Newsletters > NL Let's Eat

Posted on Thu, Mar. 19, 2009

e-mail	print	RSS	reprint
AIM	Digg it	del.icio.us	Facebook

SPRING WEEK: RICOTTA CHEESECAKE

Using ricotta instead of cream cheese in this recipe gives it a light taste and texture that's perfect for spring, according to Barbara Scott-Goodman, author of "The Vineyard Cookbook" (Welcome Books, $24.95).

Starting Monday, Eagle restaurant reviewer Denise Neil will take over Let's Eat! I want to thank all of the subscribers and advertisers, especially the Spice Merchant and Andy's Woods By Design, who've made this newsletter a success.

Ingredients

4 cups ricotta cheese

1 ½ cups graham cracker crumbs (about 20 squares)

6 tablespoons unsalted butter, melted

¾cup sugar, divided use

4 large eggs

1 cup heavy cream

½cup finely chopped almonds

1 teaspoon almond extract

Directions

Place the ricotta in a sieve over a bowl and let drain 1 hour.

Preheat the oven to 350 degrees. Lightly butter a 9-inch springform pan. In a mixing bowl, combine the crumbs, melted butter and ¼ cup sugar. Blend well. Transfer to the prepared springform pan and press with the back of a wooden spoon or your fingertips to evenly cover the bottom and partway up the sides of the pan. Bake the crust 10 minutes. Cool completely on a wire rack.

Reduce the heat to 325 degrees.

In a large mixing bowl with an electric mixer on low speed, beat the drained ricotta and remaining ½ cup sugar. Beat in the eggs, one at a time, until smooth. Add the cream, almonds and almond extract and beat until smooth. Pour into the prepared pie crust. Bake until the center is firm, 1 hour. Cool to room temperature in the pan on a rack, then refrigerate until chilled, at least 2 hours (or up to 24 hours).

Remove the cheesecake from the pan by releasing the sides; transfer to a plate.

Serves 6 to 8.