Tuesday, July 09, 2013

Ricotta Cheesecake

Baked Ricotta Cheesecake

Baked Ricotta Cheesecake with a almond meal base. I have substituted the usual biscuit/cracker base with almond meal.

Ingredients: Quantity
For Base*:
Almond Meal** 1/2 cup***
All purpose Flour 1/2 cup***
Sugar 4 tbsp
Unsalted Butter 6 tbsp
Salt 1/4 tsp
For Filling:
Ricotta Cheese 15 oz
Cream Cheese 4 oz
Sour Cream 1/2 cup
Caster Sugar 3/4 cup
Eggs 3 nos
All purpose Flour 4 tbsp
Vanilla Extract 1 tsp
Orange/Lemon Juice 2 tbsp
Orange/Lemon Zest 1/2 tsp
Berries (optional) To Garnish

1) Preheat oven to 325°F. Grease a 8" round baking tin with butter.
2) Mix all the ingredients for the base and fill it in the baking tin and press it evenly. Bake it for 12-15 Min's in the preheated oven.
3) Beat the eggs and sugar and vanilla extract. Then add the ricotta cheese, cream cheese, sour cream, flour, orange juice and orange zest and blend them with an electric blender. Pour it into the cake tin over the base. Tap lightly to remove any trapped air to avoid air bubbles.
4) Bake it in the preheated oven for 50-60 Min's. Let it cool and then refrigerate it until it is cold and sets well.
5) Serve slices topped with berries.

Note: *You get a nice thin base with the recipe above. If you prefer a thicker base, then you can add a little more of the ingredients in the same proportion.
** You can use store bought almond meal or just make a fine powder of unblanched almonds.
*** You can crumble digestive biscuits or plain biscuits substituting the almond meal and all purpose flour.

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