On the subject of cheesecake, does anyone have the recipe from ATK...

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dawnnys

Well-known member
America's Test Kitchen did made a ricotta cheesecake that did NOT contain cream cheese. I have a friend that is looking for this type of recipe, so I went to their website to get the recipe. While they list the other recipe they did that day (spritz cookies), they don't have the cheesecake one.

Can anyone point me to it? I tried http://americastestkitchen.com/recipelist.asp with no luck. Thanks.

 
Thanks - I saw Ron's, but don't see Olga's (his contains cream cheese)

What category is it in - I don't see it. Thanks.

 
Here is the recipe I have used:

It's very good and was posted on Gail's back in 1996 by Mary Ellen.

RICOTTA CHEESECAKE
CRUST:
1 1/2 cups finely
crushed graham crackers
2 tsp. almond extract
3 tbs. butter (or margarine)

CHEESE FILLING:
1 large lemon
2 15-16 oz. containers ricotta
6 eggs
1 cup sugar
1 cup heavy cream
1/2 cup flour
1 tbs. Amaretto
1/2 tsp. salt
1/4 cup sliced blanched almonds

TOPPING:
1 cup sour cream
2 tbs. sugar
1 tsp. vanilla


PREPARATIONS:
Preheat oven to 350 F. -- use 10² spring
form pan. Mix melted butter with almond
extract and add graham cracker crumbs.
Press and bake 15 minutes. Remove oven
and allow to cool completely.

Grate 1 tbs. zest from lemon rind; squeeze 3
tbs. juice. Set both aside.

Squeeze ricotta to remove excess liquid (if
necessary); beat on low until creamy--no
lumps. Beat in lemon peel, juice, eggs, and
remainder of ingredients (EXCEPT almonds)
until perfectly blended. Pour over crust.

Bake for 1 hour, turn off oven; do not open
oven for 1 additional hour. Remove cake
from oven.

Preheat oven once again to 350 F. Mix sour
cream, sugar and vanilla. Carefully spread
over cheesecake and sprinkle blanched
almonds over top. Bake for 10 minutes.

Remove from oven. Run knife or metal
spatula around rim of pan to loosen cake;
cool cheesecake on wire rack at room
temperature for one hour. Remove rim of
pan. Refrigerate uncovered 3 to 4 hours or
overnight. Can be served with a dribble of
Amaretto for additional flavor.
12 Servings.

 
PS You can make any cheesecake crustless

Simply butter the pan well and pour filling in and bake. The cheesecake browns on the bottom and is relatively easy to get pieces out when cooled.

 
Good recipe Gayle. I like the addition of Amaretto and I actually prefer a crust with cheesecake.

I like the suggestion of using biscotti crumbs in the crust that was posted up above. they used chocolate biscotti, but I think plain almond biscotti would be great with your recipe.

 
To Die For Ricotta Cheese Pie

I think I'll have a dinner party so I can make this dessert!

* Exported from MasterCook *

Ricotta Cheese Pie

Amount Measure Ingredient -- Preparation Method

Crust

1 1/4 Cups Graham Cracker Crumbs -- ground
1/4 Cup Sugar
6 Tablespoons Melted Butter

Filling

1 1/4 Pounds Ricotta Cheese -- Well Drained
3/4 Cup Sugar
1 Cup Almond Slivers, Toasted -- coarsely ground
1/2 Cup Semisweet Chocolate Chips -- FROZEN
1 Pint Whipping Cream
1 Teaspoon Almond Extract

Garnish -- OPTIONAL

1/4 Cup Toasted Almonds (not Slivered)- CHOPPED
Chocolate Fudge Sauce
Whipping Cream

TO MAKE THE CRUST:

COMBINE CRUST INGREDIENTS AND PRESS THE DOUGH FIRMLY AND EVENLY AGAINST THE BOTTOM AND SIDES OF A 9-INCH PIE PLATE., BAKE FOR 10 TO 12 MINUTES AT 350°, REMOVE, AND LET STAND UNTIL COMPLETELY COOL.

TO MAKE THE FILLING:

BEAT THE CHEESE AND SUGAR TOGETHER IN A LARGE MIXING BOWL. STIR IN THE GROUND NUTS.

IN ANOTHER BOWL, PARTIALLY WHIP THE CREAM. ADD THE ALMOND EXTRACT AND CONTINUE BEATING UNTIL THE CREAM HOLDS PEAKS.

THEN YOU DO THE CHOCOLATE (BECAUSE IT SHOULD BE FROZEN) RUN THE CHIPS THROUGH THE PROCESSOR OR BLENDER AND THEN MIX THE BITS INTO THE CHEESE.

FOLD IN THE WHIPPED CREAM, BUT "DO NOT OVERFOLD" OR IT WILL GO FLAT

GENTLY SPOON THE FILLING INTO THE PIE SHELL AND REFRIGERATE AT LEAST SEVERAL HOURS OR, PREFERABLY, OVERNIGHT.
Serving ideas :
BEFORE SERVING, SPRINKLE ON A HANDFUL OF SLICED TOASTED ALMONDS

(IF YOU REALLY WANT TO DRIVE PEOPLE INSANE, PUT ON A THIN COAT OF WHIPPED CREAM BEFORE SPRINKLING ON THE NUTS.)

NOTES : "IF EVER A PROBLEM COMES UP, IT WILL BE WITH THE CRUST."

MAKE SURE IT IS WELL COOKED, OTHERWISE IT FALLS APART. WHEN YOU BAKE IT IN THE OVEN, MAKE SURE IT IS SOLID. IF IT'S UNDERBAKED, WHEN YOU CUT THE PIE, THE CRUST WILL BE LAYING ON THE BOTTOM AND THE FILLING WILL COME OUT BY ITSELF.

ANOTHER CONSIDERATION IS THE "RICOTTA CHEESE". IT NEEDS TO BE A DRY CHEESE, SO BE SURE TO DRAIN THE RICOTTA, OR, IF NEED BE, PRESS WET RICOTTA IN A STRAINER. IF THE LIQUID GETS MIXED WITH THE WHIPPING CREAM AS ITS FOLDED IN, IT TENDS TO BREAK DOWN THE WHIPPING CREAM.

THE "CHOCOLATE CHIPS" MUST BE FROZEN SOLID BEFORE YOU BEGIN WORKING WITH THEM. JUST BEFORE FOLDING IN THE WHIPPED CREAM, TAKE THEM OUT OF THE FREEZER AND RUN THEM THROUGH THE FOOD PROCESSOR. WHEN YOU TAKE THEM OUT OF THE PROCESSOR, TAKE JUST THE BITS, AND "NOT A SPECK OF THE DUST."IF YOU TAKE ANY OF THE DUST, IT WILL MIX WITH THE PIE AND MAKE A CHOCOLATE PIE. YOU WILL KILL THE CONTRAST WITH THE PIE.

TOAST THE ALMONDS IN THE OVEN AND THEN LET THEM COOL DOWN BEFORE YOU RUN THEM THROUGH THE PROCESSOR. YOU WANT TO GET A SORT OF GRAPE-NUTS TEXTURE.

 
I make fresh ricotta a couple of times a month...............

It is much creamier and flavorful than store bought and it takes no time at all! My hubby to be loves this on his pancakes and french toast spriinkled with a bit of powdered sugar and cinnamon or fresh friut. I also crumble it onto salads in place of other cheeses.

 
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