Sunday, December 9, 2012

Italian Ricotta Cheesecake

Since this is the first cheesecake recipe in this blog, i want to get one thing straight. I am completely obsessed with cheesecake. You will be seeing a lot of cheesecakes being baked in my oven. 

Without further ado, i would like to introduce you to a new type of cheesecake. A rich, silk & velevelty kind. If you've never tried a ricotta cheesecake before, i suggest you get your kitchen apron now and start making this recipe immediately (after you've gathered all your supplies of course). 

Before your have your first bite, please forget everything you know about cheesecake. Forget any presumptions in the back of your mind about what a cheesecake should taste like. Enjoy this fresh cheesecake and if you're feeling generous, you may share a bite or two with your loved ones. But i won't blame you if you didn't.

Its very important to do the following to prevent the cheesecake from cracking:
  • All ingredients should be at room temperature
  •  leave the cheesecake to cool in the oven before placing in the wire rack
  • once you remove from the oven, don't place in the fridge until its cold completely

Italian Ricotta Cheesecake
Adapted from  Joy of Baking

For the base:
100 grams (1 cup) Oreo cookies, crushed
2 tablespoons granulated white sugar
57 g (1/4 cup) unsalted butter, melted

For the Filling:
750 g (2 1/2 cups) fresh whole milk ricotta,
200 g cream cheese, room temperature,
200 grams (1 cup) granulated white sugar,
1 tablespoons cornstarch (corn flour),
4 large eggs, room temperature,
Zest of 1 lemon,
1 1/2 teaspoons lemon juice,

Raspberry Sauce: 
300 grams (3 cups) frozen unsweetened raspberries,
50 grams (1/4 cup) granulated white sugar,
1/2 tablespoon cornstarch,
Zest of a lemon (optional),

Preheat oven to  180°C /350 °F / Fan 160°C  /Gas mark 4.
Butter  a 9 inch (23 cm) spring form pan.
Wrap the outside of the pan with two layers aluminum foil.

For Crust: 
  1. In a medium sized bowl or the food processor combine the Oreo biscuits, sugar, and melted butter.
  2. Press the crumbs over the bottom of the pan using your fingertips or the back of a spoon.
  3. Cover and refrigerate while you make the filling.

For Filling: 
  1. In the bowl of your food processor or electric mixer (or with a hand mixer), beat the cream cheese until smooth and free of lumps,
  2. Add the ricotta and sugar and beat until smooth,
  3. Beat in the cornstarch,
  4. Add the eggs, one at a time, beating about 30 seconds after each addition,

  5. Add the lemon zest, vanilla extract, and salt. Beat until incorporated,
  6. Remove the crust from the refrigerator and pour in the filling,
  7. Place the pan in a large roasting pan,
  8. Pour enough hot water into the roasting pan to come about halfway up the sides of your spring form pan,
  9. Bake for about 60 min to 75 minutes, or until the top of the cheesecake is brown and the center of the cake is wobbly, remove the pan from the water bath, and leave the pan to cool in the oven with the oven door slightly opened
  10.  Once cool, place the cheesecake on a wire rack,
  11. Cover and refrigerate for 6 - 8 hours until the cheesecake is cold,
  12. Serve with a spoonful of Raspberry Sauce on top.

IF you follow the method above for baking, your cheesecake will not crack

Raspberry Sauce:  
  1. Combine all the ingredients in a sauce over medium fire, stir often, until the sauce is boiling,
  2. Remove from heat and let cool before serving on the cheesecake.
  3. Enjoy.

Do you like Ricotta cheese? Even if you don't, try this recipe. You love it!

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