Thursday, 1 February 2007
i have been trying to make my own ricotta and mascarpone for the last few days. more about that later (ricotta = success, mascarpone = one big disaster). but since the ricotta turned out very smooth and nice i decided to make a ricotta cheesecake. it is not as heavy as the one thats made with cream cheese only. but easy-peasy to make and oh so yummy with some berries or any other fruit on top. enjoy!
grease and line a round cake pan with 23 cm diameter & heat oven to 150 degrees.
melt 60g butter in a small saucepan. mix 120g petit beurres (or any butter cookies) in the food processor until you have the texture of fine "bread-crumbs". mix it with 60g finely ground almonds and the butter, until it holds together. transfer to round cake pan and pat out evenly to make the crust. place in fridge while proceeding.
mix 1,5 tablespoons corn starch with 1,5 tablespoons water until smooth. Add 300g soft cream cheese, 500g ricotta, 300g sugar and zest and juice of one lemon. Mix until smooth. Add 4 eggs (dont beat them too much or your cheesecake will puff up like a souffle). Put mixture into the cooled cake pan and bake in the middle of the oven for about 60-90 minutes (or until mixture has gone firm but is still a bit wobbly. turn out the oven and let your cheesecake stand in the oven until totally cool.
serve with loads of fresh fruit (whatever is in season) and a generous dollop of mascarpone. if - unlike me - have some in the fridge... - but more about that some other time.