Mel's Raspberry Ricotta Cheesecake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
* Ricotta Cheese, part skim milk, 1 cup * mascarpone cheese, 1/2 cup * Egg, fresh, 2 extra large * Confectioner's Sugar, 1/3 cup * Flour 2 Tb * Salt, 1 pinch * Lemon zest, 2 tbsp To make a graham cracker crust * Butter, unsalted, .5 cup * Graham Crackers, plain, honey 1 cup, crushed * Granulated Sugar, 3 tsp make into a jam then strain to remove seeds in a sieve. * Raspberries, 1 pint as purchased, yields
Preheat oven to 350
Take melted butter, Graham crackers and 1 tb sugar and combine well, press into a 9 inch tart pan.blind bake for 8-10 minutes
Make raspberry sauce take raspberries and crush and heat until thicker than it was about 5-8 min.
Take what is in saucepan and strain through a sieve over a bowl to take out seeds. reserve seedless mixture that will be runny and let cool. You can put in a sandwich bag and snipe off end for neater swirl for top of cheesecake or put in a disposable pastry bag and do the same as above for top of cheesecake. You can reserve leftover sauce for garnishing plates with.
Mix together Mascarpone , ricotta together beat very well. Then add sugar ,salt, and lemon zest. Beat well. very last beat the egg and egg yolks in until very well blended.
Pour mixture over a cooled graham cracker crust. Spread mixture evenly over top and then take bag with raspberry sauce make a long swirl. Then take a sharp knife and make little outward strokes from center out after each stroke clean knife on a towel .
Cook for 40min until light brown. Turn off oven. Let cool in oven for 10 minutes. Then take out cheesecake and let cool until room temperature and refrigerate for 2 hours or overnight. cut into 12 slices and serve. :)
Number of Servings: 12
Recipe submitted by SparkPeople user NIGHTSHADE1020.
Take melted butter, Graham crackers and 1 tb sugar and combine well, press into a 9 inch tart pan.blind bake for 8-10 minutes
Make raspberry sauce take raspberries and crush and heat until thicker than it was about 5-8 min.
Take what is in saucepan and strain through a sieve over a bowl to take out seeds. reserve seedless mixture that will be runny and let cool. You can put in a sandwich bag and snipe off end for neater swirl for top of cheesecake or put in a disposable pastry bag and do the same as above for top of cheesecake. You can reserve leftover sauce for garnishing plates with.
Mix together Mascarpone , ricotta together beat very well. Then add sugar ,salt, and lemon zest. Beat well. very last beat the egg and egg yolks in until very well blended.
Pour mixture over a cooled graham cracker crust. Spread mixture evenly over top and then take bag with raspberry sauce make a long swirl. Then take a sharp knife and make little outward strokes from center out after each stroke clean knife on a towel .
Cook for 40min until light brown. Turn off oven. Let cool in oven for 10 minutes. Then take out cheesecake and let cool until room temperature and refrigerate for 2 hours or overnight. cut into 12 slices and serve. :)
Number of Servings: 12
Recipe submitted by SparkPeople user NIGHTSHADE1020.
Nutritional Info Amount Per Serving
- Calories: 192.4
- Total Fat: 47.2 g
- Cholesterol: 71.1 mg
- Sodium: 97.1 mg
- Total Carbs: 18.2 g
- Dietary Fiber: 0.5 g
- Protein: 4.9 g
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