Cheesecakes can be tricky business. Temperamental ingredients, water bath cooking, cracks, etc. So, when I stumbled across this recipe which uses ricotta instead of full-fat cream cheese (lightening it up a bit) and NO (I repeat, no!) water bath (and a fun back-story to boot), I knew this one was destined to be my Recipe of the Week this week. So, let me introduce you to your newest best friend: Raspberry Lemon Ricotta Cheesecake from one of my favorite sites, Cake 'n Knife.
Let's start with the flavors. Raspberry + lemon is one of those flavor combos that works. It just does. As the recipe summarizes nicely, it includes "fresh lemon zest and swirls of raspberry jam that pair perfectly with the slightly sweetened ricotta mixture". Enticed yet?
As for cooking, let's break that down too. Plan on about 1 hour 10 minutes to get the whole thing done. You begin by preparing a springform plan (butter, flour, shake out the excess). Smooth out the ricotta by pureeing in a food processor. Then in a large bowl you whisk together the ricotta, 6 egg yolks, 1/4 cup flour, 6 Tbsp sugar, lemon zest, vanilla and salt.
Next in your stand mixer beat the 6 egg whites together with remaining sugar until stiff peaks form. Now fold the egg whites into the ricotta mixture 1/3 of the egg whites at a time. Then the whole thing goes into the springform pan. You dot the raspberry jam all over the top of the cheesecake and use a toothpick to swirl it around. Pretty inventive - and pretty to look at.
Next you bake it for one hour in a preheated 375°F oven. You cool it for 10 minutes before removing the sides of the pan and cooling completely. Then you top it with raspberries, confectioner’s sugar, and serve away!
And before you go off and cook up one of these great cheesecakes, let me introduce you to CakenKnife.com. I've certainly shared plenty of Meghan's great recipes via social media, and I could have sworn that at least one of her recipes was featured as a Recipe of the Week here - but I sure as heck can't find it. Anyway, in addition to the great recipes, what I love about this site is the approach Meghan takes to cooking. She seeks to be uncomplicated and focused on creating wonderful, gourmet-level recipes that you can make at home. She's a Denver, CO lady who credits her semester in Rome for awakening her passion for food (so true for many!). You can read all about Meghan and her site here on her About Me page. I urge you to make Cake 'n Knife a regular, must-read!
RECIPES OF THE WEEK.
And be sure to visit the great blogs I mention. You'll be happy you did!