Rao's Cheesecake

R

randi

Well-known member
I've always preferred the Italian ricotta cheesecakes or pies. they are not as rich as their all cream cheese cousins. this combines the best of both IMHO it's simple, rich and and oh sooooo good!

Rao's cheesecake

1/4 cup dry bread crumbs

1 lb ricotta cheese

1 lb cream cheese

6 eggs

1 1/4 cups sugar

2 tsp vanilla extract

1 tsp grated lemon zest

2 cups sour cream

preheat oven to 350 F

lightly butter a 9-inch springform pan and coat it with the bread crumbs, shaking out any excess. press ricotta through a fine sieve (I don't do this) and combine it with the cream cheese in the large bowl of an electric mixer.

beat, on medium speed for 5 min or until very smooth. add eggs, one at a time, and beat until well incorporated. add 1 cup sugar, 1 1/2 tsp vanilla and the lemon zest and beat for 3 min or until light and smooth.

pour into prepared pan. bak for 1 hour or until cake is set in the center. if edges begin to brown, lower heat to 300 F and add about 15 min to baking time.

remove from oven but leave heat on. beat together sour cream, remaining sugar and vanilla. when well blended, generously coat top of cake. return to oven and bak for 10 minutes. remove from oven and cool on wire rack. when

cool, remove springform pan to a chilled serving plate. refrigerate until ready to serve.

notes: it really should set for 8 hours before slicing. I was not fond of the topping. the next one I made I got a container of whipped

cream cheese and whipped a half jar of lemon curd into it. I topped it with that whithout baking the topping on. much better. you can use grahm cracker crumbs.

I've been on a very restricted diet, which I why I stopped posting on Gail's. low carb, no sugar or wheat. I now butter the pan and coat with finely chopped pecans... yum. I use xitol in place of the sugar. it's a natural sweetner without the after taste most have.

this is great for breakfast for me.... '-)

mangia!

 
We love ricotta cheesecakes! Thx! m

I'm making one of two for Christmas Day at my daughter's house. I may make this. Can you taste the lemon in this? My other ricotta recipe has lemon extract, which I omit, because it's more lemony than we like.

I got hooked on ricotta cheesecake when I lived in Huntington Beach, CA, in 1977 - '83. I discovered it at DeSisto's Italian Bakery! (corner of Goldenwest and some other street which I can't remember now), my goodness....the memory of those cheesecakes! smileys/wink.gif They were the BEST!

 
ooops hi Gayle

you can taste the lemon but it's not strong or overpowering. it gives a very nice flavor. you could also top it with a jelly or jam.

kitchen is in chaos right now but in a couple of weeks I'll check my other ricotta recipes. the one I usually use doesn't have cream cheese in it.

I'm finally getting my new counters.. woohooo!

 
Randi, congrats on the new cabinets!

We were remodeling our house at Christmas one year and had the whole place torn up! Barely any furniture and a teeny tiny tree up on a table because our youngest was just turning 2.

The confusion and upheaval makes for fun memories in the years to come!

Thanks for the response! I can't wait to try your recipe! YUMMERS!

OOPS I see that I said cabinets and not counters! Sorry!! I can't edit the subject!

 
Cured sardines

I was disappointed with the recipe, so I no longer have it. The flavor was fine, but the long marinating took the skin off the sardines and firmed up the flesh. (In the restaurant's picture in the magazine, the sardine skins are intact and the fish are rolled up around a piece of red pepper.)

There are plenty of recipes to try though, so I'll attempt this again one day.

 
Panzanella di Farro (Farro, Cucumber and Tomato Salad)

From Susan McKenna Grant, "Piano, Piano, Pieno: Authentic Food from a Tuscan Farm"

Serves 4

1 cup pearled farro
1 large English cucumber, peeled, seeded and sliced
1 sweet red onion, thinly sliced (use a mandoline if you have one)
A generous handful of vine-ripened cherry tomatoes, halved or quartered
1/4 cup extra virgin olive oil
1 tbsp red wine vinegar
Salt and pepper to taste
A generous bunch of fresh basil leaves to garnish

Bring 2 cups of salted water to a boil and add the farro. Reduce the heat to low and simmer, partially covered, for about 20 minutes, until the farro fluffs up, is tender and has absorbed most of the water. Turn the farro into a sieve, run cold water over it and drain it well.

Add the farro to a bowl with the cucumber, onion and tomatoes, dress with the oil and vinegar and toss. Season with salt and pepper. Tear the basil over the salad just before serving.

 
Mushrooms with Mint and Tomato

From Viana La Place and Evan Kleiman, "Cucina Fresca"

These create a quantity of delectable juices, so serve with plenty of good bread. They last for a week refrigerated and in fact intensify in flavor.

Serves 4

1 pound medium mushrooms
6 tbsp olive oil
2 large garlic cloves, thinly sliced
1 large tomato, roasted, peeled, seeded, and diced
3 tbsp lemon juice
2 tsp red wine vinegar
1 tbsp minced fresh mint
Dash cayenne
Coarse salt and freshly ground pepper to taste

Clean the mushrooms and trim the stems. Heat the olive oil in a sauté pan. Add the mushrooms and garlic and toss in the oil. Cover and cook over medium heat for 2 to 4 minutes or until a mushroom cut in half is barely cooked at the center. Add the tomato and cook for another minute. Off the heat, add the lemon juice, vinegar, mint, cayenne, and plenty of salt and pepper. Put in a rustic serving dish and let cool.

 
Grilled Zucchini with Oregano

Modified from a recipe in "Cucina Fresca" that uses basil, which I found got lost in the dish.

Serves 4 to 6

6 green or golden zucchini
Coarse sea salt
1/4 cup olive oil
up to 1/4 cup coarsely chopped fresh oregano
3 garlic cloves, slivered
Freshly ground pepper to taste

Trim the ends of the zucchini. Cut lengthwise into slices about 3/8 inch thick. Salt the slices and let drain on paper towels for 30 minutes. Wipe dry. Arrange the slices on a baking sheet. Brush lightly with olive oil. Place under a preheated broiler close to the heat. Grill on both sides until golden brown, basting with olive oil as they cook. (The zucchini can also be cooked on an outdoor grill by placing them directly on the grill.)

Layer the cooked zucchini in a wide, shallow serving dish. Scatter the oregano with the slivered garlic over each layer. Season with salt and pepper and moisten with olive oil. Cover and refrigerate overnight. Bring to room temp before serving.

 
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