Cuisinart CBT-2000P1 Recipe - Page 126

Ricotta makes this cheesecake lighter and airier than your, typical cheesecake made with cream

Get Cuisinart CBT-2000P1 PDF manuals and user guides View all Cuisinart CBT-2000P1 manuals
Add to My Manuals
Save this manual to your list of manuals

Page 126 highlights

CRheicoettcak Ricotta makes this cheesecake lighter and airier than your typical cheesecake made with cream cheese. Makes one, 9-inch cheesecake, 12 servings 1 prepared graham cracker crust, pressed into a 9-inch springform pan, unbaked (recipe page 129) 2 medium lemons ½ cup granulated sugar 30 ounces part-skim ricotta cheese 2 large eggs, lightly beaten 1. Place one oven rack in the middle of the oven and one oven rack on the bottom. Put a half sheet tray filled with water on the bottom rack. Preheat oven to 325°F. Wrap the outside and bottom of prepared pan with foil to prevent leakage. 2. With a vegetable peeler, remove the peel of one of the lemons, being very careful not to include any of the bitter white pith. Put lemon peel and ½ cup of sugar into the blender jar. Secure lid. 3. Select Speed 10 and press Start. Blend until lemon peel is finely chopped, about 4 seconds. 4. Juice the lemons and add ¼ cup lemon juice to the blender jar with the zest (if any juice remains, reserve for a separate use). Add ricotta and eggs. Select Speed 4 and press Start. Blend until mixed, about 30 seconds. 5. Pour ricotta mixture into the prepared pan. Bake until just set, about 50 minutes. 6. Remove from oven and cool completely on wire rack, and then refrigerate at least 6 hours before serving. Nutritional information per serving (1 slice): Calories 223 (46% from fat) / Carb. 20g / Pro. 9g / Fat 12g / Sat. Fat 7g / Chol. 61mg Sod. 129mg / Calc. 230mg / Fiber 0g 126

  • 1
  • 2
  • 3
  • 4
  • 5
  • 6
  • 7
  • 8
  • 9
  • 10
  • 11
  • 12
  • 13
  • 14
  • 15
  • 16
  • 17
  • 18
  • 19
  • 20
  • 21
  • 22
  • 23
  • 24
  • 25
  • 26
  • 27
  • 28
  • 29
  • 30
  • 31
  • 32
  • 33
  • 34
  • 35
  • 36
  • 37
  • 38
  • 39
  • 40
  • 41
  • 42
  • 43
  • 44
  • 45
  • 46
  • 47
  • 48
  • 49
  • 50
  • 51
  • 52
  • 53
  • 54
  • 55
  • 56
  • 57
  • 58
  • 59
  • 60
  • 61
  • 62
  • 63
  • 64
  • 65
  • 66
  • 67
  • 68
  • 69
  • 70
  • 71
  • 72
  • 73
  • 74
  • 75
  • 76
  • 77
  • 78
  • 79
  • 80
  • 81
  • 82
  • 83
  • 84
  • 85
  • 86
  • 87
  • 88
  • 89
  • 90
  • 91
  • 92
  • 93
  • 94
  • 95
  • 96
  • 97
  • 98
  • 99
  • 100
  • 101
  • 102
  • 103
  • 104
  • 105
  • 106
  • 107
  • 108
  • 109
  • 110
  • 111
  • 112
  • 113
  • 114
  • 115
  • 116
  • 117
  • 118
  • 119
  • 120
  • 121
  • 122
  • 123
  • 124
  • 125
  • 126
  • 127
  • 128
  • 129
  • 130
  • 131
  • 132
  • 133
  • 134
  • 135
  • 136
  • 137
  • 138
  • 139
  • 140
  • 141
  • 142
126
Ricotta makes this cheesecake lighter and airier than your
typical cheesecake made with cream cheese.
Makes one, 9-inch cheesecake, 12 servings
1
prepared graham cracker crust, pressed into a 9-inch springform pan,
unbaked (recipe page 129)
2
medium lemons
½
cup granulated sugar
30
ounces part-skim ricotta cheese
2
large eggs, lightly beaten
1.
Place one oven rack in the middle of the oven and one oven rack on the bottom.
Put a half sheet tray filled with water on the bottom rack. Preheat oven to
325°F. Wrap the outside and bottom of prepared pan with foil to prevent leakage.
2.
With a vegetable peeler, remove the peel of one of the lemons, being very
careful not to include any of the bitter white pith. Put lemon peel and ½ cup
of sugar into the blender jar. Secure lid.
3.
Select Speed 10 and press Start. Blend until lemon peel is finely chopped,
about 4 seconds.
4.
Juice the lemons and add ¼ cup lemon juice to the blender jar with the
zest (if any juice remains, reserve for a separate use). Add ricotta and eggs.
Select Speed 4 and press Start. Blend until mixed, about 30 seconds.
5.
Pour ricotta mixture into the prepared pan. Bake until just set, about 50 minutes.
6.
Remove from oven and cool completely on wire rack, and then refrigerate
at least 6 hours before serving.
Nutritional information per serving (1 slice):
Calories 223 (46% from fat) / Carb. 20g / Pro. 9g / Fat 12g / Sat. Fat 7g / Chol. 61mg
Sod. 129mg / Calc. 230mg / Fiber 0g
Ricottº
Che¶ecakE