Saturday, February 14, 2009

Ricotta cheesecake

在Tesco看到reduce to clear的ricotta cheese,卖RM4。95,买了一盒250G的,因为我记得我有看过这种cheesecake的食谱。
回到家,一番开食谱,吐血,原来人家大师用的是cottage cheese,我买错了。

50G butter or magarine
175G digestive biscuits
250G ricotta cheese
2 eggs,seperated
50G ground almond
finely grated rind of 1 lemon
150ML single cream (不懂什么,我用whipping cream)
50G caster sugar

To decorate:
icing sugar, for dusting
lemon rind slivers

1.Oil a 20cm/8inch spring form cake tin.
2.Melt the butter in a small pan, then mix in the biscuit crumbs.Press the mixture over the base of the cake tin, then chill in the refrigerator for about 15 minutes until firm.
3.Beat the ricotta cheese with the egg yolks,almonds & lemon rind until smooth, then gradually stir in the cream.
4.Whisk the egg whites until stiff, then whisk in the sugar a little at a time. Carefully fold into the cheese mixture, then spoon over the biscuit base and level the surface.

5.Bake in a preheated oven, 160 C,for 1 - 1 1/4 hours until firm. Turn off the heat and leave the cheesecake in the oven until cold.

6.Put in the refrigerator and chill. To serve,dust with a sifted icing sugar and sprinkle with lemon rind.

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