"k0259"

"k0259"

(k0259-0) ricotta cheesecake
the kitchen detective, chris kimball

2 2	ea T	egg whites sugar	beat on high 15 sec add gradually, until whites hold 2 in peaks; reserve
4 9 2 2	oz T ea ea	cream cheese sugar (1/2 c + 1 T) eggs egg yolks	beat 'til smooth, 1 min add gradually, beat 2 min add one-at-a-time 'til just incorporated add one-at-a-time 'til just incorporated
1 1	- - T t	zest of one lemon zest of one orange dark rum vanilla	add and beat
1 1/2	lb	ricotta, whole milk	beat on low until fully incorporated
fold beaten whites into batter pour batter into buttered and floured spring form pan bake 25 min at 375; 35-40 min at 325 deg F (10 min less for wet cake) cake should be light brown and just set in center

"k0259"

(k0259-1) ricotta cheesecake
jill santopietro

crust:
1/4 1/4 2 1/4	c c T t	sliced almonds flour sugar salt	pulse in food processor
5	T	sweet butter, cut up	add, pulse to coarse meal
1 1 2	ea t T	egg yolk vanilla lemon zest	add and pulse until a dough begins to form
press the dough onto the bottom of a 9 in springform pan prick well with a fork and bake 25 min at 325 deg cool on wire rack
cake:
1	lb	whole milk ricotta	place in strainer over bowl
cover with plastic wrap, place weight on top, and leave in icebox for several hours discard liquid from bowl force ricotta through sieve
1	lb	cream cheese, rm tmp	add and beat at medium one minute 'til fluffy
3/4	c	sugar	add and cream together
5	ea	egg yolks	add one at a time; turn to med high and beat 5 min until fluffy; transfer to second bowl
2 3	T T	lemon zest orange zest	fold in, reserve
5 1	ea pch	egg whites salt	beat in clean bowl until foamy
1	T	sugar	add, beat to soft peaks
stir 1/5 beaten egg whites into ricotta batter, then fold in the remaining whites pour on top of crust in springform pan bake one hour at 375 deg F, or until cake is dark golden brown cool on wire rack unsnap pan, remove to platter, and put in icebox serve at room temperature- put on rack and cool to room temp; cover and put in icebox, 4 hrs min