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Tuesday, March 29, 2016

Ricotta Cheesecake with Fresh Summer Herbs

Course Hors D'oeuvres and Appetizers
Prep. Time 25 mins
Cooking Time 1 hr, 20 mins
Yields 8 to 12 servings

What You Need
10 oz (280 g) Canadian Ricotta cheese
1/4 cup (23 g) fresh Canadian Parmesan cheese, grated
3 egg yolks
3 tbsp (45 ml) all-purpose flour
1/4 cup (60 ml) fresh basil
1/4 cup (60 ml) fresh coriander
1/4 cup (60 ml) fresh chives
3 egg whites, whisked to stiff peaks
Freshly ground pepper
1/4 cup (60 ml) toasted pine nuts

Preheat oven to 350 °F (180 °C). Oil a spring form pan with extra virgin olive oil.

In the food processor, mix the Ricotta and Parmesan cheeses with the egg yolks, flour, basil, coriander and chives. Season.

Using a spatula gently incorporate the mixture into the whisked egg whites, using a cutting motion so as not lose any air. Pour into the pan, sprinkle with toasted pine nuts and bake in the oven for 1 hour and 20 minutes until puffy and golden. Let cool, then turn out.

Serve in slices accompanied by whipped cream mixed with a little lemon zest, then season with salt and pepper. Garnish with a bouquet of fresh herbs.

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