Time 6h15m Yield 8 Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch springform pan. Mix the cream cheese and ricotta cheese together in a mixing bowl until well combined. Stir in the sugar, eggs, lemon juice, vanilla, cornstarch, flour, and butter. Add the sour cream last and stir. Pour the mixture into the prepared springform pan. Bake in the preheated oven 1 hour; turn oven off and leave in oven 1 hour more. Allow to cool completely in refrigerator before serving.
Time 1h50m Yield 12 to 16 servings Number Of Ingredients 8 Steps:
Preheat the oven to 350 degrees F. Wrap the outside of a 9-inch springform pan with 2 3/4-inch-high sides with 2 layers of heavy-duty foil. Finely grind the biscotti in a food processor. Add the melted butter and process until the crumbs are moistened. Press the crumb mixture over the bottom (not the sides) of the prepared pan. Bake until the crust is golden, about 15 minutes. Cool the crust completely on a cooling rack. Blend the ricotta in a clean food processor until smooth. Add the cream cheese and sugar and blend well, stopping the machine occasionally and scraping down the sides of the work bowl. Blend in the honey and orange zest. Add the eggs and pulse just until blended. Pour the cheese mixture over the crust in the pan. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Bake until the cheesecake is golden and the center of the cake moves slightly when the pan is gently shaken, about 1 hour and 5 minutes (the cake will become firm when it is cold). Transfer the cake to a rack and cool 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days. Cut the cake into wedges and serve.
Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a springform pan. Mix the cream cheese and ricotta cheese together in a mixing bowl until well combined. Stir in the sugar, eggs, lemon juice, vanilla, cornstarch, flour, and butter. Add the sour cream last and stir. Pour the mixture into the prepared springform pan. Bake in the preheated oven 1 hour; turn oven off and leave in oven 1 hour more. Allow to cool completely in refrigerator before serving.
Time 1h40m Yield 1 12inch cheese cake, 12 serving(s) Number Of Ingredients 10 Steps:
Preheat oven to 425°F. Butter bottom and sides of a 12-inch springform pan. Sprinkle bottom and sides of well buttered pan with Graham cracker crumbs. In a large bowl, beat drained ricotta until very smooth. Gradually add 1 1/2 cups sugar and egg yolks, beating after each addition. Beat in flour, lemon rind, and vanilla. In a small bowl, beat cream until cream holds its shape, but is not too stiff. In a smaller bowl, beat egg whites with remaining sugar until stiff; combine with whipped cream and fold into ricotta mixture. Pour mixture into prepared pan. Bake for 10 minutes. Lower oven temperature to 350°F and bake 1 hour. Turn off heat and allow cake to cool in oven with door closed (about 3-4 hours). Remove cooled cake from oven, carefully remove sides of pan, store cake (well wrapped) in refrigerator. Before serving, lightly sprinkle top of cake with Confectioner’s (powdered, 10X) sugar. Cake may be served chilled or at room temperature. Note: Center of cheese cake will be lower than the sides when it is cooled. This is not a defect! It is supposed to be this way (makes it easier to hold the topping if you choose to use one). VARIATIONS: Add raisins, chopped citron or chopped maraschino cherries to the batter. Top cheese cake with crushed sugared strawberries or cherries before serving. Cover bottom of crumbed pan with drained, sweetened crushed pineapple, applesauce or sliced apples before adding batter to pan. Pie crust pastry may be used instead of Graham crumbs to line pan.
Number Of Ingredients 7 Steps:
Preheat oven to 325 degrees. Set rack in the middle of the oven. Butter and flour a 9-by-2-inch springform pan and tap out excess flour. Place on a rimmed baking sheet. In a medium bowl, sift sugar and flour. In a large bowl, combine ricotta and zest and whisk until smooth. Add sugar and flour mixture and gently mix to combine. Add eggs, 1 at a time, and whisk to combine. Add the vanilla and salt. Pour batter into the prepared pan. Bake in the center of the oven for about 55 to 60 minutes, until a light golden color. Make sure the center is fairly firm and the point of a sharp knife inserted in the center comes out clean. Cool completely on a wire rack. Cover with plastic wrap and transfer to refrigerator until chilled, at least 2 hours.
Time 1h10m Yield 16 Number Of Ingredients 7 Steps:
Preheat oven to 350 degrees F (175 degrees C). Coat two 9-inch pie pans with vegetable oil cooking spray. Beat eggs in a large bowl. Mix in the ricotta cheese, vanilla, cinnamon, sugar, zest, and whiskey. Pour into prepared pans. Bake in preheated oven for 1 hour to 1 hour 15 minutes, until firm. Let cool, then refrigerate until cold.
Time 1h45m Yield Makes 16 servings. Number Of Ingredients 10 Steps:
Preheat oven to 350°F if using a silver 9-inch springform pan (or to 325°F if using a dark nonstick 9-inch springform pan). Mix crumbs, butter and 2 Tbsp. sugar. Press firmly onto bottom of pan. Bake 10 minutes. Meanwhile, beat ricotta cheese, 1-1/4 cups sugar and flour in large bowl with electric mixer on medium speed until well blended. Add whipping cream, vanilla and zest; mix well. Add eggs, 1 at a time, mixing just until blended after each addition. Pour over crust. Bake 1 hour and 20 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.
Time 1h15m Yield 8 serving(s) Number Of Ingredients 8 Steps:
In a mixer, beat cream cheese and sugar until combined. Add ricotta cheese and sour cream and whip until smooth. Mix in eggs, vanilla and anise extract. Slowly add in flour and mix well at high speed three minutes. Pour into a greased and floured spring form pan. Bake at 425 for 15 minutes. Reduce heat to 350 and bake one hour until set and starting to brown. Toothpick will come out clean when inserted in center. Cool completely. Refrigerate at least 4 hours before serving.
