Ricotta Cheesecake


This cheesecake is so easy to make, the only problem is it takes so long to cool down before you can eat it! But it is worth the wait.I usually make it 2 days ahead of time so it sets well. It is so creamy it melts in your mouth.

Ingredients:
Crust:
½ cup sliced almonds
1¼ cups graham cracker crumbs
¼ cup sugar
4 tablespoons melted butter
Filling:
1¼  cup  sugar
¼  cup  cornstarch
3 packages (8-ounce) cream cheese softened
16 oz. ricotta cheese
4 large eggs
1 cups half and half
2 teaspoons vanilla extract
1 tsp lemon extract
2 tsp lemon rind
¼ cup lemon juice
3 tbsp Goya orange marmalade combined with 1 tsp water
Directions:
Pre-heat oven to 350 degrees. Tightly wrap the outside of a 9-inch diameter springform pan with 2 layers of heavy-duty aluminum foil. Grind  almonds, cracker crumbs, and sugar in a food processor. Melt butter in a sauce pan. Remove pan from heat and stir in crumb mixture until combined. Grease springform pan and pour in 2 thirds of crumb mixture. Press the mixture firmly onto the bottom of the springform pan using the bottom of a glass. (Reserve the remaining third to decorate the sides when finished) Bake the crust for about 10 – 12 minutes. Cool crust on baking rack. Decrease the oven temperature to 325 degrees. In small bowl, stir together sugar and cornstarch and set aside. Using an electric mixer at medium speed beat cream cheese and ricotta until smooth (about 5 minutes). Reduce speed to low and slowly add the sugar and cornstarch mixture. Add eggs 1 at a time. Mix in the half and half, vanilla extract, lemon extract, lemon rind and lemon juice until blended. Pour batter into cooled springform pan. Place pan on rack in the center of the oven and bake for 1½  hours then turn off oven and let cheese cake rest in closed oven for 1 hour. Remove pan from oven then remove foil. Using a paring knife separate sides of cheese cake from pan but do not remove cheese cake from pan. Allow to cool for additional 3 hours on baking rack. Cover with plastic wrap and refrigerate for at least 8 hours or over night. Remove cake from pan  and brush with marmalade mixture then use remaining crumbs to coat sides.
Garnish ideas:
Top with orange marmalade and sprinkle with a few almond slices or you can top with any fruit compote you like.

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About Renee Lalane
I was born and raised in New York. Later in life I moved to Central Florida. I am of Spanish, Portuguese, Italian, Puerto Rican and Cuban decent. I have been working in the restaurant business for most of my life and have owned five along the way. Recently I became aware of the fact that as my elders passed away their recipes passed with them. I call these recipes "Heirloom Recipes" I am dedicating this site to saving recipes from extinction. Not only recipes from my family but from yours. Do you have a unique recipe that needs saving? Send it to me along with a name and picture of your relative and I will review it and possibly post it as an Heirloom Recipe.

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