RICOTTA CHEESECAKE WITH ALMOND PRALINE
Top this dense and decadent ricotta cheesecake with a crackly, crunchy almond candy for an easy and elegant presentation.
Provided by Donna Hay
Categories HarperCollins Bake Dessert Cheesecake Almond Ricotta
Yield 8-10 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 150°C (300°F).
- Lightly grease a 22cm round springform cake tin and line the base with non-stick baking paper. Set aside.
- To make the base, place the flour, sugar and butter in a food processor and process for 1 minute or until a rough dough forms.
- Using the back of a spoon, press the mixture into the base of the prepared tin. Bake for 30-35 minutes or until golden and just cooked. Set aside to cool slightly.
- While the base is baking, make the filling. Place the cream cheese, ricotta, sugar, lemon juice, lemon rind and vanilla in a food processor and process until smooth. Place the cornstarch and water in a small bowl and mix until smooth. Add the cornstarch mixture and the eggs to the filling and process to combine.
- Lightly re-grease the sides of the cake tin and pour the filling over the base, tapping gently to remove any air bubbles.
- Bake for 50 minutes-1 hour or until light golden and just set. Allow to cool in the closed oven for 50 minutes.
- Refrigerate for 1 hour or until chilled.
- To make the almond praline:
- Preheat oven to 200°C (400°F). Sprinkle the sugar over a large lightly greased baking tray lined with non-stick baking paper. Bake for 12-15 minutes or until melted. Sprinkle with the almonds and allow to set completely on the tray. Crush the praline into small pieces. Sprinkle the cheesecake with the almond praline to serve, pressing gently to secure.
RICOTTA CHEESECAKE
This no-crust cheesecake has a light texture and a rich, eggy flavor. It will rise like a souffle in the oven and then fall during the last 10 minutes or so of baking. To save time, I utilize the food processor and the electric mixer - a little extra cleanup, but I'm able to whip the egg whites and mix the batter without washing and drying the bowl of my mixer during preparation.
Provided by Food Network
Categories dessert
Time 1h35m
Yield Makes one 9-inch cake; 8 to 10
Number Of Ingredients 6
Steps:
- Preheat the oven to 325 degrees. Spray the springform pan with cooking spray. Separate the eggs, placing the whites in one of the large bowls and the yolks in the work bowl of a food processor.
- Add the sugar and vanilla to the work bowl of the food processor and process until thick and light yellow, about 1 minute. Add the ricotta and zest and process until smooth, another 30 seconds. Scrape the mixture into the other large bowl.
- Beat the whites on high speed with the mixer until they hold stiff peaks. Fold the whites into the ricotta mixture and scrape into the prepared pan, smoothing the top with the spatula.
- Bake until the cake is deep golden brown and the sides begin to pull away from the pan, about 1 hour and 20 minutes. Transfer to the rack to let cool completely. Cover with plastic wrap and refrigerate until serving, at least 6 hours and up to 1 day. To serve, release the sides of the springform pan, dust with confectioners' sugar using the strainer, and cut into wedges.
RICOTTA CHEESECAKE WITH ALMONDS
Provided by Food Network Kitchen
Categories dessert
Time 2h20m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Make the crust: Position a rack in the lower third of the oven and preheat to 350 degrees F. Spread the almonds for both the crust and topping (1/4 cup plus 1/3 cup) on a rimmed baking sheet and bake until golden, about 5 minutes. Let cool. Crumble the biscotti into a food processor; add 1/4 cup toasted almonds and the granulated sugar and pulse until finely ground. Add the butter and pulse to combine. Press the mixture into the bottom of an 8-inch springform pan. Bake until set, about 12 minutes, then transfer to a rack and let cool completely. Reduce the oven temperature to 300 degrees F.
- Meanwhile, make the filling: Beat the egg yolks and 1/2 cup granulated sugar in a large bowl with a mixer on high speed until pale, about 2 minutes. Add the ricotta and beat until smooth, about 2 more minutes. Beat in the amaretto, vanilla and almond extracts, and orange zest. Put the egg whites and the remaining 2 tablespoons granulated sugar in a separate bowl and beat with a mixer on medium-high speed until soft peaks form (do not overbeat). Using a rubber spatula, fold about one-third of the beaten egg whites into the ricotta mixture, then gently fold in the rest until just combined. Scrape the batter into the prepared crust. Bake until slightly puffed and lightly golden on top, about 1 hour, 20 minutes. Transfer to a rack and let cool, 20 minutes. Run a knife around the edge of the cake to loosen, then remove the springform ring and let cool completely. Combine the confectioners' sugar and cinnamon in a fine-mesh sieve and dust over the cheesecake. Scatter the remaining 1/3 cup toasted almonds on top and dust again. Serve at room temperature. Photograph by Johnny Miller
RICOTTA CHEESECAKE
When I was a nurse, my coworkers and I regularly swapped recipes during lunch breaks. This creamy cheesecake was one of the best I received. -Georgiann Franklin, Canfield, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. In a bowl, combine the graham cracker crumbs and sugar; stir in butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. , Place on a baking sheet. Bake for 6-8 minutes or until crust is lightly browned around the edge. Cool on a wire rack. , In a large bowl, beat ricotta cheese on medium speed for 1 minute. Add sugar; beat for 1 minute. Add eggs; beat just until combined. Beat in flour and vanilla. Pour into crust. , Place pan on a baking sheet. Bake at 350° for 50-60 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. Remove sides of pan. If desired, serve with Hot Cherry Sauce. Refrigerate leftovers.
Nutrition Facts : Calories 234 calories, Fat 11g fat (6g saturated fat), Cholesterol 81mg cholesterol, Sodium 163mg sodium, Carbohydrate 29g carbohydrate (23g sugars, Fiber 0 fiber), Protein 6g protein.
RICOTTA CHEESECAKE
This is a very fine light tasting cheesecake. A great alternative to all of those big blocks of Philly's finest.
Provided by looneytunesfan
Categories Cheesecake
Time 1h45m
Yield 1 nine inch cake, 16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F.
- Butter 9" springform pan.
- Melt butter, cool.
- Sift flour and cornstarch together, reserve.
- Place cream cheese and ricotta in mixer, beat until smooth and creamy.
- Add sugar in 3 additions over 1 minute, scraping bowl as necessary.
- Beat 30 seconds longer.
- Add eggs, one at a time, at 30 second intervals.
- Mix well after each addition.
- Blend in flour, cornstarch, lemon juice and vanilla.
- Add butter and sour cream.
- Beat for 30 seconds, scrape bowl and beat 10 seconds longer.
- Wrap springform in two layers of aluminum foil, pour batter into pan, put springform in a larger pan such as a roasting pan and add hot water to larger pan until it comes halfway up the sides of the springform.
- Bake until center still jiggles slightly, 1 to 1 1/2 hours.
- Remove from oven, remove foil, cool completely on rack and refrigerate overnight.
- To remove springform, heat sides with propane torch and remove sides.
- Turn cake upside down in the palm of one hand, heat bottom with torch and remove bottom of springform.
- Place plate on bottom and flip right side up.
- Cut cake with unwaxed dental floss.
RICOTTA CHEESE CAKE
It's a wonderful, easy, light cheese filled cake... but not a cheesecake!
Provided by GINGEE
Categories Desserts Cakes Cake Mix Cake Recipes
Time 1h10m
Yield 24
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch pan.
- Make yellow cake mix according to package directions. Pour batter into the greased 9x13 inch pan.
- Mix together the ricotta cheese, sugar, eggs and vanilla extract and spoon over cake batter.
- Bake at 350 degrees F (175 degrees C) for about 45 minutes. Sprinkle cake with confectioners' sugar when cool.
Nutrition Facts : Calories 167.9 calories, Carbohydrate 25.2 g, Cholesterol 32.5 mg, Fat 5.4 g, Fiber 0.2 g, Protein 5 g, SaturatedFat 2 g, Sodium 185.7 mg, Sugar 16.3 g
ITALIAN CREAM CHEESE AND RICOTTA CHEESECAKE
This is my grandmother's cheesecake recipe passed down to my entire family. It's the best. I can't believe I'm sharing it, but everyone needs to know how to make an authentic Italian cheesecake. It is creamy and not thick, which is why our family LOVES it! For best results, do NOT substitute any ingredients with low-fat unless you've made it before and want to experiment.
Provided by April Caudle
Categories World Cuisine Recipes European Italian
Time 6h15m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch springform pan.
- Mix the cream cheese and ricotta cheese together in a mixing bowl until well combined. Stir in the sugar, eggs, lemon juice, vanilla, cornstarch, flour, and butter. Add the sour cream last and stir. Pour the mixture into the prepared springform pan.
- Bake in the preheated oven 1 hour; turn oven off and leave in oven 1 hour more. Allow to cool completely in refrigerator before serving.
Nutrition Facts : Calories 703.5 calories, Carbohydrate 49.8 g, Cholesterol 228 mg, Fat 50.1 g, Fiber 0.1 g, Protein 16.1 g, SaturatedFat 30.7 g, Sodium 384.2 mg, Sugar 38.2 g
ALMOND PRALINE CHEESECAKE
Make and share this Almond Praline Cheesecake recipe from Food.com.
Provided by Margo59
Categories Cheesecake
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 300 degrees.
- Combine graham cracker crumbs, almonds, sugar and butter; press firmly on bottom of nine inch springform pan.
- In large bowl, beat cream cheese until fluffy.
- Gradually beat in sweetened condensed milk until smooth.
- Add eggs and almond extract; mix well.
- Pour into prepared pan.
- Bake 55-60 minutes or until center is set.
- Cool.
- Top with almond praline topping (as follows).
- In small saucepan, combine brown sugar and whipping cream (not whipped).
- Cook and stir over low heat until sugar dissolves. Simmer 5 minutes or until thickened.
- Remove from heat; stir in almonds.
- Spoon evenly over cheesecake.
- Store covered in refrigerator.
Nutrition Facts : Calories 494.7, Fat 35.3, SaturatedFat 19, Cholesterol 145.7, Sodium 293.1, Carbohydrate 36, Fiber 1.2, Sugar 30.6, Protein 10.9
More about "ricotta cheesecake with almond praline food"
RICOTTA CHEESECAKE WITH TOASTED ALMOND PRALINE | BRET'S TABLE
From bretstable.com
67 RICOTTA RECIPES: GNOCCHI, CHEESECAKE, BAKED PASTA, AND MORE
From msn.com
40 TO-DIE-FOR CHEESECAKE RECIPES | SOUTHERN LIVING
From southernliving.com
OUR BEST CHEESECAKE RECIPES - FOOD & WINE
From foodandwine.com
RICOTTA CHEESECAKE - LIDIA
From lidiasitaly.com
RICOTTA CHEESECAKE WITH ALMOND PRALINE | RECIPE | HOW ...
From pinterest.com
RICOTTA CHEESECAKE WITH ALMOND PRALINE | PUNCHFORK
From punchfork.com
RICOTTA CHEESECAKE WITH ALMOND PRALINE | RECIPE | RICOTTA ...
From pinterest.co.uk
ALMOND PRALINE CHEESECAKE RECIPE
From crecipe.com
RICOTTA CHEESECAKE RECIPE | KALONA SUPERNATURAL | BRET'S TABLE
From kalonasupernatural.com
ALMOND PRALINE CHEESECAKE RECIPE
From bakerrecipes.com
RICOTTA CHEESECAKE WITH ALMOND PRALINE | RECIPE | RICOTTA ...
From pinterest.co.uk
CHEESECAKE WITH ALMOND EXTRACT - ALL INFORMATION ABOUT ...
From therecipes.info
RICOTTA AND HONEY CHEESECAKE RECIPE - THE COOKING FOODIE
From thecookingfoodie.com
ALMOND RICOTTA CHEESECAKE - COOKING WITH NONNA
From cookingwithnonna.com
SICILIAN LEMON RICOTTA CHEESECAKE - COOKING WITH NONNA
From cookingwithnonna.com
RICOTTA CHEESECAKE WITH ALMOND PRALINE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
ALMOND RICOTTA CHEESECAKE - NANA'S BEST RECIPES
From nanasbestrecipes.com
47 CHEESECAKE RECIPES FOR THE ULTIMATE DESSERT EXPERIENCE ...
From epicurious.com
RICOTTA CHEESECAKE WITH ALMOND PRALINE - MASTERCOOK
From mastercook.com
ALMOND PRALINE CHEESECAKE - 0 RECIPE
From crecipe.com
RICOTTA CHEESECAKE WITH ALMOND PRALINE | RECIPE | HOW ...
From pinterest.com
RICOTTA CHEESECAKE WITH FRESH RASPBERRIES - ONCE UPON A …
From onceuponachef.com
CHEESECAKE PRALINE CONES RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
10 BEST RICOTTA CHEESECAKE WITH NO CRUST RECIPES | YUMMLY
From yummly.com
ALMOND PRALINE CHEESECAKE - APSREPARACIONES.COM
From apsreparaciones.com
10 BEST SUGAR FREE RICOTTA CHEESECAKE RECIPES | YUMMLY
From yummly.com
ALMOND PRALINE CHEESECAKE RECIPE | MYRECIPES
From myrecipes.com
ALMOND RICOTTA CHEESECAKE - TINY NEW YORK KITCHEN
From tinynewyorkkitchen.com
ALMOND RICOTTA CAKE | ITALIAN DESSERT - THIS DELICIOUS HOUSE
From thisdelicioushouse.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love