Wednesday, September 7, 2011

Ricotta Cheesecake with Concord Coulis

I will very often check what's in my fridge, think about the ingredients and then start canvassing the recipe sites for inspiration This week I had some ricotta cheese and cream cheese, both earmarked for different dishes that never came to fruition. I found an interesting recipe at for Ricotta Cheesecake!!! I love easy; very in to immediate gratification.

I also happen to be a happy camper when recipes turn out the way they're supposed to. This was not the case with my attempt at Concord Grape Jelly. Instead of jelly, I now have coulis; delicious but certainly not jelly.


1 lb. ricotta cheese (I used reduced fat)
1 lb. cream cheese (I used reduced fat)
1 c. sugar
4 eggs, beaten lightly
1/2 c. sugar (this can be reduced slightly)
1/4 lb. melted butter
1 pt. sour cream
1 1/2 tbsp. lemon juice
1 tsp. vanilla
3 tbsp. cornstarch
3 tbsp. flour

Ricotta and cream cheese in a bowl. Beat it very well. Stir in 1 cup sugar. Add the beaten eggs, lemon juice and vanilla. Sift 1/2 cup sugar, cornstarch, flour. Add gradually to cheese. Add the melted butter and sour cream. Blend thoroughly. Pour into a greased pan. Bake at 300 degrees until firm, 1 1/2 to 2 hours. Turn off oven, open door and cool thoroughly in oven. (Takes several hours.)

As you can see, I served it with fresh peaches and concord grape coulis. The message is that sometimes when you fail (i.e. jelly), you actually win (i.e. killer coulis)


That Girl said...

This is going to sound silly but ... I've had ricotta cheesecake before and I never realized it had cream cheese in it too! I always assumed it was a sub.

FOODalogue said...

The coulis around the cake looks lovely. I'm not a big fan of cheesecake but when I do indulge, I prefer a ricotta based one.

Valerie Harrison (bellini) said...

I used my leftover ricotta in meatballs, so we will see how that turns out. Sweet and luscious cheesecake would have been so much better!

grace said...

i always say i'm not a fan of cheesecake, but it seems that when ricotta is involved, it's far less offensive. i love the coulis, too--very attractive and delicious touch!