If you are looking for sweetness, try one of these! %26lt;3
Ricotta Cheesecake
Ingredients:
6 Tablespoons (3/4 stick) butter, softened
9 1/2 oz graham crackers (about 17 whole) divided
5 pounds ricotta, preferably Polly-O
4 oz (1/3 cup plus 1 1/2) tablespoons sour cream
3 generous cups (12 oz) powdered sugar, plus extra for sprinkling
1 1/2 teaspoons finely diced candied lemon peel
1 teaspoon orange zest
2 teaspoons lemon zest
1/4 teaspoon orange blossom water
1 1/2 teaspoons vanilla
2 large eggs
Preparation:
Heat the oven to 450 degrees and place qa rack in the lowest part of the oven. With your fingers, butter the bottom oand sides of a 10 inch springform pan. Use all the butter; you will have a fairly thick coating. Finely grind 7 1/2 graham crackers in a food processor, careful not to over process to a paste. Pour the crumbs into the pan, shaking and turning the pan to coat all the surfaces well ( the remaining crumbs will form a thicker layer on the bottom of the pan).
In the bowl of a stand mixer (or in a large bowl if using a hand mixer), combine the ricotta, sour cream, sugar, lemon peel, zests, rose water, and orange bloosom water and vanilla. On low speed, gradually combine all the ingredients. Switch to high speed and beat until thoroughly combined, scraping the sides of the bowl as you go.
Add both eggs and mix, first at low speed and then high speed, scraping down the sides of the bowl, just until the ingredients are combined. Be careful not to overmix.
Using a large spoon, drop the batter into the pan, starting in the center and working your way out to the edges so that the crumbs do not get mixed into the batter. Smooth the batter to the edges of the pan, using the spoon to form an even layer.
Finely grind the remaining crackers, adn spread the crumbs evenly over the top of the cake.
Center the cake pan on a baking sheet. Place the sheet in the oven and bake 8 to 10 minutes until the graham cracker topping is golden brown. Cover the top of the cake with foil and continue to bake until the cake has risen (including the center) about an inch over the sides of the pan, an additional 40 to 55 minutes depending on the oven. Rotate the cake after 20 minutes for even baking. Carefully remove the risen cake and cool (still on the cookie sheet) to room temperature; this will take a few hours.
Refrigerate the cake overnight before serving, dust the top of the cake with a light sprinkling of powdered sugar. Servings 16. Time: 1 1/2 hours plus chilling time.
Cherry-Almond Picnic Cake
Ingredients:
1/3 cup very finely chopped almonds
1 cup sugar
1/2 cup (1 stick) margarine or butter, softened
1/2 cup milk
1/2 teaspoon almond extract
1 container (15 ounces) ricotta cheese
2 eggs
2 1/2 cups all-purpose flour
1 cup dried cherries or prunes, chopped
1 cup chopped almonds, toasted if desired*
3 teaspoons baking soda
1/2 teaspoon salt
Preparation:
Heat oven to 350? F. Grease a 12-cup Bundt cake pan or tube pan, 10x4 inches.
Coat pan with 1/3 cup very finely chopped almonds.
Beat sugar, margarine, milk, almond extract, ricotta cheese and eggs in a large bowl on low speed until blended. Beat on medium speed for 2 minutes, scraping the sides of the bowl occasionally.
Beat in remaining ingredients (batter will be very thick). Spread in pan.
Bake 55 to 65 minutes or until toothpick inserted near the centre comes out clean. Cool for 20 minutes. Remove from pan; place on wire rack.
Sprinkle with powdered sugar if desired. Serve warm or let stand until cool. Makes 16 servings.
*To toast almonds and other nuts, heat oven to 350?F. and bake in an un-greased pan for about 10 minutes, stirring occasionally, until golden brown.Does anyone have a nice recipe to a ricotta cake with a base.?
I sell this DELICIOUS ricotta cake with a TOMATO base in my restaurant!
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Ingredients
350 g ricotta cheese, baked
1 kg fresh peas or 750 g frozen peas
2 tablespoons oil
1 large onion, finely chopped
3 teaspoons garlic cloves, finely chopped
3 teaspoons fresh ginger, finely grated
1 tablespoon ground coriander
2 teaspoons ground cumin
1 teaspoon ground turmeric
1 teaspoon chili powder
5 fresh tomatoes, chopped or 270 g canned tomatoes
1 teaspoon salt
1 1/2 teaspoons garam masala (you can buy this in spice section)
6 tablespoons fresh mint, finely chopped
6 tablespoons coriander, finely chopped (cilantro)
Directions
1Baked ricotta:.
2buy a 400-500g (1lb)block of ricotta and cut in halves.
3Wrap both halves in a clean linen tea towel and leave for 30 minutes so moisture is absorbed.
4Place in foil lined baking tray and bake in moderate oven for 20 minutes or until golden.
5Turn over with spatula and bake a further 20 minutes.
6Leave to cool and cut into dices.
7Main dish:.
8Shell peas or thaw frozen peas.
9Heat oil in sauce pan and gently fry onion, garlic, ginger until soft, translucent and just turning golden.
10Add ground spices and stir for 1 minute.
11Then add tomatoes, salt and 1 tsp of garam masala.
12Stir, cover and cook until tomatoes can be easily mashed into a pulp.
13Add a little water if mixture sticks to pan.
14Add peas and cook until almost tender.
15Add cheese and half of the fresh herbs and simmer, covered for 10 minutes or until peas are tender.
16Sprinkle remaining garam masala and fresh herbs over.
17Stir well and serve with indian bread or rice.Does anyone have a nice recipe to a ricotta cake with a base.?
Italian Ricotta Cheesecake Recipe
Ingredients You Will Need:
2 pounds ricotta cheese
1 cup granulated sugar
4 tablespoons flour
1陆 teaspoons vanilla
6 large eggs, gently beaten
2 tablespoons lemon zest
1 tablespoon orange zest
戮 teaspoon cinnamon
1 tablespoon orange flavored liqueur (Triple Sec, Cointreau or Grand Marnier)
Preparing Your Italian Ricotta Cheesecake
Preheat oven to 325 degrees. Set rack to center setting. Grease and flour a spring-form cheesecake pan.
In a mixing bowl, beat ricotta cheese with an electric mixer on low. Add sugar and flour and beat just until incorporated. The flour is added to prevent the cheesecake from cracking. Add vanilla, eggs, zest, liqueur and cinnamon, beating just enough to get cheesecake filling to be smooth and lump-free, but no more than is absolutely necessary. (Overbeaten cheesecakes are more prone to cracking.) Pour cheesecake batter into pan. Scrape sides of bowl to get every bit of the batter into the spring-form pan.
Place cheesecake onto the center rack in the oven and bake for approximately 60 minutes or until center two to three inches is set, but still jiggles when the pan is moved. Shut oven off and let cheesecake sit in oven for 30 minutes.
Remove cheesecake from oven and run a knife along the outside edge of the cheesecake. Let the cheesecake cool while still in the pan on a wire rack for 30 minutes. Then move cheesecake to the refrigerator for at least six hours. This gradual cooling process will help prevent your cheesecake from cracking too much.
Unmold cheesecake carefully. Cut slices of this ricotta cheesecake with dental floss before garnishing with fruit topping. Cover up any cracks with fresh berries or with a topping made from fresh berries cooked slightly in balsamic vinegar and sugar.
* 75g (1/2 cup) hazelnuts
* 480g (2 cups) fresh ricotta
* 100g (1/2 cup) caster sugar
* 125g (1/2 cup) sour cream
* 2 eggs, lightly whisked
* 1 x 100g pkt Lindt 70% cocoa dark chocolate, coarsely chopped
* 95g (1/2 cup) mixed peel
* 2 tbs brandy
* Icing sugar mixture, to dust
*
Shortcrust pastry
* 150g (1 cup) plain flour
* 55g (1/2 cup) almond meal
* 60g (1/3 cup) icing sugar mixture
* 125g chilled butter, chopped
* 1 egg yolk
Method
1. To make the pastry, place the flour, almond meal, icing sugar and butter in the bowl of a food processor and process until the mixture resembles fine breadcrumbs. Add the egg yolk and process until the dough just starts to come together. Turn onto a lightly floured surface and knead until smooth. Shape into a disc and cover with plastic wrap. Place in the fridge for 30 minutes to rest.
2. Preheat oven to 200掳C. Roll out the pastry on a lightly floured surface to a 3mm-thick disc. Line a round 20cm (base measurement) fluted tart tin, with removable base, with pastry and trim any excess. Place in the fridge for 15 minutes to rest.
3. Meanwhile, spread the hazelnuts over a baking tray and bake in oven for 10 minutes or until lightly toasted. Set aside for 5 minutes to cool slightly. Place the hazelnuts on a clean tea towel and rub to remove the skins. Coarsely chop.
4. Combine the hazelnuts, ricotta, sugar, sour cream, egg, chocolate, mixed peel and brandy in a large bowl.
5. Cover the pastry base with baking paper and fill with pastry weights, rice or dried beans. Place on a baking tray and bake in oven for 10 minutes. Remove the paper and weights, rice or dried beans and bake for a further 10 minutes or until golden. Remove from oven and reduce temperature to 180掳C.
6. Spoon the ricotta mixture into the pastry base and use the back of a spoon to smooth the surface. Bake in oven for 45 minutes or until filling is just set. Turn oven off. Leave the cheesecake in the oven, with the door ajar, for 1 hour or until cool (this will prevent the cake from cracking). Remove from oven and cover with plastic wrap. Place in the fridge for 2 hours to chill. Dust with icing sugar to serve.
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3 陆 cups ricotta cheese
陆 cup raisins
3 tablespoons dark rum
Softened butter and fine dry bread crumbs for the pan
5 large eggs, separated
3/4 cup sugar
Pinch salt
Grated zest of 1 large lemon
Grated zest of 1 large orange
陆 cup heavy cream
1/2 cup pine nuts
Place the ricotta in a cheesecloth lined sieve and place the sieve over a bowl. Cover the ricotta with plastic wrap and place in the refrigerator for at least 8 hours up to one day.
Combine the raisins and rum in a small bowl. Soak, tossing occasionally, until the raisins are softened and have absorbed most of the rum.
Brush an 8-inch spring form pan with enough softened butter to coat lightly. Sprinkle the bread crumbs over the butter to coat generously. Shake out the excess crumbs. Preheat the oven to 375 F.
In a large bowl, beat the egg yolks and sugar and salt with a whisk until pale yellow. Add the drained ricotta, lemon and orange zest and beat until blended thoroughly. Beat in the cream. With a rubber spatula, fold in the pine nuts and the raisins and rum, blending well. In a separate bowl, beat the egg whites with a hand mixer or wire whisk until they form firm peaks when a beater is lifted from them. Add about one fourth of the egg whites to the ricotta mixture and gently stir them in.
Add the remaining egg whites and fold them in, using a large rubber spatula to scrape the batter from the bottom of the bowl up and over the whites. Pour the cake mixture into the prepared pan and bake until the cake is golden brown on top and set in the center, about 1 hour and 10 minutes.
Cool the cake completely before removing the sides of the pan. Serve the cake at room temperature or chilled
I like the Torta di Ricotta!
I will include a couple recipes for you
http://www.foodnetwork.com/recipes/the-b鈥?/a>
http://www.recipezaar.com/David-Roccos-T鈥?/a>
http://images.google.com/imgres?imgurl=h鈥?/a>
Lemon Ricotta Cake
Ingredients
1 (9 ounce) box yellow cake mix (jiffy)
1 egg
1/2 cup cold water
1 cup part-skim ricotta cheese
1 teaspoon lemon extract
1/2 cup sugar
http://www.recipezaar.com/Lemon-Ricotta-鈥?/a>
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