Truffle And Herb Ricotta Cheesecake Recipes

TRUFFLE AND HERB RICOTTA CHEESECAKE

Steps:

• Using a food processor or mini-chopped, pulse the pecans until finely ground. Mix pecans with bread crumbs and melted butter until well combined.
• Several hours before making the cheesecake, place the ricotta in either cheesecloth or a fine-mesh sieve to drain.
• Preheat oven to 350°F. Grease and flour a 6" springform pan. Press crust mixture evenly into bottom of pan; set pan aside.
• Using a food processor, add the ricotta, Parmesan and egg yolks; blend until smooth. Transfer mixture into a large mixing bowl and add rosemary, chives, salt and pepper.
• In a separate bowl, whisk the egg whites until they form stiff peaks. Carefully fold egg whites into ricotta mixture until well combined. Pour mixture into prepared pan.
• Bake for 55-60 minutes at 350°F, or until top is golden brown.
• Let cool at room temperature for 20 minutes and then carefully remove from pan.
• In a small bowl, whisk together pesto and truffle oil until well blended. Spread pesto mixture evenly across top of cheesecake and then garnish with sliced cherry tomatoes (optional).
• Serve with crackers or lightly toasted baguette slices.

HERBED RICOTTA SOUFFLE

Steps:

• Heat oven to 375 degrees and position rack in lower third. Butter a one-quart casserole dish and dust with flour, shaking out excess. In a bowl, whisk ricotta, egg yolks, salt, and herbs. Season with pepper. In a separate bowl, whisk whites until stiff peaks form. Working in two batches, gently fold whites with a large rubber spatula into ricotta mixture until just combined.
• Pour mixture into prepared dish and bake until puffed, golden brown, and firm to the touch, 30 to 32 minutes.