Sb Ricotta Cheesecake With Lemon Drizzle And Pine Nuts Recipes

LEMON RICOTTA CHEESECAKE

Lemon Ricotta Cheesecake image

I'm an avid recipe collector and can't recall where I found this one. I do know its delicate flavor is well received whenever I make it for a special occasion.

Provided by Taste of Home

Categories Desserts

Time 1h45m

Yield 14 servings.

Number Of Ingredients 14

Ingredients

1-1/2 cups crushed vanilla wafers (about 45 wafers)
1/4 cup butter, melted
1 teaspoon grated lemon zest
FILLING:
2 packages (8 ounces each) cream cheese, softened
2 cups half-and-half cream
1 carton (15 ounces) ricotta cheese
1-1/4 cups sugar
1/4 cup cornstarch
2 teaspoons vanilla extract
1/3 cup lemon juice
3 teaspoons grated lemon zest
4 large eggs, lightly beaten
Fresh mint and lemon slices, optional

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.

Nutrition Facts : Calories 332 calories, Fat 19g fat (11g saturated fat), Cholesterol 118mg cholesterol, Sodium 192mg sodium, Carbohydrate 33g carbohydrate (25g sugars, Fiber 0 fiber), Protein 8g protein.

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

Ricotta Cheesecake With Lemon Drizzle and Pine Nuts (Sbd P1) image

From the most recent book. This traditional Italian dessert is refreshingly light and delicately citrusy. You'll find it's quite unlike our dense creamy, American cheesecake but no less delicious.

Provided by Lizzie Rodriquez

Categories Dessert

Time 1h50m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

3 tablespoons pine nuts
6 large eggs, separated
3/4 teaspoon cream of tartar
1/3 sugar substitute, granular
1 teaspoon sugar substitute, granular
2 teaspoons vanilla
32 ounces part-skim ricotta cheese
1 tablespoon lemon zest
2 tablespoons fresh lemon juice

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.

Nutrition Facts : Calories 165.9, Fat 10.3, SaturatedFat 4.8, Cholesterol 130.6, Sodium 135.4, Carbohydrate 5.3, Fiber 0.1, Sugar 0.9, Protein 12.6

SB RICOTTA CHEESECAKE WITH LEMON DRIZZLE AND PINE NUTS

SB RICOTTA CHEESECAKE WITH LEMON DRIZZLE AND PINE NUTS image

Categories Cheese

Yield 12 servings

Number Of Ingredients 8

Ingredients

3 tblsp pine nutes
6 large eggs, separated
3/4 tsp cream of tartar
1/3 cup plus 1 tsp granular sugar substitue
2 tsp vanilla extract
1 (32-oz) container part-skim ricotta cheese
1 tsp finely grated lemon zest
2 tblsp fresh lemon juice

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.

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