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Italian Style Cheesecake - with Ricotta Cheese (Photos)

Posted on 8/17/14 at 4:58 pm
Posted by MeridianDog
Home on the range
Member since Nov 2010
14527 posts
Posted on 8/17/14 at 4:58 pm
The wife (MHNBPF) makes two different cheesecake recipes - New York style and Italian style. She is the authority on this stuff and I know the the recipes are very much different, but my opinion is that the main difference is the type of cheese used. New York style uses Cream Cheese and Italian uses Ricotta. Yesterday, she made Italian. The way she makes it relies on whipped egg whites to give a very light consistency to the finished cheesecake.

This cheesecake has no crust (no gram crackers).

You will need:

30 ounces of Ricotta Cheese (whole milk) - 2 - 15 ounce containers. This is no time to use low fat product
6 eggs at room temperature - you will separate the yolks from the whites.
2/3 cup sugar
1 Tablespoon vanilla
2 teaspoons lemon zest - it will probably take two large lemons to get this much zest

A spring-form pan, lightly oiled and preheated oven at 325 degrees f.



Shave the lemon zest - takes two lemons - avoid the white (bitter) and only zest away the yellow from the lemons.



Separate the 6 egg yolks from the whites.



Cream yolks with 2/3 cup sugar, until nice and smooth.



Mix in 30 ounces of Ricotta Cheese and 1 Tablespoon Vanilla.



In a separate bowl, Whip room temperature egg whites, until they form stiff peaks.





Add whites to yolk and cheese mixture



by gently folding them into the mixture. Do not over mix, because the intent is to keep the batter light/fluffy.







Add batter to lightly oiled spring form pan





and into preheated 325 degree oven - center rack.



Cook for 1 hour and 20 minutes. I guess that is 80 minutes. The cake will double in height, maybe an inch above the top of the pan.

and then in the first five minutes of cooling on a rack, it will fall about an inch. That is simply what cheese cake does.



Sadly, the cake needs to be cooled on a rack until it reaches room temperature and then in the refrigerator maybe as long as overnight. It is served cold.

Served here with powdered sugar and chocolate syrup - Isn't that pretty!



My piece:



I will end on a philosophical note. The world needs more cheesecake with powdered sugar and chocolate syrup.


All my stuff
This post was edited on 8/17/14 at 8:50 pm
Posted by FT
REDACTED
Member since Oct 2003
26925 posts
Posted on 8/17/14 at 5:12 pm to


Damn. Impressive, dude.
Posted by SirPsychoSexy
Baton Roudjhe
Member since Apr 2011
448 posts
Posted on 8/17/14 at 5:13 pm to
Yunmy
Posted by Btrtigerfan
Disgruntled employee
Member since Dec 2007
22085 posts
Posted on 8/17/14 at 5:14 pm to
You are on fiahh! Nice flowered apron you have.
Posted by TigerHam85
59-024 Kamehameha Highway
Member since Nov 2009
31493 posts
Posted on 8/17/14 at 5:20 pm to
Two nice dishes this weekend. Glad to see you're not trolling any longer
Posted by CT
Kate Upton's back
Member since Sep 2004
21054 posts
Posted on 8/17/14 at 5:24 pm to
So much sex at your house this weekend.

Posted by Walt OReilly
Poplarville, MS
Member since Oct 2005
124694 posts
Posted on 8/17/14 at 5:32 pm to
Bookmarking
Posted by Trout Bandit
Baton Rouge, LA
Member since Dec 2012
13838 posts
Posted on 8/17/14 at 5:32 pm to
Nice work MD. Do you cool it in the pan?
Posted by John McClane
Member since Apr 2010
36934 posts
Posted on 8/17/14 at 5:49 pm to
Damn that looks fluffy and delicious
Posted by LSU Piston
The 313
Member since Feb 2008
3844 posts
Posted on 8/17/14 at 5:53 pm to
That looks amazing

Posted by vuvuzela
Oregon
Member since Jun 2010
14663 posts
Posted on 8/17/14 at 7:35 pm to
lawd jaysus that looks good. this + the other italian thread you made = Meridian Dog is king of FDB.
Posted by MeridianDog
Home on the range
Member since Nov 2010
14527 posts
Posted on 8/17/14 at 8:08 pm to
quote:

Do you cool it in the pan


That was the wife's work. It cooks until it separates from the side of the pan. Then after cooling for five or ten minutes, you remove the spring side of the pan and cool it for several hours on a rack on the counter - to room temperature. Then wrap it in plastic to go into the refrigerator. It is still on the pan base in the fridge. will be gone in another day or two.
Posted by MeridianDog
Home on the range
Member since Nov 2010
14527 posts
Posted on 8/17/14 at 8:10 pm to
quote:

Nice flowered apron


Not too girly?
This post was edited on 8/17/14 at 8:11 pm
Posted by TT9
Global warming
Member since Sep 2008
82952 posts
Posted on 8/17/14 at 8:12 pm to
You're turning me gay bro.
Posted by jmcs68
Member since Sep 2012
40401 posts
Posted on 8/17/14 at 8:21 pm to
Looks amazing MD
Posted by Oenophile Brah
The Edge of Sanity
Member since Jan 2013
7551 posts
Posted on 8/17/14 at 8:30 pm to
Boom!!

Guy take a few weeks off, comes back throwing lightening bolts!!!

Good stuff. You're hitting all my highlights this weekend. I better talk to my mother and make sure it's not my birthday.
Posted by ladytiger118
Member since Aug 2009
20922 posts
Posted on 8/17/14 at 8:40 pm to
Posted by Caplewood
Atlanta
Member since Jun 2010
39212 posts
Posted on 8/17/14 at 8:44 pm to
iwei. Interesting method
Posted by Winkface
Member since Jul 2010
34377 posts
Posted on 8/17/14 at 8:47 pm to
Would like to eat
Posted by Tiger Ryno
#WoF
Member since Feb 2007
104128 posts
Posted on 8/17/14 at 8:52 pm to


Would eat with my bare hands
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