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How To make Ricotta Cheese Cake
3 lb Ricotta; drained
2 c Sugar
1/2 c Flour; sifted
Graham cracker crumbs 8 Egg Yolks
1 Grated Rind of Lemon
1 ts Vanilla
1/2 c Cream (optional); whipped
8 Egg Whites
Beat ricotta until smooth, gradually add 1 1/2 cups sugar and egg yolks, beating after each addition. Beat in flour, lemon rind and vanilla. Beat egg whites with 1/2 cup sugar. Fold whipped cream and egg whites into ricotta mixture and turn into a 12" spring form pan which has been well-buttered and sprinkled with graham cracker crumbs. Bake in a preheated 425 degree oven for the first 10 minutes; lower temperature to 350 degrees
and bake for 1 hour. Turn off heat and allow to cool in oven with door closed. Freezes well. Dust with powdered sugar when served.
How To make Ricotta Cheese Cake's Videos
Why Italians go crazy for this dessert! Ricotta Cheese Cake with Blueberries
This recipe is based on the Corsican Fiadone or Fiadoni cheesecake which has no bottom layer. That’s what makes it so simple to make, 10 to 15 minutes maximum.
What other cheesecake is that quick! I’ve also added blueberries in the filling so there’s no need to top with anything else except a little icing or powdered sugar.
This custard style cake needs to be served cold or room temperature. The Corsican version is usually made with goat’s milk ricotta called “Brocciu” which is stronger in flavour. But any similar cheese will work.
You need to use drained ricotta otherwise simply place the fresh cheese in a muslin cloth over a colander and refrigerate a few hours to drain the liquid.
The alcohol is optional, but using the zest of two lemons is not, you need that strong lemony flavour to cut through the richness.
Ensure there’s still a little wobble in the centre once cooked. One of the simplest cheesecake you can make and so delicious! Enjoy my Baked Ricotta Cheesecake
With blueberries.
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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
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Ricotta Cheesecake~Light and Easy~Homemade Cheesecake Recipe~Italian Cheesecake~Noreen's Kitchen
Greetings! Let's use up that homemade buttermilk ricotta cheese and make an amazing cheesecake!! Yes, I said cheesecake. You don't need a special ocassion to make one, you just need ricotta and a few other ingredients to make this amazing, delicious and simple dessert to knock the socks off of your guests, family or friends.
This cheesecake is really simple and will quickly rocket you to stardom among those you love. This one will be requested over and over again. This cake is not like traditional New York style cheesecake which is delicious in and of itself with its dense, thick and creamy texture, this cake is light and airy and has a light sweetness to it instead of a cloying sweetness of other recipes. This is perfect by itself, or served with fresh fruit, stewed fruit or your favorite fruit filling or topping. We love to put my homemade pineapple jam on the side, and a dollop of freshly whipped vanilla cream. But you do what you love.
No matter how you choose to serve this or eat it I know you are going to love it. Couple this with the fact that you may have even made the ricotta and you have a an amazing cake that you can be extremely proud to serve.
I hope you try this recipe and I hope you love it!
Happy Eating!
Get the recipe here:
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Italian cheesecake
No crust ricotta cheesecake with a hint of citrus
How to make: Ricotta Cheesecake
Italian MaMa shares another delicious recipe!
Last Video (DIY Garden Apron):
Ricotta Cheesecake Recipe:
3 lbs drained ricotta cheese (2-3 days)
8 Eggs
1 Cup Sugar
2 tsp Anise Extract
Zest of 2 Lemons
1/2 Cup Anisette Toast Cookie Crumbs
Directions:
Preheat oven to 425. Coat bottom and sides of 9 springform pan with butter. Then sprinkle with cookie crumbs
In mixing bowl, beat ricotta cheese with sugar. Then add eggs 1 at a time. Add anise extract and beat on medium for 5-min. Stir in lemon zest. Pour the mixture in prepared pan. Bake at 425 for 30-min, then reduce to 375 and bake for an additional 45-min. Turn off oven, keep cheesecake in oven for additional hour before removing. Cool and refrigerate overnight.
Stay tuned for monthly vids. MaMa does product reviews, goes on adventures, and shares recipes! Italian MaMa is full of life, love, and joy. She sends the message that it's never too late to follow your dream in life! Our MISSION is to EMPOWER SENIORS and give them PURPOSE as they age! God bless, Jesus loves you!
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DJI Osmo+ (Gimbal):
Canon SL2:
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Music: Epidemic Sound, Dutty by Vibe Tracks
Ricotta Cheesecake | Everyday Gourmet S5 E34
As seen on Everyday Gourmet.
Full recipe available here: