CAMILLE'S CRUSTLESS RICOTTA PIE
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
- Beat eggs, sugar, vanilla extract, and cinnamon together in a large bowl until smooth; add ricotta cheese and mix well. Pour mixture into the prepared baking dish.
- Bake in the preheated oven until set, about 1 hour. Cool for 10 minutes before serving.
Nutrition Facts : Calories 201.2 calories, Carbohydrate 21 g, Cholesterol 100.9 mg, Fat 8.1 g, Fiber 0.1 g, Protein 11.2 g, SaturatedFat 4.4 g, Sodium 123.7 mg, Sugar 17.1 g
NO-BAKE RICOTTA ESPRESSO CHEESECAKE
Provided by Trisha Yearwood
Categories dessert
Time 3h30m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- For the crust: Combine the graham crackers and sugar in a food processor and pulse to process. Drizzle in 5 tablespoons of the butter and pulse to combine. The mixture should clump together slightly when pressed in your fingers. If not, add the remaining tablespoon of butter and toss again. Press the mixture firmly and evenly into the bottom of an 8-inch springform pan. Freeze to firm the crust, about 15 minutes.
- For the filling: Pour the cream into a small bowl and sprinkle the gelatin over. Let sit to bloom the gelatin, about 5 minutes. Transfer the mixture to a small saucepan and add the sugar and espresso powder. Warm over very low heat, whisking constantly just to dissolve the gelatin; do not let the mixture simmer or boil. Remove from the heat, whisk until completely smooth and let cool, about 5 minutes.
- Beat the cream cheese on medium-high speed in a mixer fitted with the paddle attachment until light and smooth, 1 to 2 minutes. Add the ricotta and beat just until smooth, scraping down the sides of the bowl with a rubber spatula to ensure even mixing. Add the cooled cream mixture and vanilla and beat again until just smooth. Scrape the mixture into the crust and smooth the top. Cover the cheesecake and chill until set, at least 3 hours.
- For the topping: Add the cherries and syrup to a small saucepan and warm over low heat. Remove from the heat and stir in the lemon juice. Serve slices of the cheesecake topped with the warm cherry syrup.
NO-BAKE CHOCOLATE CHIP CANNOLI CHEESECAKE
I make this cheesecake in the summer for a flavorful and refreshing treat. I love the added bonus of not having to turn on the oven in hot weather. -Kristen Heigl, Staten Island, New York
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Pulse cannoli shells in a food processor until coarse crumbs form. Add sugar, cracker crumbs and melted butter; pulse just until combined. Press onto bottom and up sides of a greased 9-in. pie plate. Refrigerate until firm, about 1 hour., Beat the first 4 filling ingredients until blended. Beat in ricotta cheese and extracts. Stir in chocolate chips. Spread into crust., Refrigerate, covered, until set, about 4 hours. If desired, top with pistachios.
Nutrition Facts : Calories 548 calories, Fat 36g fat (20g saturated fat), Cholesterol 88mg cholesterol, Sodium 292mg sodium, Carbohydrate 51g carbohydrate (38g sugars, Fiber 1g fiber), Protein 8g protein.
NO BAKE RICOTTA PIE
If you like cannoli this is a great pie. Very quick & easy to make. People always ask me for the recipe when I bring this to parties.
Provided by dawnmarie0817
Categories Cheesecake
Time 30m
Yield 1 pie, 8-12 serving(s)
Number Of Ingredients 7
Steps:
- COMBINE ricotta, confectioner's sugar, and almond extract in a bowl and set aside.
- COMBINE almonds and chocolate. Chop together in a food processor; do not chop too fine.
- FOLD together cheese mix and chopped almond & chocolate and chill.
- WHIP heavy cream until stiff. Fold into ricotta and chocolate mix half at a time.
- SPOON into crust and let sit overnight before serving.
- Serve with chocolate sauce, if desired.
Nutrition Facts : Calories 573.2, Fat 40.7, SaturatedFat 17.4, Cholesterol 80, Sodium 234.7, Carbohydrate 43.9, Fiber 3, Sugar 29.3, Protein 12.5
RICOTTA PIE
My mother started making this pie as a way to use leftover cold cuts. It has kind of been evolving. Prosciutto also works well in this pie.
Provided by Richard-NYC
Categories Pork
Time 1h20m
Yield 2 pies, 16 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients (except for pastry lined pie plates) in large bowl.
- Pile mixture into pie plates.
- Bake at 350°F for about a hour or until golden brown and set.
Nutrition Facts : Calories 482.6, Fat 35.2, SaturatedFat 17.9, Cholesterol 158.3, Sodium 1091.7, Carbohydrate 12.2, Fiber 0.4, Sugar 1.7, Protein 28.4
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