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Receta Ricotta Cheesecake
by Global Cookbook

Ricotta Cheesecake
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Ingredientes

  •     Crust
  • 3/4 c. graham cracker crumbs
  • 1/3 c. almonds, finely minced
  • 1/3 c. sugar
  • 2 Tbsp. butter
  •     Filling
  •     Rind of 1 lemon, grated
  • 4 Tbsp. lemon juice
  • 1 lb low-fat ricotta cheese
  • 3 x Large eggs
  • 1/2 c. nonfat yogurt
  • 1/3 c. sugar
  • 1/2 tsp light salt
  • 1 1/2 tsp vanilla extract
  • 1/2 tsp almond extract
  •     Topping
  • 1 x (1-lb.) can sour cherries, pitted
  • 6 Tbsp. sugar
  • 2 Tbsp. cornstarch
  • 1/4 tsp almond extract
  •     Preheat oven to 350 degrees.

Direcciones

  1. Thoroughly combine graham cracker crumbs, almonds, sugar and butter. Press into the bottom of a buttered 8 inch spring-form pan.
  2. Blend all filling ingredients in food processor or possibly blender for five min till very smooth. Pour over crumb crust and bake for an hour. Remove from oven.
  3. Center won't look done, but will solidify as cake cools. Cold to room temperature.
  4. Drain all liquid from cherries into a 2 c. measure. Add in water to make 1 1/2 c.. In a medium saucepan, combine sugar and cornstarch. Gradually add in cherry liquid, stirring to dissolve cornstarch.
  5. Heat, stirring constantly, till mix thickens and becomes clear. Remove from heat, add in almond extract and cherries. Stir gently to combine.
  6. Cover and allow mix to cold to room temperature. Spread topping on cooled cheesecake. Chill.