Ricotta Walnut Cheesecake
The sweetness of currants disguises that this is a sugar-reduced cheesecake.
Servings: 8 to 10
Ingredients:
| Nutritional Info | |
| Per each of 10 servings: about | - |
| cal | 270 |
| pro | 10 g |
| total fat | 17 g |
| sat. fat | 8 g |
| carb | 20 g |
| fibre | 1 g |
| chol | 113 mg |
| sodium | 100 mg |
| % RDI: | - |
| calcium | 11% |
| iron | 8% |
| vit A | 13% |
| vit C | 2% |
| folate | 18% |
-
1 tub (475 g) ricotta cheese
1/4 cup (50 mL) sour cream
1/3 cup (75 mL) granulated sugar
1/4 cup (50 mL) all-purpose flour
1 tsp (5 mL) vanilla
4 eggs
1/4 cup (50 mL) currants
1 tbsp (15 mL) grated orange rind
Crust:
1/2 cup (125 mL) all-purpose flour
1/2 cup (125 mL) toasted walnut halves
1/4 cup (50 mL) butter, cubed
1 tbsp (15 mL) granulated sugar
Pinch salt
Preparation:
Grease 8-inch (2 L) springform pan; set aside.
Crust: In food processor, pulse flour, walnuts, butter, sugar and salt just until clumped together. Press evenly into prepared pan; prick all over with fork. Bake in centre of 375°F (190°C) oven until golden, 15 minutes. Let cool on rack.
In food processor, whirl ricotta with sour cream until smooth. Add sugar, flour and vanilla; whirl until smooth. Whirl in eggs, 1 at a time. Stir in currants and orange rind; pour over crust. Bake in centre of 325°F (160°C) oven until light golden and set around edge yet centre still jiggles slightly, about 1 hour.
Transfer to rack. Loosen side; let cool for 1 hour. Refrigerate until cold, 4 hours. (Make-ahead: Cover and refrigerate for up to 2 days.)
Crust: In food processor, pulse flour, walnuts, butter, sugar and salt just until clumped together. Press evenly into prepared pan; prick all over with fork. Bake in centre of 375°F (190°C) oven until golden, 15 minutes. Let cool on rack.
In food processor, whirl ricotta with sour cream until smooth. Add sugar, flour and vanilla; whirl until smooth. Whirl in eggs, 1 at a time. Stir in currants and orange rind; pour over crust. Bake in centre of 325°F (160°C) oven until light golden and set around edge yet centre still jiggles slightly, about 1 hour.
Transfer to rack. Loosen side; let cool for 1 hour. Refrigerate until cold, 4 hours. (Make-ahead: Cover and refrigerate for up to 2 days.)
Source
Holiday Celebrations: 2007
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