Ricotta Cheese Cake

"Life is uncertain. Eat dessert first." - Ernestine Ulmer

This is a Southern Italian Cheesecake. It is divine!!

Ingredients:

Butter for greasing
2 Tbs Fine Amaretti Cookie Crumbs
1 Package 250 Cream Cheese, at room temperature
1 Cup Sugar
1 Kg Whole Milk Ricotta Cheese
6 Large Eggs (At room temperature)
3 Tbs All-Purpose Flour
1 Tbs Minced Lemon Zest
2 Tsp Vanilla Extract

Method:

1. Preheat the oven to 300F (150 Celcius). Lightly butter the bottom and sides of a 9inch (23 Cm)Springform Pan. Sprinkle cookie crumbs evenly over the bottom of the pan and shake out the excess.

2. In a bowl, using an electric mixer on medium speed. Beat together the cream cheese and sugar until smooth. Add the Ricotta and beat until well blended. Add the eggs, one at a time beating after each addition until incorprated and stopping to scrape down the sides of the bowl as needed. On low speed add the flour, lemon zest and vanilla and beat just until incorprated. Scrape into the prepared pan.

3. Bake the cake until the edges are set and the centre jiggles slightly when the pan is gently shaken, 1-1 1/4 hours. Transfer to wire rack and let it cool slightly. Then run a thin bladed knife around the edge of the pan to loosen the cake sides. Let cool completely until room temperature then cover and refridgerate until well chilled for at least three hours or for up to 2 days.

4. Remove the sides of the pan and serve chilled.

Raspberry Coulis

Ingredients:

500g Raspberries
1/2 Cup Sugar
1/2 Water
1 Tsp Orange Zest

Method:

1. Place raspberries, sugar, water and orange zest in a pot and bring to the boil. Simmer gently over a low heat for 10 minutes, then let cool and pour mixture into a blender and puree.

2. Strain through a fine mesh sieve, to remove all the seeds. Chill until ready to serve.

Berry Coulis will keep for a few days in the fridge or freeze in ice cube trays for later use.