ITALIAN RICOTTA CHEESECAKE
Steps:
- To make the suace, wash the berries. Mix the blackberries and raspberries, with the sugar and vinegar. Cover and refrigerate. Preheat the oven to 320 degrees F. (150 degrees Cent) Set rack in the middle of the oven. Butter and flour a 9 1/2 inch spring form pan and tap out excess flour. Place the ricotta, zests in a large mixing bowl, and beat it until smooth. Add the sugar and the flour and continue mixing until blended. Beat in the eggs at low sppeed, 1 at a time. Add the vanilla, and salt. Pour batter into the prepared pan. Bake in the center of the oven for about 1 hour, until a light golden color. Make sure the center is fairly firm, and the point of a sharp knife inserted in the center comes out clean. Cool on a wire rack. It will sink slightly as it cools. COver, and chill thill serving time. To serve, cut the cake into 8 slices, and spoon the berry mixture over each one.
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Brandon Uws
[email protected]I'm not a big fan of ricotta cheese, but I really enjoyed this cheesecake. It's light and fluffy, and the crust is perfectly crispy.
Sapphire GamerGirl
[email protected]This cheesecake is a bit time-consuming to make, but it's worth the effort. It's so delicious and creamy.
Erica Hubbard
[email protected]I made this cheesecake for my family and they loved it. It's a great recipe that I will definitely be making again.
Emme Cruz
[email protected]This cheesecake is the perfect dessert for any occasion. It's elegant, delicious, and sure to impress your guests.
Vincent Mkhize
[email protected]I'm so glad I found this recipe. It's my new go-to cheesecake recipe.
Moses Solomon
[email protected]This cheesecake is a must-try for any cheesecake lover. It's creamy, flavorful, and has the perfect amount of sweetness.
Tarjan Ali
[email protected]I can't wait to try this recipe again. I think it would be perfect for a summer party.
MOHAMMAD NAZIM
[email protected]I would definitely recommend this recipe to others. It's a great dessert for any occasion.
Ms Amena
[email protected]Overall, I thought this cheesecake was a good recipe. It was easy to make and it turned out delicious.
Iqbal Hossein
[email protected]I had some trouble getting the cheesecake out of the springform pan. I think I should have greased the pan more thoroughly.
Shani Jan
[email protected]This cheesecake was a little too sweet for my taste. I think I would reduce the amount of sugar in the filling next time.
Sumaiya Aktar
[email protected]I'm not a huge fan of ricotta cheese, but I really enjoyed this cheesecake. The filling was light and fluffy, and the crust was perfectly crispy.
Rosemary Obiakor
[email protected]I followed the recipe exactly and the cheesecake turned out perfectly. It was so creamy and flavorful.
Legend Alive
[email protected]This cheesecake was delicious! I made it for a potluck and it was gone in minutes. Everyone loved it.
iyadi joy
[email protected]I've made this cheesecake several times now, and it's always a crowd-pleaser. The ricotta filling is so creamy and smooth, and the crust is the perfect balance of crunchy and crumbly.
Juhin Miah
[email protected]This cheesecake was a hit at my dinner party! The ricotta filling was creamy and light, and the crust was perfectly crisp. I loved the addition of lemon zest, which gave the cheesecake a refreshing flavor.