Caramel Cheesecake
Yield: 8 Servings
Ingredients
Crust:
1 1/2 Cups crushed graham crackers
1 Teaspoon cinnamon
1 1/2 Tablespoons sugar
1/4 Cup melted butter
Filling:
1 1/4 Tbsp Gelatin
1/4 C Water
1/2 Lb Cream Cheese; softened
1/4 C Sugar
2 Egg Yolk
4 Tbsp Lemon Juice
Topping:
2 Tsp Gelatin
1/4 C Water
3 Tbsp Butter
3 Tbsp Brown Sugar
2 1/2 Tbsp Sweetened Condensed Milk
1 1/2 Tbsp Maple Syrup
1/3 C Hot Water
Instructions
Mix crushed crackers, cinnamon, sugar and melted butter. Press on the bottom of an 8 inch springform pan. Chill until ready to use.
Blend the gelatin with the water and allow to soak for 5 minutes. Place over hot water and stir until dissolved.
Soften the cream cheese, then beat with the sugar until smooth.
Mix in the egg yolks, lemon juice and gelatin. Pour into the prepared crust and chill until set.
Mix the 2 teaspoons of gelatin with the water and soak for 5 minutes.
Mix together the brown sugar, condensed milk and maple syrup in a small saucepan. Cook over a medium heat, stirring constantly until the mixture leaves the sides of the pan.
Remove from the heat and slowly pour in the hot water, stirring constantly. Return to the heat and stir in the gelatin until dissolved. Cool.
Pour the caramel topping over the filling and chill until set.
Everything about Cheesecake Recipe.
Cheesecake Recipe Ricotta
Torta Di Ricotta (Ricotta Cheesecake)
Yield: 1
Ingredients
1 lb ricotta cheese
1/3 c raisins
2 tb dark rum
3 eggs; seperated
1/2 c sugar
1 pn salt
1 lemon; zest of
1 orange; zest of
1/3 c pine nuts
1 softened butter and bread-crumbs fo; r the
1 ; pan
Instructions
Drain the ricotta overnight in a cheesecloth lined sieve. Soak the raisins in the rum. Preheat the oven to 375 degrees. Beat the egg yolks with the sugar until pale yellow. Add the drained ricotta, salt, and citrus zests, and blend thoroughly. Add the pine nuts and the raisins and rum, blending well. Beat the egg whites until they form stiff peaks and fold them into the cake mixture.
Brush a 6-inch springform pan with softened butter, coat the inner surfaces with bread crumbs, and shake out the excess. Pour the cake mixture into the prepared pan, bake 30 minutes, and cool before serving.
Per serving: 1914 Calories (kcal); 96g Total Fat; (44% calories from fat); 82g Protein; 181g Carbohydrate; 791mg Cholesterol; 692mg Sodium Food Exchanges: 1/2 Grain(Starch); 11 Lean Meat; 0 Vegetable; 4 Fruit; 12 Fat; 6 1/2 Other Carbohydrates
Everything about Cheesecake Recipe.
Yield: 1
Ingredients
1 lb ricotta cheese
1/3 c raisins
2 tb dark rum
3 eggs; seperated
1/2 c sugar
1 pn salt
1 lemon; zest of
1 orange; zest of
1/3 c pine nuts
1 softened butter and bread-crumbs fo; r the
1 ; pan
Instructions
Drain the ricotta overnight in a cheesecloth lined sieve. Soak the raisins in the rum. Preheat the oven to 375 degrees. Beat the egg yolks with the sugar until pale yellow. Add the drained ricotta, salt, and citrus zests, and blend thoroughly. Add the pine nuts and the raisins and rum, blending well. Beat the egg whites until they form stiff peaks and fold them into the cake mixture.
Brush a 6-inch springform pan with softened butter, coat the inner surfaces with bread crumbs, and shake out the excess. Pour the cake mixture into the prepared pan, bake 30 minutes, and cool before serving.
Per serving: 1914 Calories (kcal); 96g Total Fat; (44% calories from fat); 82g Protein; 181g Carbohydrate; 791mg Cholesterol; 692mg Sodium Food Exchanges: 1/2 Grain(Starch); 11 Lean Meat; 0 Vegetable; 4 Fruit; 12 Fat; 6 1/2 Other Carbohydrates
Everything about Cheesecake Recipe.
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