Classic Ricotta Cheesecake
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| Classic ricotta cheesecake |
Classic ricotta cheesecake is a very popular food in America and European countries they really like this food. especially eaten in the afternoon will be more enjoyable with the atmosphere of the house along the beach, can watch the sunset with other foods as a compliment. then I will share the ingredients and how to make.
Ingredients:
- 3/4 cup all-purpose flour
- 3 tablespoons sugar
- 1/2 teaspoon finely shredded lemon peel
- 1/3 cup butter
- 1 beaten egg yolk
- 3 cups of Ricotta cheese
- 1/2 cup sugar
- 1/4 cup of milk
- 2 tablespoons all-purpose flour
- 3 eggs
- 1/4 cup golden raisins
- 2 tablespoons of diced candied orange or lemon peel
- 1 teaspoon finely shredded lemon peel
How to make:
- For the crust, in a medium mixing bowl combine 3/4 cup flour, 3 tablespoons sugar and 1/2 teaspoon lemon peel. then cut in 1/3 cup butter until pieces are the size of small peas. Using a for and stir in egg yolk until all of the dough is moistened.
- Removed the side from an ungreased 8-inch springform pan. Press one-third of the dough onto the bottom of the pan. Then bake in a 50 degrees F around the oven 7 to 20 minutes or until golden.cool on wire rack.
- Grease the side of the springform pan with the additional butter. Attach the pan sides to the bottom. Press remaining dough -1/2 inches up the side of the pan. Set the pan aside.
- For filling in a large mixing bowl beat the Ricotta cheese 1/2 cup sugar, milk, and 2 tablespoons of flour with electric mixer on medium-high speed until smooth. Add whole eggs all at once. Beat on low speed just until combined. Stir in raisin, candied peel, and 1 teaspoon lemon peel.
- Pour filling into the crust-lined pan. Put in a shallow baking pan in the oven and bake in a 350 degrees F oven about 45 minutes or until center appears nearly set when gently shaken.
- Cool in springform pan or crust from sides of the pan a wire rack for 5 minutes. Holocene crust from sides of the pan and cool for 30 minutes more and then remove sides of the springform pan cool 1 hour. Cover an chill in the refrigerator at least 4 hours. If desired, garnish it with orange peel and make 12 servings.