How To make Low Cal Ricotta Cheesecake
1 package graham crackers -- (5 1/2-ounce)
3 tablespoons butter
2 tablespoons packed dark brown sugar
1 1/2 teaspoons ground ginger
2 15 ounce con part-skim ricotta cheese
3 eggs
1 egg white
1 cup buttermilk
1/2 cup granulated sugar
1 tablespoon vanilla extract
1 orange peel -- grated, no white
2 tablespoons orange juice
Preheat the oven to 375 degrees. Grease a 9-inch springform pan or spray with nonstick spray.
To make the crust, place the graham crackers, butter, brown sugar, and ginger in the bowl of a food processor and process until well combined. Press into the bottom of the springform pan. Place the pan in the oven and bake 5 to 8 minutes. Remove from the oven and set aside to cool. To make the filling, place the ricotta, eggs, egg white, buttermilk, sugar, vanilla, orange peel, and juice in the bowl of a food processor or electric mixer and process or mix until smooth. Pour the mixture into the cooled crust, put on a baking sheet, place in the oven, and place a pan of water in the bottom of the oven. Bake 45 to 60 minutes, or until set.
How To make Low Cal Ricotta Cheesecake's Videos
Giada De Laurentiis Makes Honey Ricotta Cheesecake | Everyday Italian | Food Network
Giada's Honey Ricotta Cheesecake features a crust made from biscotti!!
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Italians are masters at transforming simple, everyday ingredients into dishes that are quick, healthy and satisfying. In Everyday Italian, Chef Giada De Laurentiis shares updated versions of the homey recipes she grew up with in her Italian family. She'll show you easy dishes that are perfect for every occasion: a weeknight meal, entertaining a crowd or a cozy dinner for two. Buon appetito!
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Honey Ricotta Cheesecake
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Intermediate
Total: 1 hr 50 min
Prep: 20 min
Inactive: 10 min
Cook: 1 hr 20 min
Yield: 12 to 16 servings
Ingredients
6 tablespoons (3/4 stick) unsalted butter, melted
1 (12-ounce) container fresh whole milk ricotta, drained
2 (8-ounce) packages cream cheese, room temperature
3/4 cup sugar
1/4 cup orange blossom or clover honey
1 tablespoon orange zest
4 large eggs
8 ounces purchased biscotti
Directions
Preheat the oven to 350 degrees F.
Wrap the outside of a 9-inch springform pan with 2 3/4-inch-high sides with 2 layers of heavy-duty foil. Finely grind the biscotti in a food processor. Add the melted butter and process until the crumbs are moistened. Press the crumb mixture over the bottom (not the sides) of the prepared pan. Bake until the crust is golden, about 15 minutes. Cool the crust completely on a cooling rack.
Blend the ricotta in a clean food processor until smooth. Add the cream cheese and sugar and blend well, stopping the machine occasionally and scraping down the sides of the work bowl. Blend in the honey and orange zest. Add the eggs and pulse just until blended.
Pour the cheese mixture over the crust in the pan. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Bake until the cheesecake is golden and the center of the cake moves slightly when the pan is gently shaken, about 1 hour and 5 minutes (the cake will become firm when it is cold).
Transfer the cake to a rack and cool 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days. Cut the cake into wedges and serve.
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Giada De Laurentiis Makes Honey Ricotta Cheesecake | Everyday Italian | Food Network
Ricotta Cheesecake - Easy Recipe - No Crust
This is a simple recipe for an Italian-style cheesecake. Instead of the typical cream cheese, it is made with ricotta cheese which surprisingly yields a light and fluffy cheesecake. Occasionally, you may find ricotta cheesecake made with a mixture of mascarpone as well.
For full recipe visit: Craftstocrumbs.com
Baked Ricotta Cheesecake Recipe
Impress your dinner guests throughout the holiday season and beyond with this baked ricotta cheesecake. Complete with an elegant dusting of powdered sugar and fresh berries, there's no doubt this decadent treat will be the star of the show.
#baking #cheesecake #recipe
Read Full Recipe:
PEAR RICOTTA CHEESECAKE RECIPE #shorts
PEAR RICOTTA CHEESECAKE
Pears are in season, and I consider them one of the most enjoyable and tastiest ingredients of autumn.
Yes, autumn, because where I live (Jämtland, Sweden), it's definitely no longer summer.
Maybe it still is for you (lucky you), and you might not be thinking about autumn yet. SAVE this recipe for the moment when you start feeling the autumn vibes, as this cheesecake is truly delicious.
If you want to make everything from scratch like I did, do set aside some time, as making the ricotta and draining the yogurt takes a bit of time.
Want to be quicker? Then go ahead and buy ready-made ricotta and the thickest yogurt you can find. This way, the draining process will take much less time.
For the ricotta, you'll need:
- 1.5 liters of milk
- 300ml of heavy cream
- juice of 1 lemon
- a pinch of salt.
Heat the milk and cream until they reach 85 degrees Celsius (185°F).
Turn off the heat, and stir in the juice of 1 lemon and a pinch of salt into the mixture.
Let it sit in the pan for at least half an hour to an hour.
Carefully scoop the thicker mixture from the pan into a sieve lined with a tea towel.
Let it drain for a while until you achieve a nice firm ricotta.
Meanwhile, let 500g of yogurt drain in another sieve lined with a tea towel.
For the tart, you'll also need:
- 3 eggs
- 2.5 tablespoons of cornstarch
- 80g of sugar
- 1 to 2 pears
- 500gr yoghurt
Cut one pear in half and peel one of the halves.
Dice it and blend with a tablespoon of lemon juice.
Thinly slice the other half of the pear.
In a bowl, combine the ricotta, yogurt, zest of 1 lemon, sugar, and cornstarch into a smooth batter.
Add the pear puree and then the eggs, one by one.
Pour the batter into a tart pan and top with the pear slices.
Bake for 1 hour at 160 degrees Celsius (320°F) in the oven, then let the tart cool for half an hour with the oven door slightly open.
Transfer the tart to the refrigerator and let it cool down further.
#baking #bakingfromscratch #homebaking #bakingcakes #bake #homebaker #autumnrecipe #seasonalbaking
Low-Carb Baked Ricotta Cheesecake Recipe | Dietplan-101.com
A low-carb & low-fat crustless cheesecake recipe for South Beach phase 1. Baked in ramekins, made with 2 main simple ingredients: low-fat ricotta cheese and eggs.
Easy-to-follow printable recipe available at
Keto Ricotta Cheesecake Recipe | Easy Low Carb 4 Ingredient Dessert
Keto Ricotta Cheesecake Recipe - How to make an easy 4 ingredient low carb dessert. Here's the full recipe for you -
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