Text 25268, 65 rader
Skriven 2015-03-24 07:07:06 av Dave Drum (1:261/38.0)
Ärende: Gourmet 456
===================
 * Originally in: fido.HOME_COO

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Ricotta Cheesecake
 Categories: Dairy, Cheesecake, Citrus
      Yield: 7 servings

      3 tb Fine crushed amaretti
      2 lb Fresh ricotta; room temp 30
           - minutes
      6 lg Eggs; room temp 30 minutes
    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 ricotta's 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 325+.F/163+.C 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.

  COOKS' NOTES: Ricotta cheesecake is best eaten the day it
  is made but can be made 1 day ahead and kept at cool room
  temperature.

  by Melissa Roberts and Maggie Ruggiero

  Gourmet | January 2009

  Yield: Makes 6 to 8 servings

  MM Format by Dave Drum - 19 January 2009

  Uncle Dirty Dave's Archives

MMMMM

... The belly rules the mind.

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)