Underground West Italian Ricotta Cheesecake

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Chef Sean Arnold of Underground West, an underground private dining experience where guests explore regional flavors at a limited seating Chef’s table in downtown York, PA.

Recently Chef Sean Arnold used Lover’s Combo to make the crust of this light and airy traditional Italian Ricotta Cheesecake.

Underground West Italian Ricotta CheesecakeItalian Ricotta Cheesecake

Makes 1 12 in. Springform pan

Directions

  1. Preheat oven to 425°F.
  2. Butter bottom and sides of a 12-inch spring form pan.
  3. Take the Lover’s Combo granola and the cold butter and place it into a food processor with the metal blade. Pulse together until the butter and granola have blended into a moldable and chunky paste, about 12 pulses. Dump the granola paste into the spring form pan and press it on the bottom and halfway up the sides.
  4. In a large bowl, beat drained ricotta until very smooth.
  5. Gradually add 1 1/2 cups sugar and egg yolks, beating after each addition.
  6. Beat in flour, lemon rind, and vanilla.
  7. In a small bowl, beat cream until cream holds its shape, but is not too stiff.
  8. In a smaller bowl, beat egg whites with remaining sugar until stiff; combine with whipped cream and fold into ricotta mixture.
  9. Pour mixture into prepared pan.
  10. Bake for 10 minutes.
  11. Lower oven temperature to 350°F and bake 1 to 1 ½ hour, or until the center of the cake has a little jiggle.
  12. Turn off heat and allow cake to cool in oven with door closed (about 3-4 hours).
  13. Remove cooled cake from oven; carefully remove sides of pan, store cake (well wrapped) in refrigerator.
  14. Cake may be served chilled or at room temperature.
  15. Note: Center of cheesecake will be lower than the sides when it is cooled.
  16. This is not a defect!
  17. It is supposed to be this way (makes it easier to hold the topping if you choose to use one).

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http://undergroundwestchef.com

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