RICOTTA CHEESECAKE TART

February 17, 2015 | by nysd | | Email Email |No Comments

0215 Ricotta Cheese

I’ve been pushing myself to come back to my blog, but always finding an excuse not to or somethings get in the way. Surely but slowly I’m finding that I need to stop procrastinating and just get back into the swing of things! This past cold Valentines weekend I winded up in the kitchen and made this quick ricotta cheesecake tart.  I didn’t anticipate it to be this delicious, needless to say it was finished in a day and a half.

The recipe is adapted from Daphe’s Dishes from Food Network, I’ve made some changes to the recipes to make it simpler and quicker.  Need special equipment: an 11-inch fluted tart pan with a removable base square or round.

Ricotta Cheesecake Tart – recipe courtesy of Daphe Brogdon

Ingredients:

Crust:
Vegetable oil, for greasing the tart pan
3 cups ground graham crackers crumbs
2 tablespoons sugar
8 tablespoons (1 sticks) unsalted butter, melted

Filling:
1 tablespoon seedless raspberry jelly or jam
1 cup of whole milk ricotta
1 8 ounce cream cheese
1/2 cup sugar
3 tablespoons sour cream
2 teaspoons lemon juice
3 large eggs
2 teaspoons vanilla extract
Pinch salt

Preparation:

For the crust: Preheat the oven to 350 degrees F. Brush the tart pan with canola oil.

Add the graham cracker crumbs, sugar and melted butter to a medium bowl. Mix until fully combined. Transfer the mixture to the tart pan and press into the bottom of the pan and up the sides.

For the filling: Preheat the oven to 400 degrees F.

Combine the raspberry jam and 1 tablespoon water in a small saucepan. Heat over low heat, whisking, until the jam has thinned to a smooth consistency. Remove from the heat and let cool.

Add the ricotta to a food processor and blend until smooth, about 1 minute. Add the cream cheese and sugar and blend for another minute. Add the sour cream, lemon juice, vanilla and salt and blend for 30 seconds. Add the eggs and blend until smooth and combined, about 1 minute. Set aside 1 tablespoon of the cheesecake batter. Pour the remaining batter into the tart shell.

In a small bowl, combine the thinned jam with the reserved cheesecake batter and mix until well blended. Dollop the jam mixture by the teaspoon onto the top of the cheesecake batter in a random pattern. Using a steak knife, swirl the preserves into the cheesecake batter. Transfer to the oven and bake for 10 minutes, then reduce the heat to 200 degrees and bake until the center is set, about 40 minutes. Let cool to room temperature before serving.

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