Ricotta Walnut Cheesecake

Tested Till Perfect

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.)

Source

Holiday Celebrations: 2007





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