Sb Ricotta Cheesecake With Lemon Drizzle And Pine Nuts Food

RICOTTA CITRUS CHEESECAKE

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)

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.

RICOTTA, ARUGULA AND GRAPE PIZZA WITH PINE NUTS AND LEMON OIL

Steps:

• For the dough: In a small bowl, combine the yeast with the sugar and 3/4 cup warm water. Let sit for 10 minutes until it begins to foam.
• In a large bowl, combine the all-purpose flour, whole-wheat flour and salt and make a well in the center. Add the yeast mixture and olive oil. Using a fork, incorporate the wet ingredients with the dry ingredients until a dough forms. On a lightly floured surface, continue to work and then knead the dough until it is smooth and elastic, about 8 minutes.
• Lightly coat a clean bowl with additional olive oil and add the dough, turning once to coat the dough in the oil. Cover and set in a warm place until doubled in size, about 1 hour.
• Heat a grill pan over medium-high heat and preheat the oven to 400 degrees F.
• Punch down the dough and divide it into 2 pieces, using 1 piece for the pizza. Wrap the remaining dough in plastic wrap and refrigerate or freeze for another pizza.
• For the pizza: Stretch the dough into a 12-inch circle or oval that will fit on the grill pan. Add the dough to the hot grill pan and cook until stiff and bubbles start to form, 1 to 2 minutes. Flip and cook on the other side until grill marks form and the crust is completely cooked through, 1 to 2 more minutes.
• Transfer the crust to a baking sheet and spread with the ricotta. Bake until the ricotta warms through and melts slightly, about 6 minutes. Top the warm pizza with the arugula, grapes and pine nuts. Drizzle with some lemon oil and serve immediately.

LIMONCELLO RICOTTA CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F. Position a rack in the center of the oven. Spray a 9 x13 x 2-inch baking pan with nonstick cooking spray.
• For the crust, combine the graham cracker crumbs, sugar, and butter in a medium bowl and mix until moistened. Press the mixture evenly in the prepared pan and 1/4 inch up the sides. Bake for 8 minutes and set aside to cool.
• For the filling, place the cream cheese and sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed for 3 minutes, until light and fluffy. Add the ricotta and beat for another minute, scraping down the bowl. With the mixer on low, add the limoncello, vanilla, and lemon zest and beat for one minute. With the mixer on medium-low, add the eggs, one at a time, until incorporated. Scrape down the bowl and mix until the batter is smooth. Pour over the crust.
• Place the baking pan in a roasting pan large enough to hold the baking pan completely flat. Place the pan in the oven and carefully pour enough of the hottest tap water into the roasting pan to come halfway up the sides of the baking pan. Bake for 50 to 55 minutes, until almost set in the center. (It will still be a little jiggly when you shake the pan gently.) Turn off the heat and leave the cheesecake in the oven in the water bath for 15 minutes to prevent the cheesecake from cracking. Take the baking pan out of the water bath and place on a rack to cool completely. Wrap the entire pan with plastic wrap and refrigerate for at least 6 hours or overnight. Sprinkle with extra grated lemon zest, cut in 12 pieces, and serve cold.

SICILIAN RICOTTA CHEESECAKE

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Set rack in the middle of the oven. Butter and flour a 9 1/2 inch springform pan, and tap out excess flour.
• Place the ricotta in a large mixing bowl, and stir it as smooth as possible with a rubber spatula. Stir the sugar and flour together thoroughly into the ricotta. Stir in the eggs 1 at a time. Blend in the vanilla, cinnamon, orange zest, and salt. Pour batter into the prepared pan.
• Bake in the center of the oven for about 1 1/4 to 1 1/2 hours, until a light golden color. Make sure the center is fairly firm, and the point of a sharp knife inserted in the center comes out clean. Cool on a wire rack. It will sink slightly as it cools. Cover, and chill till serving time.

LEMON RICOTTA CHEESECAKE

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.

LEMON RICOTTA CHEESECAKE

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.

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.