Raspberry Ricotta Cheesecake
By rapm155
Ruby Red fluffy ricotta cheesecake is creamy and delicate.
A definite showstopping dessert.
1 Picture
Ingredients
- Filling:
- 1/2 can raspberry pie filling
- 3 egg yolks
- 1/2 cup sugar
- 600g ricotta
- 1 brick cream cheese
- 1 grated orange rind
- 1/2 vanilla bean scraped
- 200ml 10% cream (half & half)
- Crust:
- 1/4 cup melted crisco
- 2 cup crushed cookies
Details
Level of difficulty Average
Preparation time 30mins
Cooking time 60mins
Cost Average budget
Preparation
Step 1
Line the pan sides with 4" parchment paper "glued" with crisco.
Crust: stir the crisco into the crumbs. Spoon into a springform pan and using the bottom of a glass press the crumb mixture evenly.
In a food processor blend the zest, vanilla, sugar and cream cheese together, until smooth.
Add the ricotta and cream puree. Drop in the eggs and mix for another few seconds. Do not overmix.
Pour into the prepared pan. Dollop large spoonfuls of pie filling around the pan. With the point of a knife swirl the jam.
Bake in a preheated 350F oven for 1hr. The mixture will be giggly. Allow to cool for 30 min. Gently press plastic wrap over the cheesecake. Refrigerate overnight.
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