C C - Cheese Cake

Italian Ricotta  Cheesecake


Light and Luscious baked ricotta cheesecake are perfect for any occasion.  I baked this cheesecake, the recipe of Loretta Sartori.  It was a lot of work, I am determined to do it because I like to eat cheesecake if it is baked and light.  It is the one!. 

Baked Italian Ricotta Cheesecake

 The beautiful strawberries compliment the cheesecake, thanks to Lyn for stopping by to drop this lovely red berries,  we shall enjoy them.


Serve the cheesecake with honey-brandy sauce, drizzle the sauce prior serving, it is so delicious together.  Ricotta and honey match perfectly.

Preparation and the Baking for the Ricotta Cheese Cake

Freshly Baked Cheesecake Beautifully

Italian Ricotta Cheesecake

By: Loretta Sartori

Ingredients:

1x 26 cm disc of shortcrust pastry-baked

Extra shortcrust pastry to line the pastry ring
3 eggs (55 g)
60 g sugar
350 g cream cheese, at room temperature
650 g ricotta cheese
80 ml cream (35% fat)
50 g sugar
80 g blanched almond meal
80 g diced orange peel-candied or citron
100 g sultanas, soaked in rum or brandy

Sweet shortcrust Dough, (1.2.3) Makes 650 g pastry

1 egg (55g) (the pastry can be made without eggs)

100 g caster sugar
200 g unsalted butter
300 g plain flour

Preparation

To make the pastry, cream the butter and sugar until light and pale

Add the egg, and continue creaming until absorbed.

Stop the mixer and add the flour, mix only until combined. The dough will be very sticky, wrap in plastic and chill before use.

Knead the chill dough lightly, first to soften, roll out with a small amount of dusting flour

Place a 5-6 cm round ring over the baked pastry disc. Using extra shortcrust dough, press the mixture onto the wall of the circle forming the sides for the cheesecake. Smear the pastry onto the edge of the base to seal the join. Trim of any excess dough.

Whisk the egg and sugar (60g) until thick, set aside.

Beat the cream cheese and sugar until smooth, then add the ricotta and beat until smooth. Add the cream, and then gradually add the whisked eggs. Mix until all ingredients are well combined.

Fold in the almond meal, glace fruit and sultanas. Transfer into the prepared base.

Bake at 180 degrees C for one hour. When cold dust with icing sugar

Serve at room temperature, though uneaten store cheesecake in the refrigerator.

I am glad to be able to share what I did, the preparation of this cheesecake was rather busy, but the result is delightful.  I will do it again for a special occasion.

Until next post

Susy