Ricotta Cheesecake

  For a change of pace Ricotta cheesecakes make a nice dessert. They are not as rich and calorie laden as all cream cheese. I have made them with a combination of both cheeses and with just ricotta. This recipe from the Southern Living Christmas cookbook uses just ricotta cheese. I don’t think it is as creamy as an all cream cheese, but it is good, and festive looking if you use orange slices to garnish it. 

  It calls for candied citron which I don’t use, just because we don’t like it. Otherwise I make it like the recipe. Watch the time while baking it and check before the time is up, it should be set in the middle, but not stiff or browning. The crust recipe is easy to make or you could use a crumb crust of your choosing.

Italian Ricotta Cheesecake

¾ cup all purpose flour

2 tablespoons sugar

⅛ teaspoon salt

⅓ cup butter

2 ½ cups ricotta cheese

½ cup sugar

3 tablespoons all purpose flour

3 large eggs

1 teaspoon grated orange rind

1 teaspoon vanilla extract

¼ teaspoon salt

2 tablespoons finely chopped candied citron

2 tablespoons golden raisins

2 tablespoons chopped almonds

  Garnishes: orange sections, orange rind strips

  Combine first 3 ingredients in a small bowl. Cut in butter with a pastry blender until crumbly. (I use my food processor). Press mixture into bottom of a 9 inch spring form pan. Bake at 475° for 5 minutes. Let cool on wire rack.

  Combine ricotta, ½ cup sugar, and 3 tablespoons flour; beat at medium speed in electric mixer until smooth. Add eggs and next 3 ingredients; beat 4 minutes. Stir in raisins, citron, and almonds.

Spoon mixture over crust.

  Bake at 350° for 1 hour to 1 hour and 15 minutes or until center is set. Run a knife around edge of cheesecake to loosen; let cool in pan on a wire rack. Cover and chill at least 8 hours.

  Remove sides of pan just before serving. Garnish, if desired. Yield: one 9 inch cheesecake.