Preheat the oven to 175°C/350°F. Butter and line with parchment paper a springform cake pan, then put the pan on a baking sheet.
In a bowl, using a fork, mix the ricotta with salt, sugar, and flour. Stir in the lemon zest, raisins, and pine nuts. Add the eggs one at a time, mixing well after each addition.
Separate the white and yolk of one egg. Set the white aside in a glass jar with a lid and put it in the refrigerator or freezer for a futureuse in another recipe. Incorporate the yolk to the mixture.
Transfer the mixture to the prepared cake pan. Put the pan (on the baking sheet) in the middle of the oven. Bake for about 30 min. Check the cake with a toothpick or knife to see if it is cooked through. When done, pull the cake pan out of the oven and let it cool down about 20 min.
When the cake is cool, transfer it to a serving dish. Dust the top of the cake with the confectioner's sugar mixed with cinnamon. If desired, you may garnish with berries then serve.
Nutrition Facts Table
per 1 serving (130 g)
Amount
% Daily Value
Calories
220
Fat
10 g
16 %
Saturated 5.3 g +Trans 0 g
26 %
Cholesterol
170 mg
Sodium
160 mg
7 %
Carbohydrate
18 g
6 %
Fibre
0 g
1 %
Sugars
11 g
Net Carbs
18 g
Protein
14 g
Vitamin A
15 %
Vitamin C
0 %
Calcium
22 %
Iron
7 %
More info
Claims
This recipe is :
Diet-related health claims :
Bone-healthy
Excellent source of :
Selenium, Vitamin B12
Good source of :
Calcium, Folacin, Phosphorus, Vitamin A, Vitamin B2, Zinc
Source of :
Iron, Magnesium, Niacin, Pantothenic Acid, Vitamin D, Vitamin E
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This recipe is in the following categories
Cheese | Dairy | Desserts | High Calcium | Halal | Kosher | Vegetarian | Bone-healthy | Bake | Italian
The main difference between what we would consider typical New York American cheesecake and Italian cheesecake is that in Italy, cheesecake is made with ricotta rather than cream cheese. It is also a bit lighter and dryer, more cakelike and less cloying.
It's also grainy thanks to its milk curds. But it will work as an effective, low-fat substitute for cream cheese with a bit of manipulation. Simply blend the ricotta in a blender or food processor until smooth, add a bit of lemon juice to mimic the tang of cream cheese, and use in any baking or cooking project.
Sour cream supports the underlying tang of the cream cheese, but, if overdone, it takes over as the dominant flavor. You need a little of each -- cream for texture and sour cream for flavor. With our ingredients settled, we focused in on how to keep the cheesecake from baking up grainy and cracked.
Regular cheesecake relies on heavy cream and sour cream to thin the batter and create a silkier, creamier texture. New York cheesecake is heavy on the cream cheese which is why it's so dense and rich. Extra cream cheese isn't the only thing that makes New York cheesecake so special.
There are many reasons why your cheesecake cracks and the 4 main reasons are: You are overbeating the batter and introducing too much air, You are overbaking the cheesecake, baking it at the wrong temperature or you are not baking the cheesecake in a water bath. All these issues will cause cracking in your cheesecake.
An Italian cheesecake can become grainy when the eggs are overcooked or when the cheesecake is cooked too fast. By cooking the cheesecake in a water bath and in an oven at a low temperature, you can avoid the grainy effect.
For those of you with a sweet tooth and a taste for Italian, you're in luck! While cheesecake itself did not originate in Italy (it actually comes from Greece), the popular dessert has made its way there and taken hold.
It may crack if it's too dry. Many people overbake their recipes to “play it safe”. The golden rule is if it no longer trembles in the center, it will set firmly in the refrigerator. Tap the pan on the sides and if the center has firmed up like jello, remove the cake from the oven.
Yogurt is your best substitute for sour cream. Whether you're baking or making a dip or sauce, yogurt is a 1:1 sub. That means if your recipe calls for 1 cup of sour cream, you can replace it with 1 cup of yogurt. Full-fat Greek or natural yogurts work best, but low-fat or even nonfat can be used, too.
Ricotta cheesecake with a shortbread cookie crust, topped with seasonal strawberry sauce. Available in a whole cake (serves 12) and half cake (serves 6).
Sicily produces three main types of cheese - pecorino, Ragusano, and ricotta. Each of these types have variations as well, often distinguished by how the wheels are treated, and how long they are aged.
Traditional Italian cheesecake uses ricotta cheese instead of cream cheese. The result is a slightly lighter, more cake-like dessert. The texture may be surprising to cheesecake lovers who haven't tried ricotta based cheesecake before, but the taste appeals to dessert lovers worldwide.
We all know how American's like things bigger and better in the USA and cheesecakes are no exception (not that we're complaining). This cheesecake steps it up a notch with even more cream cheese and the addition of cream or a few extra egg yolks to create an ultra-rich, creamy and larger than life cheesecake.
True cream cheese is half cream and half milk which european style remains. American cream cheeses have gone with 1/4 cream and the rest milk. It is amazing on bagels, toast and perfect in recipes calling for cream cheese.
Introduction: My name is Terrell Hackett, I am a gleaming, brainy, courageous, helpful, healthy, cooperative, graceful person who loves writing and wants to share my knowledge and understanding with you.
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