RICOTTA CITRUS CHEESECAKE
Lemon, lime and orange zest perk up this ricotta-based cheesecake. A graham cracker crust provides crunch while a dusting of confectioners' sugar adds a pretty finish.
Provided by Food Network Kitchen
Time 6h25m
Yield 12
Number Of Ingredients 12
Steps:
- Position a rack in the center of the oven and preheat to 325 degrees F. Wrap foil around the bottom of a 9-inch springform pan.
- Spoon the ricotta into a fine mesh strainer set over a large bowl and set aside until well drained.
- Meanwhile, brush the inside of the a 9-inch springform pan with a little of the melted butter. Mix the graham cracker crumbs, remaining melted butter, 1/4 cup granulated sugar and salt together in a medium bowl until well moistened. Firmly press the mixture into the bottom and all the way up the sides of the pan. Bake until golden brown, about 15 minutes. Cool completely on a wire rack.
- Raise the oven temperature to 350 degrees F and bring a large pot of water to a boil and keep hot.
- Beat the drained ricotta, remaining 1 cup granulated sugar, vanilla, lemon zest, almond extract, lime zest and orange zest in a large bowl using an electric mixer on medium speed until combined. Add the eggs and beat until just combined, taking care not to over beat the mixture. Pour into the cooled crust. Place the springform pan in a deep roasting pan and transfer to the oven rack and carefully pour the hot water into the roasting pan until it reaches about halfway up the sides of the pan.
- Bake until the cheesecake is slightly jiggly in the center and very lightly browned on top, about 1 hour and 35 minutes. Careful of splashing the hot water, remove the roasting pan from the oven and immediately transfer the cheesecake to a rack to cool completely. Refrigerate until well chilled, at least 2 hours up to overnight.
- At least thirty minutes before serving, run a knife along the edge of the pan to loosen the cheesecake, release the pan and carefully lift the ring off. Dust the top with confectioners? sugar.
RICOTTA CHEESECAKE WITH LEMON DRIZZLE AND PINE NUTS (SBD P1)
From the most recent book. This traditional Italian dessert is refreshingly light and delicately citrusy. You'll find it's quite unlike our dense creamy, American cheesecake but no less delicious.
Provided by Lizzie Rodriquez
Categories Dessert
Time 1h50m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Position a rack in the middle of the ovem and heat to 275. Lightly coat a 9-inch springform pan with cooking spray.
- Spread nuts on a baking sheet and toast until lightyl golden, abotu 10 minutes. Transfer nuts to a plate and cool. Increase oven to 325.
- In a large metal bowl, with an electric mixer at high speed, beat egg whites until frothy, about 1 minute. Add cream of tartar and continue to beat until stiff peaks form, about 3 minutes more. Set aside.
- In a separate large bowl, with an electric mixer at medium speed, beat egg yolks, 1/3 cup sugar sustitute and vanilla for 1 minute. Add ricotta and zest and beat until smooth.
- Gently fold about 1/3 of the egg whites into the egg yolks mixture then add the rest of the whites and gently fold in until well combined. Pour batter into the prepared pan, place the pan on a baking sheet and bake until cake is golden and mostly set. About 1 hr and 10 minutes. Remove cake from oven and cool on rack for 20 minutes.
- In a small saucepan, combine lemon juice and remaining 1 t of the sugar substitute; bring to a simmer over low heat. Remove from the heat and gently brush the surface of the cake with two-thirds of the warm lemon mixture; drizzle remaining mixture into the cracks. Sprinkle the top with pine nus.
- Cool cake completely, then run a knife around edge before releasing from the pan. Chill covered for 4 hours or overnight. Serve chilled.
Nutrition Facts : Calories 165.9, Fat 10.3, SaturatedFat 4.8, Cholesterol 130.6, Sodium 135.4, Carbohydrate 5.3, Fiber 0.1, Sugar 0.9, Protein 12.6
SB RICOTTA CHEESECAKE WITH LEMON DRIZZLE AND PINE NUTS
Steps:
- Position a rack in the middle of the oven and heat the oven to 275 degrees F. Lightly coat a 9-inch springform pan with cooking spray. Spread nutes on a baking sheet and toast until lightly golden, about 10 minutes. Transfer nuts to a plate to cool. Increase the oven to 325 degrees F. In a large metal bowl, with an electric mixer at high speed, beat egg whites until frothy, about 1 minute. Add cream of tartar and continue to beat until stiff peaks form, about 3 minutes longer. Set aside. In a separate bowl large bowl, with an electric mixer and medium speed, beat egg yolks, 1/3 cup of the sugar substitute, and vanilla for 1 minute. Add ricotta and zest, and beat until smooth. Gently fold one-third of the whites into the yolk mixture, then add the rest of the whites and gently fold in until well combined. Pour batter into the prepared pan, place the pan on a baking sheet, and bake until cake is golden and mostly set, about 1 hour 10 minutes. Remove cake from oven and cool on a rack for 20 minutes. In a small saucepan, combine lemon juice and remaining 1 tsp. sugar substitute; bring to a simmer over low heat. remove from the heat and gently brush the surface of the cooled cake with two-thirds of the warm lemon mixture; drizzle remaining mixture into the cracks. Sprinkle the top with pine nuts. Cook cake completely, then run a knife around the edge before releasing from pan. Chill, loosely covered, for 4 hours or overnight. Serve chilled.
LEMON RICOTTA CHEESECAKE
I'm an avid recipe collector and can't recall where I found this one. I do know its delicate flavor is well received whenever I make it for a special occasion.
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 14 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine wafer crumbs, butter and lemon zest. Press onto the bottom of a greased 9-in. springform pan. Bake at 325° for 12-14 minutes or until lightly browned. Cool., In a large bowl, beat the cream cheese, cream, ricotta, sugar, cornstarch and vanilla until smooth. Beat in lemon juice and zest. Add eggs, beat on low speed just until combined. Pour filling into crust. Place pan on a baking sheet., Bake at 325° for 70-80 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Garnish with mint and lemon if desired.
Nutrition Facts : Calories 332 calories, Fat 19g fat (11g saturated fat), Cholesterol 118mg cholesterol, Sodium 192mg sodium, Carbohydrate 33g carbohydrate (25g sugars, Fiber 0 fiber), Protein 8g protein.
LEMON RICOTTA CHEESECAKE
I love the tangy lemon flavor of this lemon ricotta cheesecake with a nutty pistachio crust with ginger. Top with toasted and chopped pistachios and fresh berries, if desired.
Provided by Liv Dansky
Categories Cheesecake
Time 16h25m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 9-inch loose-bottom cake pan or springform pan with a round of parchment paper and grease.
- Add pistachios, 1/4 cup sugar, flour, ginger, and 1/4 teaspoon salt to the bowl of a 14-cup food processor and pulse until finely ground. Add butter and pulse until mixture resembles moist sand. Press firmly into the bottom of the prepared pan.
- Bake in the preheated oven until crust is golden brown and firm, about 12 minutes. Remove from the oven and let cool while you prepare the filling. Reduce oven temperature to 300 degrees F (150 degrees C).
- Wipe out food processor. Add ricotta, cream cheese, lemon zest and juice, remaining 1 cup sugar, and remaining 1/2 teaspoon salt to food processor and process until smooth, 30 seconds to 1 minute. Add the eggs, one at a time, and pulse until just combined; do not overmix. Pour mixture over crust in prepared pan and smooth top with spatula. Wrap bottom and sides of pan with aluminum foil to insulate.
- Bake in the preheated oven until cheesecake is golden and set but the center is still jiggly, about 1 hour and 45 minutes. Allow to cool for 1 hour inside the oven with the heat turned off and the oven door cracked open. Remove from oven and let cool on a wire rack at room temperature, about 1 hour. Cover with plastic wrap and chill at least 12 hours and up to 48 hours.
- Run a knife around the perimeter of the cheesecake to loosen from pan. If using a loose-bottom pan, place the pan on a large can or cup and pull downward to drop the pan away from the cheesecake. If using a springform pan, remove the rim by pulling the latch.
- Slice the cheesecake using a sharp knife. Wipe the knife clean and dip in warm water between slices for clean edges when cutting.
Nutrition Facts : Calories 571.1 calories, Carbohydrate 36.2 g, Cholesterol 179.3 mg, Fat 40.3 g, Fiber 1.8 g, Protein 19.2 g, SaturatedFat 21.3 g, Sodium 442.4 mg
More about "sb ricotta cheesecake with lemon drizzle and pine nuts recipes"
ITALIAN LEMON RICOTTA CHEESECAKE RECIPE - THE …
From themediterraneandish.com
5/5 (87)Total Time 11 hrs 30 minsCategory DessertCalories 385 per serving
RICOTTA CHEESECAKE WITH LEMON DRIZZLE AND PINE NUTS
From debbiessouthbeachrecipes.wordpress.com
Estimated Reading Time 2 mins
SICILIAN RICOTTA CHEESECAKE RECIPE • CIAO FLORENTINA
From ciaoflorentina.com
ITALIAN LEMON RICOTTA CHEESECAKE (KETO) - LOW CARB YUM
From lowcarbyum.com
ITALIAN RICOTTA CHEESECAKE (WITH VIDEO) | HOW TO FEED A …
From howtofeedaloon.com
Category DessertCalories 393 per servingTotal Time 5 hrs 30 mins
- Grease a 9-inch springform pan with the butter. Sprinkle the crushed cookies all over the pan, turning the pan to help them stick to the buttered pan.
- Place the egg yolks, sugar, and vanilla extract into the bowl of a stand mixer fitted with a whisk attachment. Mix on high until the mixture is a light, pale yellow, about 6 to 8 minutes. Scrape down the sides of the bowl midway with a spatula.
- Add the ricotta cheese, flour, pine nuts, lemon zest, and lemon juice to the egg mixture. Stir with a wooden spoon until just combined. Transfer the mixture to the prepared pan.
RICOTTA CHEESECAKE RECIPE | ZERO CALORIE SWEETENER & SUGAR
From splenda.com
LEMON RICOTTA CHEESECAKE WITH CARAMELIZED PEARS & PISTACHIOS
From canadianturkey.ca
LEMON-RICOTTA CHEESECAKE RECIPE - SERIOUS EATS
From seriouseats.com
LEMON RICOTTA CAKE - THE PETITE COOK™
From thepetitecook.com
LEMON RICOTTA CHEESECAKE WITH A CONFIT OF LEMONS | RECIPES
From deliaonline.com
BEST RICOTTA CHEESECAKE RECIPE - HOW TO MAKE RICOTTA …
From thepioneerwoman.com
LEMON RICOTTA CHEESECAKE - BAKER BY NATURE
From bakerbynature.com
BEST NO-BAKE WHIPPED RICOTTA CHEESECAKE RECIPE - DELISH
From delish.com
BEST LEMON RICOTTA CHEESECAKE RECIPE - SWEET AND SAVORY MEALS
From sweetandsavorymeals.com
NO BAKE RICOTTA CHEESECAKE - THIS ITALIAN KITCHEN
From thisitaliankitchen.com
RICOTTA CHEESECAKE WITH FRESH RASPBERRIES - ONCE UPON A CHEF
From onceuponachef.com
RICOTTA CHEESECAKE WITH LEMON DRIZZLE AND PINE NUTS
From myfitnesspal.com
RICOTTA CHEESECAKE WITH LEMON DRIZZLE AND PINE NUTS RECIPE | EAT …
From eatyourbooks.com
You'll also love