A sample recipe from the "Flavored and Vanilla Cheesecakes" chapter
Italian Ricotta Cheesecake
Using a chopped pecan crust makes this cheesecake pure Italian!
Serves 10 to 12
Preheat oven to 325°F (160°C)
9-inch (23cm) cheesecake pan, ungreased or springform pan with 3-inch (7.5cm) sides, greased (for other pan sizes, see page 10)
Crust
1 1/2 cups (375mL) pecans, toasted and coarsely ground
Filling
1 1/2 lbs (750g) ricotta cheese, drained (see TIP)
1 cup (250mL) granulated sugar
1/4 cup (50mL) all-purpose flour
4 eggs
1 tsp (5mL) almond extract
Decoration
1/4 cup (50mL) confectioner's (icing) sugar
CRUST: Sprinkle bottom of cheesecake pan evenly with ground pecans. Set aside.
FILLING: In a large mixer bowl, beat ricotta cheese and sugar on high for about 3 minutes. Add flour and mix for about 3 minutes. Add eggs, one at a time, beating after each addition. Add almond extract. Pour batter over crust. Bake for 55 to 65 minutes or until the top is light brown and the center has a slight jiggle to it. Cool on a rack for 2 hours. Cover with plastic wrap and refrigerate for at least 6 hours before decorating.
DECORATION: After cake has chilled, dust top with a sprinkling of confectioner's sugar using a sugar dredger or flour sifter (see TIP).
TIPS
Fresh ricotta cheese creates a huge difference in taste and texture. Find an Italian deli that makes its own ricotta.
To drain ricotta, place a fine mesh strainer over a bowl, place the cheese in the strainer and let stand for at least 1 hour or overnight in the refrigerator.
A sugar dredger or shaker is a container with a mesh lid used for lightly dusting icing sugar, flour or cocoa for decoration.
VARIATION
Substitute 1 tsp (5mL) almond liqueur for the almond extract or substitute 1 tsp (5mL) vanilla.
