Easy and Delicious Ricotta Cheesecake --
and it's Gluten Free!
Here is what you will need:
Spring form baking pan
3 lbs of whole milk ricotta cheese. Note: Be sure to look closely at the container's label, measurements can be obscure (above, a 15 oz container? Honestly!)
2 cups granulated sugar
6 eggs
1 teaspoon orange zest
1 tablespoon vanilla paste:
In my opinion, unless you are cutting fresh vanilla beans and removing the seeds, Nielsen-Massey vanilla bean paste should be used wherever vanilla extract is required. It is simply the best! I use a generous amount for this cake.
You can find it at:
You can find it at:
Here is how to prepare the cake
Start by preheating oven to 350 degrees.
Lightly whisk the eggs and then add in the ricotta cheese and sugar.
Add in the vanilla paste...
...and the lemon zest.
Mix the ingredients together lightly. Be sure not to over mix, it should remain a bit lumpy.
If you are looking for a new spring form baking pan, check out the German brand, Kaiser. It is available at Sur La Table.
This ingenious one (above) has a glass bottom, perfect to help gauge whether baking is complete!
Pour batter into the spring form pan and bake in the oven for one and a half hours, or until the top turns brown. After taking it out of the oven, it will fall a little bit. Release the spring 30 minutes after it starts cooling. The longer the cake cools, the better it will taste. It can be enjoyed at room temperature or cooled overnight.
Top the cake with some powdered sugar and serve plain or with some fresh fruit.
Wasn't that easy??
I love making Lindy's Cheesecake so when my busy toddler gives me a break I'll try making the above one this century. But I don't use the crust they have for their recipe. Oh and I make my own vanilla.
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