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Ricotta Cheesecake
The lightest and fluffiest cheesecake you can bake.
This one is prepared with poached apricots, but other fruit can be used as well.

For the base:
6oz ( 170g ) digestive biscuits, crushed fine
3oz ( 85g ) unsalted butter, melted

For the filling:
2lb ( 900g ) ricotta cheese
6oz ( 170g ) dried apricot
4oz ( 110g ) caster sugar
4 eggs, separated
1/4pint ( 150ml ) double cream 
grated rind of 2 lemons ( unwaxed or organic )
1/2 teaspoon of vanilla extract
pinch of salt

  1. poach the apricots in a little water for 20 minutes very gently, leave to cool in pan
  2. melt the butter and mix with the crushed biscuits
  3. line a greased baking tin and spread the mixture out evenly, keep in refrigerator until used
  4. mix the ricotta cheese and the cream with the grated lemon rind, vanilla extract, sugar and egg yolks together
  5. whisk the egg whites with a pinch of salt until stiff
  6. fold the egg whites gently into the cheese mixture
  7. place the apricots on top of biscuit base and add the cheese mixture
  8. put into a preheated oven 180c ( 350F )and bake aprox. for 1 hour
  9. when cool dust with icing sugar, 
    absolutely delicious. 

Bon Appétit

 

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