This is a follow-up post to my Sushi Splendour post. This is the dessert I made for the little Japanese lunch and sushi making party at my place last week.
This Cheesecake uses the mixture of part-skimmed Ricotta cheese and cream cheese. Initially I was quite a bit skeptical about using the part skimmed Ricotta - I mean ricotta itself is naturally low in fat, about 4-10% (read more about ricotta cheese here) and there's always a myth that if you use low fat cheese, your cheesecake will somewhat be less sedap. But then, my trick is always to mix them up with cream cheese (yes, I still believe in the myth!) Well, at least you still have the delicious cheesecake minus few calories...;P!
This recipe is inspired by a Cranberry Cheesecake recipe I found in a cake book but I've adjusted (as always) with whatever I have in my kitchen. So, here's my recipe, peeps!
Baked Strawberry Ricotta Cheesecake
Crust:
200g digestive biscuits crumbs ( I used McVitie's light)
1/4 cup (60g) butter melted
a pinch of brown sugar
a pinch of ground cinnamon
Filling:
425g part-skimmed ricotta cheesecake )(can use normal ricotta cheesecake too)
300g cream cheese
1/4 cup (30g) all-purpose flour
2 tsp vanilla essence
3 large eggs
1 cup (250ml) sour cream
3/4 can Comstock strawberry filling
1. Preheat the oven to 350 degrees F (180 degrees C). Butter a 10-inch (25cm) springform pan
2. To preparethe crust, mix the crumbs, butter, sugar and cinnamon in a medium bowl. Press into the bottom and partway up the sides of the prepared pan.
3. Bake for 8-10 mins or until lightly browned. Cool completely in the pan on a rack.
4. Reduce the oven temperature to 300 degrees F (150 degrees C)
5. For the filling, beat the ricotta & cream cheese and sugar with electtic mixer at medium speed until combined & smooth. Add in egg, one at a time beating until just blended after each addition. Then add in vanilla essence, flour and lastly the sour cream. Spoon the filling into the crust
6. Spoon dollops of strawberry filling in to the filling. Use your own creativity to form any pattern on the cake as you wish.
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| This is how mine looked like before baking.... |
6. Bake for 50-60mins, or until set and the sides of the cake looks brownish. Cool the cake in the pan on rack.
7. Place the cooled cake in the fridge. Refrigerate for at least 6 hours or overnight for ultimate awesomeness!.
8. Before serving, spoon some more strawberry fillings on top of the cake. Trust me, you can never go wrong with any good strawberry filling anywhere!
Serve 10-12 very deserving people including yourself ; )
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| Mine before serving.... |
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| Baby Lulu...couldn't wait for her slice! |
All my guests last Wed loved this cheesecake. It's easy on the calories yet still have the subtle cheesecake sensation. Sgt sedaps! My true verdict, this recipe is a definite keeper besides my Ricotta Berry Cheesecake recipe of which I've left in one of my folder back home in Msia. It's my mission to find it when I go home this weekend!
Oh yea..I AM finally flying home this Saturday for the summer holiday and I haven't packed anything as I am typing this on...my my....I'd better go now.
And if you ever going to make this cheesecake, do save me a slice k....cuz juz like my fav Baby Lulu's mantra....I WANT THIS (too) !!!
OMG...looks soooo yummy !!! Bila la I nak rasa nih ? can u bake special cake for me when u reach home in malaysia ? hehehe
ReplyDeleteWow this is a beauty n yummy :)
ReplyDeletehv a safe trip n wonderful cuti....