src="../images/strawberries.jpg" align="right" />NOTE: I prefer to
use whole milk ricotta for this. Although it will work with
part-skim ricotta, the whole milk cheese gives it a much richer,
A little soft butter for the
A little flour for the pan
2 pounds (or 2 15-ounce containers) ricotta cheese
2 or 3 large eggs
2/3 cup sugar
1/3 cup unbleached white flour
1 tablespoon vanilla extract
1/2 teaspoon almond extract
1/2 teaspoon salt
1 tablespoon grated lemon rind
3 tablespoons fresh lemon juice
Berry Sauce (recipe follows)
- Preheat the oven to 350°F.
Butter the bottom of a 9-inch springform pan, and dust it lightly
- Place the ricotta, eggs, sugar,
flour, vanilla and almond extracts, salt, lemon zest, and lemon
juice in a good processor and whip everything together until
smooth. (You can also beat the mixture with an electric mixer or by
hand, in a large bowl.)
- Pour the batter into the prepared
pan, and spread it into place.
- Bake in the middle of the oven for
50 minutes, or until it feels solid when pressed lightly in the
center. Cool completely before serving, then cover tightly with
plastic wrap, and chill until cold.
- Serve with fresh berries, or with
Berry Sauce, if desired.
Adapted from Moosewood Cookbook
Preparation time: 5 minutes
Yield: About 3/4 cup (easily multiplied)
Lovely, light, and easy, this sauce consists of barely-sweetened
berries, which get purÚed and then strained until smooth. It
goes well on many desserts, especially Ricotta Cheesecake
NOTE: If you make this with frozen, unsweetened berries, defrost
them first, but do not drain them. The liquid becomes part of the
1 cup fresh or frozen/unsweetened berries (any kind)
1 to 2 tablespoons sugar
A few drops of fresh lemon or lime juice
- Place all ingredients in a blender or food processor and
- Strain through a fine sieve to separate out the discard the
seeds (if any). Taste to adjust sugar and lemon juice.
- Transfer to a container, cover tightly, and refrigerate until
use. This sauce keeps very well for a week or longer.