CAKE BOSS CHEESECAKE RECIPE RECIPES

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BUDDY VALASTRO'S ITALIAN RICOTTA CHEESECAKE | RECIPE ...



Buddy Valastro's Italian Ricotta Cheesecake | Recipe ... image

You will win Friendsgiving with this dessert.

Provided by Buddy Valastro

Number Of Ingredients 9

Unsalted butter
for greasing cake pan
3 pounds whole-milk ricotta
1 cup sugar
4 large eggs
separated
Finely grated zest of 1 large lemon
1 teaspoon pure vanilla extract
1 tablespoon Strega liqueur (Cointreau or Triple Sec may be substituted)

Steps:

  • Position a rack in the center of the oven
  • Preheat to 400ºF
  • Butter a 9-inch spring form pan and place on a baking sheet
  • In a strand mixer fit with the paddle, beat the cheese, sugar, egg yolks, lemon zest, vanilla and liqueur on medium until very smooth, about 4 minutes
  • Transfer the mixture to a mixing bowl and wipe out the mixer bowl
  • Put the egg whites in the mixer bowl and whip until soft peaks form
  • Fold the whites by thirds into the cheese mixture
  • Pour mixture into the prepared baking pan and level it
  • Put the cake in the oven and immediately lower the heat to 350ºF
  • Bake until the cake has risen higher on the sides than in the middle and is set but jiggling in the center, 1 hour, 10 minutes
  • Turn off the oven and prop the door open; a wine cork is a good tool for propping the door open just enough
  • (Be careful not to let if fall into the oven
  • ) Let the cake cool completely in the oven for 1 hour, then cover the cake with plastic wrap and refrigerate it for at least 3 hours or overnight before removing the springform sides
  • Slice and serve

RICOTTA CHEESECAKE RECIPE | EPICURIOUS



Ricotta Cheesecake Recipe | Epicurious image

Provided by EPICURIOUS.COM

Total Time 15 hr

Cook Time 45 min

Yield Makes 8 to 10 servings

Number Of Ingredients 14

1/2 cup all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
5 tablespoons cold unsalted butter, cut into bits
1 large egg yolk
1/2 teaspoon vanilla
1/2 teaspoon fresh lemon juice
2 lb whole-milk ricotta, drained in a cheesecloth-lined sieve set over a bowl at least 6 hours, chilled
6 large eggs, separated
3/4 cup sugar
3 tablespoons all-purpose flour
Finely grated zest of 1 lemon
Finely grated zest of 1 orange
1/8 teaspoon salt

Steps:

  • Preheat oven to 350°F.
  • Pulse flour, sugar, salt, and butter in a food processor until mixture resembles coarse meal. Add yolk, vanilla, and lemon juice and pulse just until mixture begins to form a dough. Spread dough with a small offset spatula or back of a spoon over buttered bottom of a 24-centimeter springform pan and prick all over with a fork. Chill 30 minutes.
  • Bake crust in a shallow baking pan (to catch drips) in middle of oven until golden brown, about 25 minutes, and cool on a rack.
  • Increase temperature to 375°F.
  • Discard liquid and cheesecloth and force drained ricotta through sieve into bowl. Beat yolks and sugar with an electric mixer until thick and pale, then beat in ricotta, flour, and zests. Beat whites with salt in another bowl until they hold soft peaks, and fold into ricotta mixture.
  • Butter side of springform pan and pour filling over crust (pan will be completely full). Bake in baking pan in middle of oven until cake is puffed and golden and a tester inserted 1 inch from center comes out clean, about 1 hour.
  • Run a knife around top edge of cake to loosen and cool completely in springform pan on rack. Chill, loosely covered, at least 4 hours. Remove side of pan and transfer cake to a plate. Bring to room temperature before serving.

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