Friday, May 8, 2015
Lemon ricotta cheescake
Earlier this year I posted a blog on a lemon ricotta cheese cake. It has become a family favorite and I have been reworking the recipe some since the earlier post. If you are looking for a special dessert for Mothers Day this weekend try this and you will not be disappointed. It will be a hit.
32 container whole-milk ricotta cheese
1 cup white sugar
1/3 cup all-purpose flour
1 cup lemon curd
Juice from one lemon
2 teaspoons vanilla extract
1/8 teaspoon salt
I have been using the graham cracker crust tins that you can buy in any grocery store. The recipe fills two of the smaller crusts or 1 larger one with some extra left over. I put the extra in a muffin tin and bake with the pie.
In a large mixing bowl, stir ricotta with a rubber spatula until it reaches an extremely smooth consistency. Add the sugar and flour into the ricotta, mixing thoroughly.
Stir in the eggs 1 at a time. Next add in the vanilla, lemon curd, and salt. Mix well. Pour batter into crust.
Bake in the center of the oven for about 75 to 90 minutes at 300° F, until the cake is a light golden color. When it's ready, the center should be fairly firm, and the point of a sharp knife inserted in the center will come out clean.
Cool cake. Cover and chill till serving time. The cake will firm up as it cools.
Posted by duanestclair at 4:54 AM