Esta es una exhibición prevé de cómo se va ver la receta de 'Pumpkin Ricotta Cheesecake' imprimido.

Receta Pumpkin Ricotta Cheesecake
by Global Cookbook

Pumpkin Ricotta Cheesecake
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 1

Ingredientes

  • 30 ounce nonfat ricotta cheese (Maggio)
  • 1 lb canned pumpkin
  • 5 x Large eggs or possibly 3 Large eggs & 4 whites
  • 5/8 c. flour
  • 1 1/4 c. dark brown sugar
  • 1/4 c. honey
  • 1/4 c. sugar
  • 1 pch cinnamon (large)
  • 1 pch allspice (large)
  • 1 pch cloves (large)
  • 1 pch nutmeg (large)
  •     graham cracker crumbs optional

Direcciones

  1. 8-10 Servings
  2. A recipe I've made a couple of times for Thanksgiving follows. The only fat is in the egg yolks. This was adapted from a recipe made with regular ricotta cheese. It still tastes sinful and wonderful.
  3. Set oven at 400 degrees.
  4. Mix all ingredients with beaters.
  5. Bake in lightly greased springform pan (dusted with graham cracker crumbs, optional) for 1 hour and 10 min, till knife inserted in the center comes out clean. Let cold on a rack, then refrigeratefor at least 3 hrs.
  6. Serve cool.
  7. Make up to three days in advance; keep refrigerated, tightly wrapped in plastic wrap.