Saturday, October 10, 2009

Traditional Lemon Ricotta Italian Cheesecake Plus Video

A very creamy batter

The water bath makes this much creamier and light


A definitely lighter (Ricotta) cheesecake than the traditional cheesecakes made with cream cheese. This is a crustless much lighter cheesecake with a lemon flavor and less calories too! Amazingly enough it wasn't thought of as a real cheesecake for most people using ricotta. I was amazed by the results, the taste and the creamy texture this cheesecake has, very elegant to serve with a puree over it. You will have to trust me on this one. It's what we were brought up on, so I guess this is a Traditional Lemon Ricotta Italian Cheesecake. This a delicious Italian Crust less Cheesecake **
Serve plain of with puree see below

A light lemony flavor









Ricotta Cheese 32 oz or 2lb container or homemade
2/3 cup white sugar
1/3 cup all-purpose flour
5 eggs
1 tsp lemon zest
1 tsp lemon extract
3 tsp of the juice of a fresh lemon or concentrated can be substituted
1/8 teaspoon salt


Prep work:Preheat oven to 300 degrees . Set rack in the middle of the oven. Butter and flour a 9 1/2 inch spring form pan, and tap out excess flour or if you prefer use a piece of parchment paper cut to fit the bottom. Wrap the entire pan in aluminum foil just around the spring form pan, to preserve integrity of the pan..... this is in preparation for the water bath. The water should be no more than 1/4 inch below the top of the foil not above the foil.
You must have patience for this recipe as the longer you beat this and make sure its completely smooth as directed the better the results are.



Directions:

Place the 2lbs of ricotta in a large mixing bowl, and beat it as smooth as possible with an industrial mixer, beat with flat beater for 7 to 8 minutes..... on stir mode. If your are doing this by hand using a rubber spatula it will take at least 12 to 15 minutes. Stir the sugar and flour together thoroughly into the ricotta, beat another 3 minutes. Stir in the one egg at a time until each egg is well blended around 1 minute per egg, beating a little faster than a stir mode. Blend in the flavorings, zest, and salt. Pour batter into the prepared pan it will be medium thickness in consistenacy not runny or thin. Bake in the center of the oven in water bath about 1/4 inch of water (refer to picture) for about 1 to 1 1/4 hours on 300 degrees, until a light golden color. Cook making certain the center is fairly firm, insert a knife in the center to see if the batter is solid. Cool completely. Chill till serving time. Serve with powdered sugar, a dab of whipped cream or a raspberry puree sauce over the top ( any fruit puree cant be substituted).
note: If you prefer a crust. Line bottom of this pan with crushed shortbread cookies add 1/2 stick melted butter, dash of cinnamon and mix. Add to the bottom of lightly greased spring form pan.
Raspberry Puree Sauce 2 - 12 ounce bags of frozen raspberries unsweetened) 1/2 cup ) granulated white sugar, or to taste 1 teaspoon of freshly squeezed lemon juice (optional) Put raspberries, sugar and lemon juice in food processor until pureed, use for topping.

Video on tips to make this delicate light Italian Cheesecake.


video
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