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“A perfect reflection of our family’s heritage, my Aunt Nina’s ricotta cheesecake is a mix of Italian and American cheesecakes. It uses the ricotta cheese you find in most Italian recipes, but unlike those cakes, which can come out dry, this is a moist and smooth cake.
Directions. Beat the whites on high speed with the mixer until they hold stiff peaks. Fold the whites into the ricotta mixture and scrape into the prepared pan, smoothing the top with the spatula. Bake until the cake is deep golden brown and the sides begin to pull away from the pan,…
In a strand mixer fit with the paddle, beat the cheese, sugar, egg yolks, lemon zest, vanilla and liqueur on medium until very smooth, about 4 minutes. Transfer the mixture to a mixing bowl and wipe out the mixer bowl. Put the egg whites in the mixer bowl and whip until soft peaks form.
Add the sugar and vanilla to the work bowl of the food processor and process until thick and light yellow, about 1 minute. Add the ricotta and zest and process until smooth, another 30 seconds. Scrape the mixture into the other large bowl.
Q: Can I use a different cut of beef for this recipe? A: Yes, you…
Q: Can I use a different type of vinegar instead of rice vinegar? A: Yes,…
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Q: Can I use a regular pot instead of an electric pressure cooker for this…
Q: Can I use other types of fish for this recipe? A: Yes, while Norwegian…