Yowza this was good-S/F ricotta cheesecake

In truly disorganized Julie fashion, I took bits of several recipes and made it into a wonderful little cheesecake, that gives us some protein power as well. It was very simple to make. I'm sorry, I am terrible on quantities, because I just throw things together, but I'll do my best:

1/2 stick butter, melted
1 c (maybe it was 1.5 cups) of almond flour (or meal)

Mix this together and press it into a spring form pan. My spring form is still in storage, so I pressed mine into a super large glass pie plate. Bake at 350 for 15 minutes. Let cool completely.

Take 12 oz of ricotta and beat it to death with a beater. I read some directions to put it in a food processor if you don't like the slight grainy texture. I don't mind.

Now, beat that together with two packages of softened cream cheese, however much splenda you like (one recipe called for one cup - I used only 1/2 cup plus 2 tablespoons because I don't like that super artificially sweet taste), 1 tsp of orange extract or some grated orange peel and two eggs.
I actually use something called an orange emulsion that I picked up at a cook's supply store.

Pour this into the crust and then set the entire pan into a larger pan filled half way with ho****er.
Bake at 350 for one hour and five minutes. Cool one hour, then chill. It will thicken up as it chills. This is the hard part. I did not wait for it to chill, but even on the fluffier side it is WONDERFUL. Now I'll have to have another piece in the morning to see how the chilled stuff is!

Sounds delish, Julie!



Ruby

shut the front door!!! YUM! i would rather you just bring me some!!! haha

BOOKMARKED for later:)

I actually did something VERY similar to this with the Ricotta Fluff recipe from here - I think  I used a little sour cream tho too & vanilla . .but the cream cheese really did it! Someone else here uses Fage yogurt for another variation I recall too . . YUM!

Mmmm!  This sounds delightful! 

This weekend I tried a key lime "cheesecake" recipe someone had posted.  It only used 1 package of cream cheese and SF lime jello,  I did NOT like the flavor the lime jello added and it needed more cream cheesy goodness.  It wasn't a total failure but half of it went into the trash and I won't be making it again.  I will totally try this recipe and maybe sub some of the lime juice for the orange...although orange sounds super yummy, too!   Thanks for posting! :)

 I might have to try it with lime juice....lime is my very favorite flavor.....but I'm thinking I might need to use lime extract instead of juice.   Juice might make the cheesecake too watery.   

Yum!!!

 Anyone that doesn't like the graininess of ricotta should try the Sorrento Ricotta, This is really good stuff. I love it, it is very silky. Many Walmarts carry it.

Velvety Smooth Whole Milk Ricotta Cheese Perfect for any sweet or savory dish, award-winning Sorrento Velvety Smooth Whole Milk Ricotta Cheese has a silky-smooth texture that your family and friends will love.  15oz.

 I'll have to watch for that.   We often don't get all the "fancy" stuff in our neck of the boonies, but you just never know.  I love ricotta - it's so versatile.     I make a good ricotta pancake, and this would be good in those too.

My daughter made me a ricotta cheesecake last night! It was soooo good! No crust though. She used this recipe:

http://books.google.com/books?id=NDmnRUBpEFoC&pg=PA216&lpg=PA216&dq=stella+new+york+cheesecake&source=bl&ots=_x-jjWYdHQ&sig=YTxq5SBxoBTdHZqNRncj-mgBbg4&hl=en&ei=0KkfTs3cO_GGsAKGzfm_Aw&sa=X&oi=book_result&ct=result&resnum=7&ved=0CFwQ6AEwBg#v=onepage&q=stella%20new%20york%20cheesecake&f=false