Italian Ricotta Cheesecake Recipe
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Category: |
Category: |
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Crust |
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Ingredients: |
Ingredients: 10 oz prepared refrigerator sugar cookie dough (sold in 20 oz packages; use half and freeze remainder)
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Directions: |
Directions:1. Preheat oven to 350º.
2. Grease the bottom and sides of a 9-inch springform pan. Release the bottom.
3. Roll out chilled dough between two sheets of waxed paper to a 10-inch circle.
4. Peel off top waxed paper sheet, place released pan bottom atop dough and invert so dough is now atop pan bottom. Remove remaining waxed paper.
5. Trim excess dough from edges of bottom. Return to springform and close the spring.
6. Bake for 12 minutes until light gold in color. Set on wire rack to cool completely or place in the freezer to cool faster.
7. Lower oven temperature to 325º. |
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Filling |
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Ingredients: |
Ingredients: 3 ¾ cups (30 oz) ricotta cheese (I use lite or low-fat) * (See instructions below to prepare.)
4 large eggs
⅔ cup granulated sugar (I use stevia instead)
¼ cup all-purpose flour (I use whole wheat flour and slightly increase amount)
¼ cup Amaretto liqueur or orange juice
1 Tbsp orange zest
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Directions: |
Directions:1. In a large mixing bowl, blend drained ricotta with eggs, sugar, and flour. Stir in the liqueur or orange juice.
2. Pour mixture into the springform pan, level the top, and bake for 1 hour.
3. Turn off oven and let cake sit for about 20 minutes or so before removing. Cool to room temperature on a rack.
4. Chill before serving. |
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Personal
Notes: |
Personal
Notes: *Drain the ricotta of excess liquid by lining a colander/sieve with cheesecloth. Place it over a bowl. Spoon the ricotta cheese and let sit in refrigerator for several hours. Squeeze remaining cheese in cloth and blot with paper towel to remove excess water before putting it into the large mixing bowl.
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