Monday, May 25, 2009

Rose Bakery Ricotta Cheesecake

This Italian via France version of cheesecake is smooth and creamy but not as rich as American cakes. It's from "Breakfast, Lunch, Tea, Rose Bakery" (Phaidon Press).

Butter a 10" springform pan and line it with parchment paper.
Preheat oven to 350 degrees

Crush 7 ounces (one and a half packets - there are 3 packets per box) graham crackers with a rolling pin or in a blender, and mix in 1/4 - 1/3 cup butter until moist. Add a pinch of ginger or cinnamon. Pat into the base of the tin, pressing down evenly.

3 and 1/2 cups ricotta cheese
Scant 1 cup of cream cheese
2/3 cup superfine sugar
grated zest and juice of two lemns
1 tsp. vanilla
pinch of ground cinnamon
5 eggs
1 egg yolk
scant 1 cup half-and-half
1 T. all purpose flour

Mix all the ingredients for the filling together in the order listed. Make sure there are no lumps. It helps to use an electric mixer.

Pour into prepared tin over the graham cracker crust and bake for 45 - 50 minutes, or until just set. The top shold be pale and just beginning to puff up - you don't want it to turn golden.

Remove from the oven and cool the cheesecake in the pan before taking it out

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