Saturday, October 4, 2008

The Homemade Cake

Straightforward and simple, that’s what life should be. And since food is part of that flowing existence we tend to call life, I will present a beautiful recipe. No big story on how I got it, or who made it famous, just good food and a glass of wine!!

Ricotta Cheesecake

4 cups homemade ricotta cheese (or store bought)
1 cup granulated sugar
1 tsp vanilla extract
1 tsp orange juice
4 large eggs
Cooking spray
2 cups chopped walnuts, almonds, hazelnuts

Preheat oven to 350F
To prepare cake, place first 5 ingredients in a bowl and beat for 2 minutes on medium.
Add eggs 1 at a time, beating well after each addition. Pour batter in to 10 inch spring form pan coated with cooking spray. Bake at 350F for 1 hour or until cheesecake center barely moves when pan is touched. Remove cake from oven, run blade around edge of cake, remove ring and cover with chopped nuts.
Button crust is optional.
Mine was just ½ cup Ritz, ½ cup Marias , 1 egg, ½ cup butter, mix with hands. Pat on bottom of pan, blind bake for about 5 minutes.


Cakebrain said...

That looks so cute and yummy!

Anonymous said...

ah! Very very nice! :)

Meg said...

Looks delicious! Love the topping!

Reeni said...

Your cheesecake looks deliciously lovely! I bet it tasted even better.

Andrea said...

Ricotta cheesecake (as opposed to cream cheese cheesecake) is by far my favorite type. I love how light in texture it is and that certain little tang. Yum. This looks sooooo good!

Nazarina A said...

Yep Ditto on what you said! I'm in, please send me a piece!

Kevin said...

That cake looks good.