Text 6867, 66 rader
Skriven 2011-02-08 17:08:12 av Dave Drum (1:18/200.0)
Ärende: Gourmet 777
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Ricotta Cheesecake #1a
 Categories: Cakes, Cheesecake, Desserts, Citrus
      Yield: 7 servings
 
      3 tb Fine crushed amaretti or
           - plain fine bread crumbs
      2 lb Fresh ricotta; room temp 30
           - min
      6 lg Eggs; room temp 30 min
    2/3 c  Sugar
    1/4 c  All-purpose flour
  1 1/2 ts Grated lemon zest
      4 ts Fresh lemon juice
    1/2 ts Salt
    1/2 ts Pure vanilla extract
    1/4 ts Cinnamon
 
  EQUIPMENT: an 8" springform pan
  
  The difference between fresh and commercially prepared
  ricotta is proven dramatically with this cheesecake. Made
  with the commercial product, it tastes bland and somewhat
  grainy. When prepared with fresh ricotta, however, the cake
  dissolves creamily on the tongue and the ricottaAs delicate
  sweetness shines through clean and true. To further
  emphasize the ricotta, we keep the other flavors to a
  minimum-just a smidgen of cinnamon, lemon zest, and vanilla
  is all you need.
  
  Preheat oven to 325oF with rack in lower third.
  
  Lightly butter pan and coat with cookie crumbs, leaving any
  loose crumbs distributed over bottom of pan.
  
  Whisk together remaining ingredients and pour into crust.
  
  Bake until puffed and golden but center is still slightly
  wobbly, about 1 1/2 hours.
  
  Cool in pan on a rack (cake will sink a little).
  
  Serve cheesecake warm or at room temperature.
  
  CooksA note: Ricotta cheesecake is best eaten the day it is
  made but can be made 1 day ahead and kept at cool room
  temperature.
  
  Recipe by Maggie Ruggiero and Melissa Roberts
  
  January 2009 | Gourmet
  
  Serves 6 to 8
  
  MM Format by Dave Drum - 15 April (Tax Day) 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Bachelor's fare: bread and cheese, and kisses. - Jonathan Swift
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