Italian Ricotta Cheesecake
8 Servings
I used a pre-bought 9" cookie crust, but you can make your own using amaretti cookies to really make it special.
Ingredients
Preheat oven to 350 degrees F.
Place Ricotta and zest in a food processor with the blade attachment. Run until smooth. Add sugar, flour and run until blended. Add eggs one at a time as using the pulse feature. Add vanilla and salt and buzz until combined. Pour batter into crust and bake in center of the oven for about 45 minutes to 1 hour. The top will get a golden brown color and when you shake it the middle of the cake doesn't move. Remove from oven and allow to cool. The cake will sink a bit. When cool, cover and keep in the refrigerator until serving time.
Serve with fresh fruit or whipped Bellwether Crème Fraîche flavored with orange zest.
I used a pre-bought 9" cookie crust, but you can make your own using amaretti cookies to really make it special.
Ingredients
- 2 each 12oz Bellwether Whole Milk Basket Ricotta (24oz total)
- 3/4 cup sugar
- 1/3 cup of all purpose flour
- 5 eggs
- 2 oranges, zested
- 1 tablespoon of Grand Marnier, optional
- 2 teaspoons vanilla or orange extract
- 1/8 tsp salt
Preheat oven to 350 degrees F.
Place Ricotta and zest in a food processor with the blade attachment. Run until smooth. Add sugar, flour and run until blended. Add eggs one at a time as using the pulse feature. Add vanilla and salt and buzz until combined. Pour batter into crust and bake in center of the oven for about 45 minutes to 1 hour. The top will get a golden brown color and when you shake it the middle of the cake doesn't move. Remove from oven and allow to cool. The cake will sink a bit. When cool, cover and keep in the refrigerator until serving time.
Serve with fresh fruit or whipped Bellwether Crème Fraîche flavored with orange zest.