into the cracks. Sprinkle the top with pine nuts. Cook cake completely, then run a knife around the edge before releasing from pan. Chill, loosely covered, for 4 hours or overnight. Serve chilled.

RICOTTA CHEESECAKE

Steps:

• Preheat the oven to 325 degrees. Spray the springform pan with cooking spray. Separate the eggs, placing the whites in one of the large bowls and the yolks in the work bowl of a food processor.
• Add the sugar and vanilla to the work bowl of the food processor and process until thick and light yellow, about 1 minute. Add the ricotta and zest and process until smooth, another 30 seconds. Scrape the mixture into the other large bowl.
• Beat the whites on high speed with the mixer until they hold stiff peaks. Fold the whites into the ricotta mixture and scrape into the prepared pan, smoothing the top with the spatula.
• Bake until the cake is deep golden brown and the sides begin to pull away from the pan, about 1 hour and 20 minutes. Transfer to the rack to let cool completely. Cover with plastic wrap and refrigerate until serving, at least 6 hours and up to 1 day. To serve, release the sides of the springform pan, dust with confectioners' sugar using the strainer, and cut into wedges.

OLD-WORLD RICOTTA CHEESECAKE

Steps:

• Combine zwieback crumbs, sugar and cinnamon; mix in butter until mixture is crumbled. Press onto bottom and 1-1/2 in. up sides of a greased 9-in. springform pan. Refrigerate until chilled., Preheat oven to 350°. Beat all filling ingredients except eggs until smooth. Add eggs; beat on low until combined. Pour into crust. Place pan on a baking sheet., Bake until center is set, about 50 minutes. Remove from oven; let stand 15 minutes, leaving oven on. Combine topping ingredients; spoon around edge of cheesecake. Carefully spread over filling. Bake 10 minutes longer. Loosen sides from pan with a knife; cool 1 hour. Refrigerate 3 hours or overnight, covering when completely cooled. Remove rim from pan. Refrigerate leftovers.

LEMON RICOTTA CHEESECAKE

Steps:

• In a small bowl, combine wafer crumbs, butter and lemon zest. Press onto the bottom of a greased 9-in. springform pan. Bake at 325° for 12-14 minutes or until lightly browned. Cool., In a large bowl, beat the cream cheese, cream, ricotta, sugar, cornstarch and vanilla until smooth. Beat in lemon juice and zest. Add eggs, beat on low speed just until combined. Pour filling into crust. Place pan on a baking sheet., Bake at 325° for 70-80 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Garnish with mint and lemon if desired.