Sicilian Lemon Ricotta Cheesecake

Transcription

1 Sicilian Lemon Ricotta Cheesecake CAKE: Two 15-oz. containers whole-milk ricotta 1 Tbsp. unsalted butter, room temperature 1 Tbsp. plus 1 cup sugar (for less sugar you can use C&H Sugar & Stevia blend) 3 Tbsp. unseasoned dry breadcrumbs Two 8-oz. packages cream cheese, room temperature, cut into cubes 2 large eggs, room temperature 3 Tbsp. salt-free matzo meal 1 Tbsp. fresh lemon juice 2 Tbsp. fresh lemon zest 3 tsp. lemon juice powder (optional) available at gourmet stores or online 2 tsp. vanilla extract 1/8 tsp. kosher salt LEMON CURD TOPPING: 2 lemons 4 egg yolks, room temperature 3/4 cup sugar 4 Tbsp. butter, cold SPECIAL EQUIPMENT:

2 8 -diameter spring form pan with 2 1/2 -high sides unflavored dental floss (to cut the cake) Directions/Steps 1. Put ricotta in a large fine-mesh strainer set over a bowl. Drain for 30 minutes. 2. Arrange rack in lower third of oven and preheat to 350. Grease an 8 spring form pan with 2 1/2 -high sides with butter. 3. Mix 1 Tbsp. sugar and breadcrumbs in a small bowl; sprinkle into buttered pan to coat sides and bottom. Tap out excess crumbs. 4. Transfer ricotta to a processor. Purée for 15 seconds. Scrape down sides of processor; purée until smooth. 5. Add cream cheese; purée until smooth. Add the remaining sugar and all other ingredients; purée, scraping down sides occasionally, until smooth, about 30 seconds. 6. Scrape batter into prepared pan. 7. Bake cheesecake until golden brown and just set, about 1 hour 15 minutes. The middle of the cake may still be a little wobbly, but not very much. If the whole cake is still wobbly, bake for another 5-10 minutes. ***The toothpick test does not work with this cake *** 8. Transfer to a rack and let cool in pan (cake will fall slightly). 9. Refrigerate uncovered until cool, about 3 hours. Then cover and chill overnight. 10. Prepare Lemon Curd topping: 11. Zest the lemons. Juice the lemons. In a bowl mix together the egg yolks and sugar until smooth.stir in lemon juice and zest. In a saucepan, over medium heat, bring to a simmer. Continue cooking, stirring constantly until the mixture coats the back of a spoon. Stir in the butter 1 Tbsp. at a time. Cover lemon curd with plastic wrap and refrigerate overnight. 12. The next day, wrap a warm towel around spring form pan to release the cake. Gently remove pan sides.

3 13. Top with lemon curd to taste. You don t have to use all 14. of the lemon curd for the topping I usually have some lemon curd leftover and serve a dollop with each slice of cake). Refrigerate until ready to serve (see floss tip below). Additional Tips 1. This cake needs to be refrigerated overnight, plan to make the cake the day before you want to serve it. 2. Right before serving, pre-slice the cake into 8 pieces by using a long string of unflavored dental floss cutting this ultra-moist cake with a knife is very messy! Serve and enjoy! CARAMEL CHEESE CAKE Make 3 mini cakes or 6 big slices INGREDIENTS: Crust 1/8 cup almonds 1/4 cup cashews 2 tablespoons rolled oats 1/2 cup desiccated coconut 1/2 cup medjool dates

4 1 tablespoon coconut nectar Filling 1/2 cup of cashews, soaked overnight 1/2 cup plain Greek yoghurt 1/4 cup shredded coconut 1/4 cup coconut oil 1/4 cup Natvia 3/4 cup filtered water 1 teaspoon pure vanilla extract 1/2 tablespoon lecithin granules 2 teaspoons maca powder 2 teaspoons lucuma powder 2 teaspoons mesquite powder Pinch of Salt Caramel Sauce 5 large medjool dates, soaked (water reserved) 1/2 teaspoon maca powder 1/2 teaspoon lucuma powder 1/2 teaspoon mesquite powder 1/2 tablespoon tahini Pinch of Salt METHOD Process nuts, coconut and oats in a food processor until texture of fine crumbs. Add dates, nectar and coconut oil until base reaches desired consistency (should bind to itself when pressed together between your fingers). Press into a small cake tin or three mini loose-bottomed tins. Combine all ingredients for the filling in a blender on high speed until smooth. Pour on top of the base and tap tin onto a hard surface to get rid of any air bubbles. Set in the fridge overnight or in the freezer for at least 4 hours. If serving from the freezer let cake sit at room temperature for 15 minutes before plating.

5 Just before serving, throw all ingredients for the caramel sauce in a blender, adding the reserved date water a little at a time until the desired consistency is reached. Blend on high speed until smooth, then spoon over the cheesecakes, and serve. fabulous cheesecake with blueberry glaze Ingredients:.16 ounces/480g cream cheese, softened 2 cups cottage cheese 1 1/2 cups sugar 4 eggs, slightly beaten 6 tablespoons cornstarch 6 tablespoons flour 1 1/2 tablespoons lemon juice, freshly squeezed 1 teaspoon vanilla extract 1/2 cup butter, melted and cooled 1 pint/480ml sour cream Graham Cracker Crust

6 1 1/2 cups graham cracker crumbs or tennis biscuit crumbs 1/4 cup butter, melted 1 teaspoon sugar Blueberry Glaze 1 cup sugar 2 tablespoons cornstarch 1 cup water 2 cups fresh blueberries, divided Directions: 1 Preheat oven to 325 degrees F/160 degrees C. 2 Prepare Graham Cracker/tennis biscuit Crust (**See Recipe below). 3 Combine cream cheese and cottage cheese; beat until smooth and creamy. 4 Gradually add sugar, beating well. 5 Add eggs, and beat until well combined. 6 Add cornstarch, flour, lemon juice, and vanilla; blend well. 7 Add butter and sour cream, beating until smooth. 8 Pour filling into prepared pan; bake for 70 minutes, or until firm around edges. 9 Turn off oven; all cheesecake to stand in oven 2 hours. 10 Remove from oven; cool completely. 11 Remove from pan; chill. 12 Top with Blueberry Glaze (***recipe follows) 13

7 **To Make Graham Cracker/tennis biscuit Crust:. 14 Combine all ingredients, press into bottom of a 25cm springform pan. 15 ***To Make Blueberry Glaze:. 16 Combine sugar and cornstarch ina small saucepan; blend thoroughly. 17 Gradually stir in water. 18 Crush 1/2 cup blueberries; add to sugar mixture. 19 Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. 20 Continue to boil about 2 minutes or until mixture is clear. 21 Cool. 22 Arrange remaining blueberries over top of chilled cheesecake. 23 Pour cooled glaze over berried. 24 (Makes 1 1/3 cups Chocolate & Cream cheese cake

8 The weekend always calls for a treat of some sorts and this is mine! This cake is not light and fluffy but dense and moist so you only need 1 slice to satisfy that craving. Oh, and the best part is it takes about 10 minutes to mix and 25 to bake. For the cake: 2.5 cups of almond flour im sure coconut would work too 2 tbsp xylitol 2 tbsp cocoa powder 2 tsp baking powder 1/4 tsp salt 6 medium eggs 1 tsp vanilla ess Preheat the oven to 190C Mix the dry ingredients Lightly whisk eggs and add 1 tsp vanilla extract. Add whisked eggs to the flour mixture and blend well. Pour into a greased cake tin. I used a bread tin. Cooking time will depend on the size of your tin (and let s face it, every oven is different). Mine took about 25 minutes. For the icing: 5 tbsp soft butter 200g cream cheese 3 tbsp cream 3 tbsp xylitol 2 tbsp cocoa powder 1 tsp vanilla ess pinch of cinnamon

9 Mix softened butter with cream cheese, double cream and 1 tsp vanilla extract. Add the other half of cocoa powder (2 tbsp) and xylitol (2 tbsp) and blend well. Add a pinch of cinnamon. Once the cake is baked, take it out and let it cool. Cut into slices (depending on the size and shape of your tin) and assemble your cake, spreading icing between the layers (optional) and on top. I also decorated mine with some crushed walnuts. Enjoy and have a awesome Saturday. P.S: this could also be great as little muffin cakes with cream cheese topping. Let me know if you try it out Low Carb Lime Vanilla Cheesecake Author: Julia McPhee Nutrition Information Serves: 10 small Serving size: 1 Calories: 436

10 Fat: 42.2 Saturated fat: 20.3g Carbohydrates: 3.3g Sodium: 256mg Protein: 11.4g Prep time: 30 mins Cook time: 60 mins Total time: 1 hour 30 mins Print Another great low carb dessert recipe. Serve cold with fresh fruit ice-cream. Small servings are advised as this is a very rich dessert. Ingredients Base 100g melted butter 2 cups Almond meal 1 tbsp Almond butter Filling 4 Eggs plus 1 egg yolk 500g Cream cheese (regular) 200g Coconut cream 1 tbsp Vanilla essence 3 tbsp Natvia 4 Limes (juiced) Instructions Mix butter, almond meal and almond butter together and press into a 25cm springform tin, line with baking paper. Refrigerate for 1 hour. Beat together all filling ingredients until smooth. Pour over cooled base. Bake for 1 hour at 160 degrees, or until firm to touch and browned on top. Best refrigerated overnight and served at room temperature the next day.

11 Strawberry Cream cheese fridge Cake 800g strawberries 2 sleeves tennis biscuits or graham crackers 1 240g. package cream cheese, at room temperature 1 can sweetened condensed milk 2 packages instant cheesecake flavoured pudding 3 cups milk 1 360g carton cool whip or orley whip, divided Clean and slice strawberries and set aside. You have to do this first because the cream cheese mixture will start to set up quickly once it s mixed up. Line the bottom of a 22x32cm baking dish with biscuits; set aside. Mine easily fit 6 whole biscuitss then I had to break up a 7th one to fill in the rest. Combine cream cheese and sweetened condensed milk in a large bowl and beat with an electric mixer until smooth and creamy. Add pudding mixes and milk and continue mixing on low for 4-5

12 minutes or until mixture starts to thicken. Fold in 2 cups cool whip/orley whip until smooth. Pour half of cream cheese mixture over biscuits. Arrange a single layer of strawberry slices over cream cheese mixture. Top strawberries with another layer of biscuits then cover with remaining cream cheese mixture. Top cream cheese mixture with another layer of strawberries. Cover and refrigerate for 6-8 hours. When ready to serve*, top with remaining cool whip/orley whip. Crush remaining biscuits and sprinkle crumbs over cool whip/orley whip. *my strawberries put off a little moisture after sitting in the fridge all day so I soaked it up with a clean paper towel before topping with cool whip/orley whip and biscuit crumbs. STRAWBERRY CHEESECAKE THE TWISTED CHEF

13 The first thing I thought when I tasted this recipe was that it could be used as a breakfast salad or even a desert if you feel like it. Although I use it for the first, my wife thought that it was good enough on it s own. For me it is a bonus. A perfect cheesecake can take up a lot of time and with this simple recipe you get a satisfied customer and save some time for something special that you want to add to your breakfast. Always twisting brings out all the flavors that just makes breakfast a treat rather than a must.the Twisted Chef m Prep 20m Cook Vanilla wafer cookies 230g Cream Cheese at room temperature 6tbsp Castor sugar 3tbsp Milk 1tbsp Orange Juice 3 Cups of sliced Strawberries Heat oven to 350 degrees F/ 180 degrees C. Place cookies in a blender and blend on high speed until fully crushed. Spread on a cookie sheet for about 5 min until golden brown In a large bowl, beat remaining ingredients except strawberries with electric mixer until smooth Divide strawberries among 6 wine glasses, top each with cream cheese mixture and sprinkle each with crumbs. 4. A replacement for Strawberries and Cream? You bet, just add champaigne!

14 No-bake Bar-One cheesecake Serves 6 Preparation: 20 min Chilling: 3 hours CRUST FILLING TO DECORATE 300 g chocolate digestive biscuits 150 g butter, melted 15 ml (1 T) gelatin 250 ml (1 c) cream 2 tubs (230 g each) cream cheese 100 g caster sugar 2 bars (55 g each) Bar-One chocolate, sliced extra Bar-One chocolate, sliced cocoa powder 1 Crust: Crush the biscuits until fine. Add the melted butter and mix well. Press onto the bottom and up the sides of a 22 cm springform cake tin. Cover with plastic wrap and chill in

15 the fridge until needed. 2 Filling: Cover the gelatin in 30 ml (2 T) water and leave to swell, then heat in the microwave for a few minutes until melted. Set aside to cool. 3 Whisk the cream until stiff. 4 In a separate bowl, beat the cream cheese and caster sugar together. 5 Fold the cream into the cream cheese mixture. Mix a little of this mixture into the gelatin mixture, stir well, then add to the remaining cream cheese mixture. Mix well. Stir in the sliced chocolate bars. 6 Pour the filling into the prepared crust. Chill in the fridge for 3 hours or until set. 7 To decorate: Top with extra slices of Bar-One chocolate and dust with cocoa powder. 8 Use a warm knife to slice. NYC cheesecake 350 g digestive biscuits 120 g unsalted butter, melted, plus extra for greasing

16 900 g light or low-fat cream cheese, softened 150 g caster sugar 5 large eggs, preferably free-range or organic Juice of 6 limes, (approx. 125ml) 1 vanilla pod, halved lengthways and seeds scraped out, or 1 tablespoon good-quality vanilla extract Finely grated zest of 1 lime For the meringue topping: 3 large egg whites, preferably free-range or organic (the yolks can be used for making scambled eggs) 110 g caster sugar 40 g desiccated coconut This recipe is from: Jamie s America Cheesecake and New York go hand-in-hand, so I just had to include this. I ve been working on the recipe for quite a while, and finally perfected it during this trip. I ve swapped full-fat cream cheese for a low-fat version to make my cheesecake slightly less calorific. A word of warning, though: use low-fat or light cream cheese rather than fat-free as the fat-free version will behave differently and won t give the results you re looking for. Preheat the oven to 160 C/310 F/gas 2½ and grease a 24cm loose-bottomed cake tin. Put your biscuits into a food processor and whiz until you ve got really fine crumbs, then mix in your melted butter. If you don t have a food processor, just wrap your biscuits in a tea towel and bash them up with a rolling pin until fine. Spread the biscuit mixture around the

17 base of your greased tin, making sure you get it right to the edges, then press it with your hands to pack it down. Place the tin on a baking sheet and pop it into the fridge while you make the filling. Whiz the cream cheese in a food processor until smooth, then gradually add the sugar. Add the eggs one at a time, mixing well after each one. Pour in the lime juice and vanilla seeds or extract and whiz again until just combined. Again, if you don t have a food processor, just do this by hand. Don t worry if the mixture seems too thin it s supposed to be like that. Tip it over your chilled biscuit base, spread it out evenly, and bake in the oven for around 45 to 55 minutes you want the cheesecake to still have a slight loose wobble. Remove from the oven and set aside for 15 minutes to cool slightly. Turn the oven up to 220 C/425 F/gas 7. To make the meringue topping, put your egg whites into a clean bowl and beat until they form soft peaks an electric whisk is quite handy here. Gradually add the caster sugar and beat until thick and glossy. Finally, fold in the coconut. Spoon this meringue mixture on to the middle of the cooled cheesecake and spread it to the edges, using the back of a spoon, so it just covers the filling. It should be about 2cm thick. I like to make a few ripples and peaks in the top so it looks impressive. Bake in the oven for 5 minutes, or until the meringue is starting to turn golden in colour and is crisp to touch. Let it cool down, then place it in the fridge for a few hours (this is important) to chill before serving. Carefully remove it from the tin, transfer it to a nice platter and sprinkle over the lime zest. Really nice served with mango, strawberries and raspberries when they re in season.

18 Cotton Soft Japanese Cheesecake Ingredients: 40g/5 oz. fine granulated sugar 6 egg whites 6 egg yolks 1/4 tsp. cream of tartar 50g/2 oz. butter 250g/9 oz. cream cheese 100 ml/3 fluid oz. fresh milk 1 tbsp. lemon juice 60g/2 oz. cake flour /superfine flour 20g/1 oz. cornflour (cornstarch) 1/4 tsp. salt Directions: 1. Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornflour, egg yolks, lemon juice and mix well.

19 2. Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form. 3. Add the cheese mixture to the egg white mixture and mix well. Pour into a 8-inch round cake pan (Lightly grease and line the bottom and sides of the pan with greaseproof baking paper or parchment paper). 4. Bake cheesecake in a water bath for 1 hours 10 minutes or until set and golden brown at 160 degrees C (325 degrees F) Source: fattaincassa.blogspot