Ricotta cheesecake

[BYBBQ]

Recipe Name: RICOTTA CHEESECAKE
Category: DESSERT
Serves: 8

1 32 oz. container Ricotta cheese
2/3 Cup sugar
1/2 Cup half & half
4 Tblsp flour
2 Tsp. grated Lemon peel
2 Tblsp fresh Lemon juice
1 Tsp. vanilla
4 eggs


crust
1 1/4 Cup graham cracker crumbs ( about 15 squares )
or use 2-6oz. pre made pie crusts
2 Tblsp sugar
3 Tblsp butter

Crust

heat oven to 350*. mix cracker crumbs, 2 Tbls. sugar, and butter.
press in bottom of 9 inch springform pan
bake for 10 min. let cool

Filling

Beat ricotta cheese, half & half, flour, lemon peel, lemon juice, and vanilla with electric mixer on medium speed for 1 to 2 min or until well blended.
add eggs-1 at a time slowly, beat until well blended.
pour into pan
bake at 350* for about 45 to 60 min ( depends on oven )
bake until center is almost set. don't over bake
while still hot sprinkle top with alittle nutmeg & cinnamon

 

[Dave'sWife]

Mmmmm - reminds me of Italian Easter Pie which is a Rice & Ricotta cheese pie. I'll have to dig up the recipe and post it.


OK, here's my recipe for Italian Easter Pie but it is also nice served on a summer day for a BBQ or cookout. Note that I prefer to bake mine in a square or rectangle glass sih for ease of cutting servings and I do not putt any pastry on top.



Nana's Italian Easter Rice Ricotta Cheese Pie

INGREDIENTS for Filling:

1/2 c. rice (short grain, Arborio works best)
1 c. water
1/2 qt. milk or heavy cream
3/4 c. super fine sugar (or castor sugar for us Irish people)
1/2 lb. ricotta cheese (not low fat)
3 egg yolks, lightly beaten
1 tsp. cinnamon
Pinch Nutmeg
1 Tsp of Sambuca Liqueor
1/4 c. candied Citron (can be found in most stores)
Grated orange Zest to taste..probably a teaspoon or..half tsp Prange zest, half tsp Lemon Zest. Bergomot zest ok too

CRUST: (or use your fave cold pastry recipe)
3 1/2 c. flour
1/2 c. shortening
3/4 c. sugar
1/4 c. water

Boil rice and 1 cup water for 10 minutes; drain, then add hot milk/cream. Cook 15 minutes and cool. Stir in 3/4 cup sugar, ricotta cheese, egg yolks, cinnamon, nutmeg, sambuca, citron fruit and citrus rinds; mix together.

Crust: Cut shortening into flour; add sugar, 1/4 cup water to form stiff dough. Roll dough (thinly) and line one 9 inch pie pan (you will have enough dough for 2).

Pour rice mixture into dough. Roll out remaining dough (thick), cut into 1 inch strips and place on top of pie. Brown at 450 degrees, then reduce heat to 350 degrees for 40 minutes to cook until pie filling is firm and jiggles a bit. Cool at least 40 minutes. Can be served warm or cold. Top with Vanilla Iceream if desired.

NOTE: Some people I know add mini-chocoltae chips to their rice-ricotta pie and leave out the Citron (also known as "Icky Green things") and replace the orange zest with lemon zest. This makes it more like a Canoli Pie and is yum-yum-yummy