Monday, 29 August 2011
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Homemade Ricotta Lemon Cheesecake
This is a guest post from Tung In Cheek.
First things first: the ricotta in this cheesecake was all homemade. I made this about a month ago and I should have been diligent about posting, but I got caught up in enjoying my summer. There are still about three weeks left–this coming week might be the last week of those good old dog days, though. After Labor Day, everyone seems knee-deep in fall and all of summer’s happenings quickly become distant memories.
I was really diligent about making this cheesecake. I had big dreams for it. It turned out great–fluffy and light out of the oven, with the freshest hint of lemon, and even better the next day after it cooled in the fridge. It just got too hot that week in July for me to take it on the train to any of the numerous picnics I went to. I should have invited more of my friends over this summer to enjoy my patio out here in Brooklyn; I think I would have enjoyed it more, but I’m moving again and I’m not interested in dwelling too much on what I should have done.
Basic directions:
Ingredients- 1 1/2 pounds ricotta cheese
- 1/3 cup honey
- 1/3 cup all-purpose flour
- 6 eggs
- 1/4 teaspoon ground cinnamon
- 2 teaspoons lemon zest
- 2 teaspoons vanilla extract
- 1/8 teaspoon salt
Directions- Preheat oven to 300 degrees F (150 degrees C). Set rack in the middle of the oven. Butter and flour a 9 1/2 inch springform pan, and tap out excess flour.
- Place the ricotta in a large mixing bowl, and stir it as smooth as possible with a rubber spatula. Stir the sugar and flour together thoroughly into the ricotta. Stir in the eggs 1 at a time. Blend in the vanilla, cinnamon, lemon zest, and salt. Pour batter into the prepared pan.
- Bake in the center of the oven for about 1 1/4 to 1 1/2 hours, 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 on a wire rack. It will sink slightly as it cools. Cover, and chill till serving time.
This is the ricotta recipe I’ve taken to using from Serious Eats, though I use a saucepan instead of the microwave. You’ll need between 2-3 quarts of whole milk for this cheesecake: http://bit.ly/cU38G1
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About the Author
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- From: tungincheek
- About Me: I’m a college student in New Haven, CT. I discovered cooking the summer after my freshman year, when my dad’s midlife crisis resulted in an explosion of new pots, pans, kitchen gadgets, and pantry ingredients in my kitchen. My love for it developed circumstantially; I had to cook three meals a day for myself when I was an intern at a boutique advertising agency in Budapest last summer. My recipes are supposed to be college-cook friendly, given that many of us don’t have access to fully stocked kitchens–or really, normal-sized kitchens. Most of these recipes can be made in college dining halls too, with the raw ingredients there that are available. Though my university dining hall system’s great, after three years of a rotational menu, I felt I was ready to make some things myself. Enjoy! Visit me: http://tungincheek.wordpress.com/
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Comments (6)
I'm more interested in how you made the cheese. I've tried making cheese from kefir cultures, but it never comes up with anything thicker than yogurt.
This Sounds Like A Wonderful Recipe, I'll Definitely Have To Add It To My Collection. However, The Edges Look A Little Overdone, Have You Ever Thought About Using A Water Bath To Help Keep The Cheesecake At A Even Cooking Temperature? Also, Most Cheesecakes Are Done Cooking After An Hour (Plus An Extra 30 Minutes Sitting In The Turned Off Oven With The Door Propped Open) With About 1-2 Inches Of Wobble In The Middle, The Residual Heat From The Outer Edges And Pan Will Carry Over And Finish Baking The Middle So The Cake Doesn't Overcook And Become Too Firm, And The Longer You Let It Sit (24-48 Hours Preferably) The Stronger The Flavor It Will Have. I Know It Sounds Like I'm Being Judgmental Of Your Cooking/Technique, But Believe Me That Isn't My Intention, Just Friendly Advice From One Baker To Another, I Hope It Helps.
Mmm good. I love ricotta cheese.
I don't know how to make the cheese, I usually buy them. This is something I look forward to do.
A little too dark on the sides to my liking but I love the recipe.
The recipes says to mix the sugar into the Ricotta, but you haven't listed sugar as an ingredient. 1/2 cup?