Friday, September 23, 2016


Ricotta cheesecakes are easy to make and they are so very delicious. This one has a graham cracker crust on the bottom and partially up the sides. I found a box of graham cracker crumbs in the super market. This saved me from crushing them in my food processor. It's always nice to save a step, if you can.
I also posted the ingredients to change this cheesecake into an Almond-Amaretti Cheesecake. 

1 ½ cups (375 ml) graham cracker crumbs or about 20 graham crackers, finely crushed
½ cup (125 ml) melted unsalted butter
32 ounces (908 g) whole milk ricotta cheese
4 large eggs
½ cup (125 ml) all-purpose flour
1 cup (250 ml) granulated sugar
¼ t sea salt
Grated zest of 1 large organic or carefully washed orange
2 T orange juice
1 t pure vanilla extract

Preheat oven to 325 F (170 C) degrees.

Mix together the graham cracker crumbs with the butter.
Firmly press graham cracker crumbs into the bottom and about 1 inch up the sides of a 7 to 8-inch (17.5 to 20-inch) spring form pan.

In a large bowl, mix together the ricotta and eggs.
Mix in the flour, sugar, salt, zest, juice, and vanilla extract.
Mix until completely combined.

Pour batter into pan and place on a baking sheet or pizza pan.
Place in center of oven and bake for 1 hour 15 minutes.
Turn oven off and let cheese cake sit in oven for another 15 to 20 minutes, until firm throughout.

Let cool on counter, and then refrigerate for 2 hours to set.

Remove from spring form pan to a cake plate and decorate with confectioners’ sugar or more grated orange zest, if desired.

Serves 6 to 8

Almond-Amaretti Cheesecake
¼ cup toasted sliced almonds
10 amaretti cookies
4 whole graham crackers
Pinch of fine sea salt

4 T unsalted butter, melted

Place above ingredients into the bowl of a food processor fitted with the blade and process for a few seconds.

In place of the orange zest and juice, Add the zest and juice of 1 lemon.
In place of the vanilla extract, add 1 t of pure almond extract.

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