Truffle And Herb Ricotta Cheesecake Recipes

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TRUFFLE AND HERB RICOTTA CHEESECAKE



Truffle and Herb Ricotta Cheesecake image

Serve up this Truffle and Herb Ricotta Cheesecake as a fun and unique centerpiece to your holiday cheese tray!

Provided by David

Categories     Appetizer

Time 1h20m

Number Of Ingredients 13

¼ cup pecans
¼ cup unflavored bread crumbs
2 Tbsp unsalted butter
3 cups whole-milk ricotta cheese
¾ cup Parmesan cheese (grated)
3 large eggs (separated)
2 tsp fresh rosemary (chopped)
2 Tbsp chives (chopped)
1 tsp salt
1 tsp black pepper
2 Tbsp prepared pesto (homemade or store-bought)
¾ tsp truffle oil
{Optional garnish} cherry tomatoes (sliced)

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.

Nutrition Facts : Calories 150 kcal, Carbohydrate 3 g, Protein 8 g, Fat 11 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 61 mg, Sodium 301 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

ITALIAN CREAM CHEESE AND RICOTTA CHEESECAKE



Italian Cream Cheese and Ricotta Cheesecake image

This is my grandmother's cheesecake recipe passed down to my entire family. It's the best. I can't believe I'm sharing it, but everyone needs to know how to make an authentic Italian cheesecake. It is creamy and not thick, which is why our family LOVES it! For best results, do NOT substitute any ingredients with low-fat unless you've made it before and want to experiment.

Provided by April Caudle

Categories     World Cuisine Recipes     European     Italian

Time 6h15m

Yield 8

Number Of Ingredients 10

2 (8 ounce) packages cream cheese, softened
1 (16 ounce) container ricotta cheese
1 ½ cups white sugar
4 eggs
1 tablespoon lemon juice
1 teaspoon vanilla extract
3 tablespoons cornstarch
3 tablespoons flour
½ cup butter, melted and cooled
1 pint sour cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch springform pan.
  • Mix the cream cheese and ricotta cheese together in a mixing bowl until well combined. Stir in the sugar, eggs, lemon juice, vanilla, cornstarch, flour, and butter. Add the sour cream last and stir. Pour the mixture into the prepared springform pan.
  • Bake in the preheated oven 1 hour; turn oven off and leave in oven 1 hour more. Allow to cool completely in refrigerator before serving.

Nutrition Facts : Calories 703.5 calories, Carbohydrate 49.8 g, Cholesterol 228 mg, Fat 50.1 g, Fiber 0.1 g, Protein 16.1 g, SaturatedFat 30.7 g, Sodium 384.2 mg, Sugar 38.2 g

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