ricotta cheesecake

 

400g       cream cheese

600g       ricotta

200g       mascarpone

300g       sucrose

100g       blood orange juice

5g           blood orange zest

30g         cornstarch

3g           salt

5g           malic acid

5               eggs

 

  1. Place the blood orange juice, blood orange zest, cornstarch, salt, and malic acid in a small bowl and mix until even. Set aside.
  2. Place cream cheese, ricotta, mascarpone, and sucrose in the bowl of the robot coupe. Process for 1 minute, scrape the sides of the bowl, and process for 1 more minute, until velvety smooth.
  3. Add the reserved blood orange slurry and pulse until evenly combined. Scrape the sides of the bowl.
  4. Add the eggs and process until evenly combined.
  5. Transfer the batter to a cambro and store in the lowboy.

 

Rosemary Pinenut Crust                                                                                                                               yield 2 crusts

300g       sablee cookies

200g       pine nuts

10g         rosemary chopped fine

150g       brown butter liquid

100g       egg yolks

10g         salt

 

  1. Place sablee cookies, pinenuts, and rosemary in the bowl of a robot coupe. Pulse until the size of crumbs.
  2. Whisk the brown butter, egg yolks, and salt together. Add to the bowl of the robot coupe and pulse until evenly combined.
  3. Divide the crust between two springform pans lined with parchment. Press the crust firmly into the base of the pan.
  4. Bake at 325 low fan for 10 minutes. Store at room temperature until ready to fill and bake.

 

To Bake the Cheesecakes                                                                                                            yield 2 cheesecakes

  1. Scale 800g of cheesecake batter into 1 rosemary pine nut crust. Bake at 325 for 8 turn 8 minutes, until the center is just set. Transfer to the speed rack to cool, then let set in the refrigerator for 4 hours before cutting. When cool, carefully remove from the pan and cut in 10 pieces. Store cut slices in fish flats for service.

 

6 Responses to “ricotta cheesecake”

  1. mani

    what is the meaning of 8 turn 8 minutes? also what size baking pan should i use? 8″ or 9″ would be good?

    Reply
    • Dana Cree

      mani- 8 turn 8 minutes means you bake for 8 minutes, turn the pan, and bake for another 8 minutes. Either pan will work, we use a 9 inch.

      Reply
  2. Devendra

    seriously, 16 minutes of baking time? Perhaps this is a very thin cheesecake? And a safe assumption your ovens are convection?

    Reply
    • Dana Cree

      Hi Devendra- yes 16 minutes was the baking time it took us to achieve the correct texture in our ovens. Every oven is different- If you find it’s not set enough in your oven after 16 minutes, by all means cook it longer.

      Reply

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