Just made this from the April Martha Stewart mag. Goes together quickly and is tasty. I'm always looking for ways to use ricotta.
OOooOOoo that looks yummy! I love ricotta too. Thanks for sharing.
Can you share the recipe? It looks delicious!
Sure, here it is.
Ricotta Cheesecake
3/4 cup sugar, plus more for pan
1 1/2 lbs whole milk ricotta cheese, pureed in a food processor until smooth
6 large eggs, separated
1/4 cup flour
finely grated zest of 1 orange or 2 lemons
1/4 t salt
unsalted butter for pan
Butter and sugar a 9" springform pan.
Whisk together ricotta, egg yolks, flour, 6 T sugar, the zest and salt.
Beat the egg whites until foamy. Gradually add the remaining 6 T sugar and beat until glossy stiff peaks form. Gently fold 1/3 of whites into cheese mixture until just combined. Gently fold in the remaining whites until just combined.
Pour batter into pan and bake at 375F for 1 hour or until top is a deep golden brown. Cool for 10 minutes on a rack; run a knife around the edge and release the sides of the pan. Let cool completely.
(She serves this with a kind of citrus/vanilla compote. I served it with cherry jam and whipped cream. It would be good with any knd of fruit topping.)
Pam
Sounds great -- thanks for sharing the recipe! I can't wait to try it!
Thanks so much - that sounds really good, not tough to make, either.
Lemon Ricotta Tart Recipe
Ingredients
* for the pastry:
* 125g butter, cut in cubes and soft
* 90g sugar
* 1 egg
* 250g flour
* filling:
* grated zest of 1 lemon, plus 4 tablespoons of lemon juice
* 2 eggs
* 350g ricotta
* 50g caster sugar
* a hand full of pine nuts
Directions
1. for the pastry whizz butter and sugar in a blender. then add egg & flour. whizz until it comes together, wrap pastry in cling film and chill for about 45 minutes.
2. preheat oven to 180 c°.
3. roll the pastry on a lightly floured work surface and use to line a deep, loose bottomed tart tin. trim off any excess pastry and chill for about 20 minutes.
4. line tart with baking paper and fill with baking beans. blind bake in the middle of the oven for about 10 minutes. then remove paper and beans and bake for a further 5-10 minutes until crisp and golden brown. let cool.
5. for the filling put all ingredients in a food processor and whizz until well combined. pour into slightly cooled pastry shell and bake in the middle of the oven for about 20 minutes, until the filling is lightly set. cool, remove from the tin, sprinkle with the pine nuts and dust generously with icing sugar.
6. serve with fresh strawberries.