RICOTTA CHEESECAKE TART
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
Vegetable oil, for greasing the tart pan
3 cups ground graham crackers crumbs
2 tablespoons sugar
8 tablespoons (1 sticks) unsalted butter, melted
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
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.
Ricotta’li Cheesecake Tart’ti
(Uzun bir aradan sonra ilk defa Turkce yaziyorum.)
3 cup ezilmis biskuvi
100 gram eritilmis tereyag
2 yemek kasigi seker
1 yemek kasigi recel
1 cup ricotta peyniri
1 paket – 200 gram krem peynir
3 yemek kasigi labne peyniri
1/2 su bardagi seker
2 yemek kasigi limon suyu
vanilya – tutam tuz
Bir tart kalibini yaglayin. Biskuvi, tereyag ve sekeri elinizle karistirin ve kaliba doseyin. Onceden isitilmis 175 C firinda tart kalibini 12 dakika pisirin.
Ricottayi mutfak robotundan cekin, krem peynir, labne, toz seker, vanilya ve tuz’u ekleyin ve mikser ile cirpin. Yumurtalari teker teker karistikca ekleyin. Limon suyunu ilave edip karisana kadar cirpin.
1 yemek kasigi kenera birakarak, firindan cikardiginiz ve sogumus tart’a dokun. 1 yemek kasigi ici ile 1 yemek kasigi receli karistirin ve sos yapin. Sos’u tart’in ustune cay kasigi ile dokun ve bir bicak ucu ile cizin.
Ilk 10 dakika 185 C derecede pisirin ve sonra firin 100 C dusurun ve yaklasik 45 dakika pisirin.