Cheese Cake

Mini Ricotta Cheesecake

I baked these cute mini cheesecakes are based on Loretta Sartori's recipe.  They are so light and delicious. 

Mini Baked Ricotta Cheesecake

I was thinking of Katy, Ruth, and Sarah because you girls are so clever.  You make your own cheese now.  Well if you like baked cheesecake, this recipe is for you.  It has great ingredients.  It is a lot of work though, the base of the cheesecake you have to make from scratch, but it is fun.

The Recipe

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 castor 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.

Wisk 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.

It was a busy baking day, I was so keen to do the cheesecake because, in 1999, I attended a masterclass with Loretta to do pastry making.  She's a good teacher.
It is a perfect recipe, even though a lot of work, but it has the right ingredients.  It is so delish!!!!!


I like the baked cheesecake; however, I should not have it very often.
Until next time.

Susy