MY COOKBOOK

MY COOKBOOK
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2.4.13

INDIVIDUAL RICOTTA CHEESECAKES



Adapted from Beatrice Ojakanga’s “Petite Sweets”, these individual sized desserts really do give the New York Cheesecake experience, except they are much, much fewer in calories. I used 3 small [2 oz] and 3 large [4 oz] ramekins. The small ramekins produced a satisfactory amount for a single serving and the large ones, I found, were a little too large for a single serving. This dessert is easy to make and the cranberry sauce is just the right amount to serve on top of eight 2 oz servings.
 
187.5 g [12 oz] light cream cheese -->; this amounts to 3/4 of a 250g block of cream cheese, at room temperature [room temp is important!]
3/4 cup ricotta cheese
2 large eggs
1/2 tsp pure vanilla extract
1/2 cup sugar
1/2 cup half and half
 
Cranberry Sauce:
1 cup fresh or frozen cranberries
1/4 cup water
1/4 cup sugar
1 pinch of finely grated orange grind
 
• Preheat the oven to 250F.
• Have available eight small [2 oz] ramekins.
• Adjust oven rack to center position.
• In a large bowl, using an electric mixer on medium speed beat the room temperature cream cheese for 2 minutes or until light and fluffy.
• Add the ricotta and mix until blended.
• Add the eggs, 1 at a time, mixing after each addition until completely incorporated.
• Add the vanilla, sugar, and whipping cream and mix until combines.
• Divide the batter among the ramekins.
• Place the ramekins in a large, rimmed baking dish and place on the oven rack.
• Pour enough hot water into the pan around the ramekins to reach about halfway up the sides.
• Bake for 45 minutes, until set.
• Meanwhile make the cranberry sauce.
• Place the cranberries, water, and sugar in a saucepan over medium-high heat and bring to a boil.
• The skins of the cranberries should all burst within a minute.
• Remove from the heat, set aside to cool slightly, then cover and refrigerate for 3 hours or until chilled through.
• After 45 minutes in the oven the top should not have changed color at all.
• Remove the ramekins from the oven and from the water bath.
• Set aside to cool slightly, then refrigerate for 3 hours or until chilled through.
• Spoon the chilled cranberry sauce over the chilled custards and serve.
• Yields eight 2oz servings
 

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!

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