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Italian Style Cheesecake - with Ricotta Cheese (Photos)
Posted on 8/17/14 at 4:58 pm
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 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 on 8/17/14 at 5:12 pm to MeridianDog
Damn. Impressive, dude.
Posted on 8/17/14 at 5:14 pm to MeridianDog
You are on fiahh! Nice flowered apron you have.
Posted on 8/17/14 at 5:20 pm to MeridianDog
Two nice dishes this weekend. Glad to see you're not trolling any longer
Posted on 8/17/14 at 5:24 pm to MeridianDog
So much sex at your house this weekend.
Posted on 8/17/14 at 5:32 pm to MeridianDog
Nice work MD. Do you cool it in the pan?
Posted on 8/17/14 at 5:49 pm to MeridianDog
Damn that looks fluffy and delicious
Posted on 8/17/14 at 7:35 pm to MeridianDog
lawd jaysus that looks good. this + the other italian thread you made = Meridian Dog is king of FDB.
Posted on 8/17/14 at 8:08 pm to Trout Bandit
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 on 8/17/14 at 8:10 pm to Btrtigerfan
quote:
Nice flowered apron
Not too girly?
This post was edited on 8/17/14 at 8:11 pm
Posted on 8/17/14 at 8:12 pm to MeridianDog
You're turning me gay bro.
Posted on 8/17/14 at 8:30 pm to MeridianDog
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.
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 on 8/17/14 at 8:44 pm to MeridianDog
iwei. Interesting method
Posted on 8/17/14 at 8:52 pm to TigerHam85
Would eat with my bare hands
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