Ricotta Cheesecake With Raspberry And Cranberry Sauce Recipes

PUMPKIN-CRANBERRY CHEESECAKE

Steps:

• Preheat the oven to 325 degrees F. Wrap the outside (bottom and side) of a 9-inch springform pan with foil. Make the crust: Pulse the cookies and sugar in a food processor until finely ground. Add the melted butter; pulse to combine. Press into the bottom and about 1/4 inch up the side of the pan. Brush the side of the pan lightly with melted butter. Bake until golden and set, 12 to 15 minutes. Transfer to a rack; cool completely.
• Make the filling: Drain the ricotta in a fine-mesh sieve, 20 minutes. Combine with the sugar in the food processor; pulse until smooth. Add the pumpkin, eggs, mascarpone, vanilla, pie spice and salt; pulse until combined. (Do not overmix.) Pour the filling into the cooled crust. Bake until set around the edge but the center still jiggles slightly, 1 1/2 hours to 1 hour 45 minutes. Transfer to a rack and let cool to room temperature. Cover and refrigerate until cold and set, at least 8 hours or overnight.
• Make the topping: Chop 1 cup cranberries and put in a small saucepan with the sugar, lemon juice, salt and 1/3 cup water. Cook over medium heat until thick, 7 to 10 minutes. Stir in the remaining 3/4 cup whole cranberries; cook 2 more minutes. Let cool.
• Let the cheesecake sit at room temperature 20 minutes, then run a thin knife around the edge and remove the springform ring. Add a splash of water to the cranberry topping to loosen, if needed, then spread over the cheesecake.

MEXICAN RICOTTA CHEESECAKES WITH APPLE AND CRANBERRY COMPOTE

Steps:

• Preheat the oven to 350 degrees F.
• Place an oven-proof container with 2 cups water in the lower rack of the oven (this will create steam and help to prevent the cheesecakes from cracking).
• Put the graham crackers in the bowl of a food processor and process to crumbs (about 2 cups). Add the butter and process until well combined.
• Divide the crumbs among the 12 muffin cups, patting them tightly with your fingers. Put the pan on a baking sheet and bake the crust until golden, about 5 minutes. Let cool completely on a wire rack, about 10 minutes.
• In the bowl of an electric mixer, beat the cream cheese and condensed milk until smooth and pale, and then beat in the requeson and vanilla until smooth. Add the eggs, 1 at a time, beating well after each addition. Add the orange zest and mix until just combined. Pour the custard into the cooled crusts.
• Bake until the cheesecakes are puffed and golden and a tester inserted 1 inch from the center comes out clean, about 40 minutes. Let cool on a rack at room temperature for 35 minutes. Cover with plastic wrap and refrigerate for at least 2 hours, or overnight. Carefully unmold each cheesecake and place on a platter. Bring to room temperature before serving.
• Top each cheesecake with Apple Cranberry Compote, if desired, before serving.
• In a small heavy skillet, melt the butter over medium heat. Add the sugar and cook until thickened, about 4 minutes. Add the apples, cranberries and cinnamon and cook, stirring occasionally, until the apples are tender and the cranberries are plump, about 8 minutes. Cool to room temperature.

RICOTTA CHEESECAKE WITH FRESH RASPBERRIES

Steps:

• Preheat oven to 325 degrees F.
• Coat a 9-inch springform pan with cooking spray. Place ricotta in a food processor and process until smooth and creamy. Add sour cream, Neufchatel, eggs, sugar, flour, vanilla, orange zest and salt. Process until well blended. Pour into the prepared pan and bake until the center is just set, 50 to 55 minutes. Transfer to a wire rack to cool and then cover and chill in the refrigerator for at least 3 hours.
• In a small saucepan, bring the jam and liqueur or water to a boil, stirring constantly until smooth. Remove sides of pan. Brush the tart with the jam mixture and top with raspberries, flat-side down.

RICOTTA CHEESECAKE WITH RASPBERRY AND CRANBERRY SAUCE

Steps:

• Mix together the biscuit crumbs, 40g of sugar and the butter until well combined, then press into the base of a well-greased no-leak spring-form pan. Refrigerate for 45 minutes.
• Beat the cream cheese until no lumps remain, then add the ricotta and 200g sugar. If using an electric beater or food processor, do this at the lowest speed to avoid too much air being incorporated (which will make the cheesecake sink when removed from the oven!).
• Add 1 tbsp of corn flour and continue beating.
• Add the eggs, one at a time, making sure each is fully incorporated before adding the next.
• Beat in the zest of one lemon and the seeds from the vanilla pod. Add a little salt to taste.
• Remove the pan from the fridge and pour the filling on top of the crust.
• Place the pan in a large roasting tin and fill to halfway up the cheesecake pan with hot water. This will prevent burning and sticking during the baking.
• Bake at 180C for approximately 75minutes (check after 60), or until the top of the cake is golden and there is a slight wiggle in the centre when you shake the pan gently.
• Remove from the oven and water bath and allow to cool to room temperature before covering and refrigerating for approx 6 hours, or until thoroughly cooled.
• For the sauce, combine raspberries, cranberries, 100g sugar, 1tbsp corn flour and the zest of a lemon in a large pan and cook over a medium heat until thickened. Taste and add more sugar for a sweeter sauce or more zest for a tangier sauce. Remember that it will taste a lot sweeter when hot than it does when it's served from the fridge.
• Allow to cool, then refrigerate.
• Serve the cheesecake drizzled with a little of the sauce.