Ping Dee Dee

"Jen" <[email hidden]> wrote in message
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Quoted message said:

Dee, did you make that cheesecake with ricotta cheese? How was it?

Don't worry, you can ignore that. All this heat has dehydrated my brain.!
I did see your picture of the cheesecake and it looks great.

Jen

"Jen" <[email hidden]> wrote in message
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Quoted message said:

"Jen" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Dee, did you make that cheesecake with ricotta cheese? How was it?

Don't worry, you can ignore that. All this heat has dehydrated my
brain.! I did see your picture of the cheesecake and it looks great.

Jen

Thank you, Jen.
I think I'll make another soon.
Here is my recipe that I wrote out with Wayne's suggestions included in my
text, and a couple of my own comments.
Dee Dee

Low Carb New York Ricotta Cheesecake Recipe courtesy George Stella

See this recipe on air Sunday Jun. 27 at 12:00 PM ET/PT.

Show: Low Carb and Lovin' It Episode: Deceiving Desserts

Prep Time: 30 minutes

Inactive Prep Time: 8 hours

Cook Time: 1 hour 45 minutes

Yield: 12 servings

Wayne says this recipe will be a firm cheesecake.

Mis-en-place/Preparation instructions for me:

Soften butter for buttering springform pan.
Soften the cream cheese - should bring it to room temperature next time.

Make some graham cracker crumbs - don't really need too many - no more than
1/2 cup

Prepare Lemon Juice

Separate 3 eggs for the yolks & add to the 2 complete eggs

Heavily butter the sides and bottom of the pan
Get out lots of sheets of aluminum foil
Find a fine sieve, pour the ricotta cheese thru it. My ricotta was so fine
and the sieve so fine that it took forever to get it thru the sieve.
Get out bowl for whisking the egg mixture
Prepare bain marie pan by pouring in 1" water

Wayne says for crust:

Heavily butter both the bottom and sides of the pan, then add a few
spoonsful of graham cracker crumbs and toss 'til the surface is just coated,
then dump out the rest.

Electric Mixer bowl:

24 ounces cream cheese, softened

1 cup extra-fine whole milk ricotta cheese (Wayne says to press the ricotta
through a fine sieve.)

1/2 cup sour cream

1 cup sugar (Wayne says 1 cup is enough for this batter)

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Separate bowl using a wire whisk; Caution: do not overbeat.

1/3 cup heavy cream

1 tablespoon vanilla

1 tablespoon fresh lemon juice

2 eggs

3 egg yolks

Special Equipment: 1 (8-inch) springform cake pan

Wayne says:

The 9-inch pan will be fine. I'm sure you know this, but when using a

springform pan set in a bain marie, make sure you securely wrap the exterior
in heavy foil. This will insure that water will not invade the pan through
the seam.

Preheat oven to 400 degrees F.

Wayne says to butter the pan heavily, bottom and sides. In a shallow
roasting pan big enough to fit the cake pan, pour about 1-inch of water and
place it on the center rack of the oven to preheat.

Begin for the cream cheese mixture:

In the bowl of an electric mixer, beat softened cream cheese, ricotta, sour
cream and sugar on low speed for about 1 minute until well blended. Leave in
bowl.

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Begin for the egg mixture:

In a separate bowl, using a wire whisk, mix heavy cream, vanilla, lemon
juice, eggs, and egg yolks until blended. Wayne says: do not whisk enough
for the mixture to become frothy.
Dee: Be careful here, they were beat a little too much!

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Begin for blending of the cream cheese mixture and egg mixture:

Turn the mixer on **LOW** speed, and slowly pour the egg mixture into the
cream cheese mixture. Beat just until blended and then turn off; be careful
not to over-whip. Wayne says to set it low speed because you want to
incorporate as little air as possible.
Since my cheese was cold, it took longer to incorporate and I beat it too
much. Room temperature vs. cold will help next time.

Pour batter into the greased springform pan. Place pan into the heated water
bath. Bake for 15 minutes, and
then lower the oven temperature to 275 degrees F. [My comments: at one time
I noticed that the left side of my oven was 350º, so watch the oven temp a
little more closely, and relocate the thermometer.]
Continue baking for 1 1/2 hours, or until top is light golden brown and cake
is pulling away from the sides of the pan.

Turn the oven off when finished cooking and leave the cake in the oven to
cool for 3 more hours. (This will keep the cake nice and tall.) [My
comments; My cake sunk about 1/2", maybe more.

Then remove cake and refrigerate before serving. Serve chilled.