RICOTTA CHEESECAKE
This is the easiest cheesecake to make-it takes just 15 minutes to assemble and doesn't require a water bath. When berries are in season, you can serve them instead of the compote.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 9-inch cake
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Generously butter and sugar a 9-inch springform pan (3 inches deep). Whisk together ricotta, egg yolks, flour, 6 tablespoons sugar, the zest, and salt in a large bowl.
- Whisk egg whites with a mixer on low speed until foamy. Raise speed to high, and gradually add remaining 6 tablespoons sugar, whisking until stiff, glossy peaks form, 3 to 4 minutes. Gently fold a third of the whites into ricotta mixture using a rubber spatula until just combined. Gently fold in remaining whites until just combined.
- Pour batter into pan, and bake until center is firm and top is deep golden brown, about 1 hour. Let cool on a wire rack for 10 minutes. Run a knife around edge of cake; release sides to remove from pan, and let cool completely. Serve with citrus-vanilla compote.
SICILIAN RICOTTA CHEESECAKE
This ricotta cheesecake is similar in style to an American cheesecake, but is much lighter. Enjoy.
Provided by Nicole
Categories World Cuisine Recipes European Italian
Yield 12
Number Of Ingredients 8
Steps:
- 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, orange 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.
Nutrition Facts : Calories 198.3 calories, Carbohydrate 18.1 g, Cholesterol 116.5 mg, Fat 8.5 g, Fiber 0.2 g, Protein 12.1 g, SaturatedFat 4.5 g, Sodium 154 mg, Sugar 11.6 g
RICOTTA CHEESECAKE
When I was a nurse, my coworkers and I regularly swapped recipes during lunch breaks. This creamy cheesecake was one of the best I received. -Georgiann Franklin, Canfield, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. In a bowl, combine the graham cracker crumbs and sugar; stir in butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. , Place on a baking sheet. Bake for 6-8 minutes or until crust is lightly browned around the edge. Cool on a wire rack. , In a large bowl, beat ricotta cheese on medium speed for 1 minute. Add sugar; beat for 1 minute. Add eggs; beat just until combined. Beat in flour and vanilla. Pour into crust. , Place pan on a baking sheet. Bake at 350° for 50-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. If desired, serve with Hot Cherry Sauce. Refrigerate leftovers.
Nutrition Facts : Calories 234 calories, Fat 11g fat (6g saturated fat), Cholesterol 81mg cholesterol, Sodium 163mg sodium, Carbohydrate 29g carbohydrate (23g sugars, Fiber 0 fiber), Protein 6g protein.
RICOTTA CHEESECAKE
This no-crust cheesecake has a light texture and a rich, eggy flavor. It will rise like a souffle in the oven and then fall during the last 10 minutes or so of baking. To save time, I utilize the food processor and the electric mixer - a little extra cleanup, but I'm able to whip the egg whites and mix the batter without washing and drying the bowl of my mixer during preparation.
Provided by Food Network
Categories dessert
Time 1h35m
Yield Makes one 9-inch cake; 8 to 10
Number Of Ingredients 6
Steps:
- Preheat the oven to 325 degrees. Spray the springform pan with cooking spray. Separate the eggs, placing the whites in one of the large bowls and the yolks in the work bowl of a food processor.
- Add the sugar and vanilla to the work bowl of the food processor and process until thick and light yellow, about 1 minute. Add the ricotta and zest and process until smooth, another 30 seconds. Scrape the mixture into the other large bowl.
- Beat the whites on high speed with the mixer until they hold stiff peaks. Fold the whites into the ricotta mixture and scrape into the prepared pan, smoothing the top with the spatula.
- Bake until the cake is deep golden brown and the sides begin to pull away from the pan, about 1 hour and 20 minutes. Transfer to the rack to let cool completely. Cover with plastic wrap and refrigerate until serving, at least 6 hours and up to 1 day. To serve, release the sides of the springform pan, dust with confectioners' sugar using the strainer, and cut into wedges.
RICOTTA CHEESECAKE (HCG - P3/P4)
Craving sweets while on HCG? This is a nice way to get more protein in your diet while feeding your sweet tooth. =) (Not for P2. Should only be eaten in P3 and P4.)
Provided by Cassachusetts
Categories Cheesecake
Time 31m
Yield 1 Pie/Cake, 8 serving(s)
Number Of Ingredients 5
Steps:
- Pre-heat oven to 350* F.
- Combine all ingredients in a blender (or use a hand mixer and a bowl). Blend until smooth.
- Grease or spray pie pan with cooking spray. Pour contents of blender in pie pan.
- Bake for 30-40 minutes or until center is set (to check if center is set: use a toothpick or a wet knife. If pie sticks to it, it's not done yet).
Nutrition Facts : Calories 231, Fat 18.1, SaturatedFat 10.5, Cholesterol 106, Sodium 155.5, Carbohydrate 7.9, Sugar 5.5, Protein 9.5
RICOTTA CHEESECAKE
Ricotta cheesecake has a delicate texture and many times it is best to serve the cake from the baking pan. Make sure the cake is well chilled before serving it either at room temperature or slightly chilled. Slice into even wedges and either sprinkle it with a dash of liqueur or serve it with fresh fruit.
Provided by Tonkcats
Categories Cheesecake
Yield 1 9inch cake, 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees.
- Mix ingredients together, adding eggs, one at a time at low speed; then mix at medium speed for 20 minutes.
- Grease the bottom and sides of 9-inch spring-form pan.
- Pour in mixture and bake in preheated oven for 1 hour and 5 minutes.
- Turn off oven and allow pan to remain in the oven for 1 more hour.
- Remove and let cheesecake cool to room temperature before you refrigerate. Refrigerate overnight. May also be frozen for up to 4 months.
Nutrition Facts : Calories 802.2, Fat 54.7, SaturatedFat 33.4, Cholesterol 281.5, Sodium 374.9, Carbohydrate 62.5, Fiber 0.2, Sugar 50.8, Protein 17.7
PROTEIN VANILLA CHEESECAKE SMOOTHIE - HCG P3
Make and share this Protein Vanilla Cheesecake Smoothie - Hcg P3 recipe from Food.com.
Provided by Cassachusetts
Categories Smoothies
Time 5m
Yield 3 cups, 1 serving(s)
Number Of Ingredients 7
Steps:
- Toss it all in a blender and mix until smooth and thickens. Don't worry, the cottage cheese gets all smooth and gives it a cheesecake cake batter taste.
Nutrition Facts : Calories 301.2, Fat 9.2, SaturatedFat 3.7, Cholesterol 40.6, Sodium 871.5, Carbohydrate 19.8, Sugar 18.6, Protein 31.6
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