But the good news is I made the Pomegranate Mousse Cake instead!! Which was a very good thing!
So I bought more cherries, but I also bought strawberries and blueberries, and while I was pitting the cherries for the cake (eating more of them then I should), I decided on strawberries an blueberries instead!
This would be my fourth of July dessert! How cute!!
So as I looked for a recipe that included ricotta and marscapone,I wasn’t happy. I really couldn’t find anything in any of my cookbooks that sounded good to me. But I had a pretty good idea of what should go into the cake. So I figured I would just wing it. I knew I wanted it to be creamy but also had to have that ricotta base, so I added a little of this a little of that and my new love Greek Yogurt!
I wanted the crust to be a little different, and as luck would have it, I found digestive biscuits and pistachio’s in my pantry…..perfect!! If your not familiar with digestive biscuits I like to think of them as Adult Graham Crackers! So here is my version of an Italian Ricotta Cheesecake, and I do hope you enjoy it!!
My Ricotta Cheesecake
Crust for Cheesecake
12 Digestive Biscuits or one pack of Graham Crackers
1/2 cup Roasted Pistachio’s
1 stick of Unsalted Butter (melted)
1/4 cup of Sugar
In a food processor, grind up the pistachio’s and then the digestive biscuits to fine meal.
Melt one stick of Butter and add the butter and sugar to the ground pistachio’s and digestive biscuits. The mixture should be wet enough to form, but not so wet that it oozes butter.
Form crust into your spring form pan and bake at 375 degrees for about 7 minutes. Let cool.
16 oz Ricotta Cheese
16 oz Mascarpone
8 oz Greek Yogurt or Sour Cream
1 cup Sugar
6 Large Eggs
2 Tablespoons Flour
grated peel of one Lemon
Juice from one Half Lemon
1 Tablespoon Pure Vanilla
1 Teaspoon Salt
In your mixer blend together the Ricotta Cheese, Mascarpone, and Greek Yogurt, blend until smooth.
Add eggs one at a time until well blended.
Add sugar, Flour, salt, grated lemon peel, lemon juice, and vanilla.
Blend well until very creamy. Pour Mixture into prepared Spring form pan and Bake at 375 degrees for 50-60 minutes in a conventional oven or until the cake has set in the middle.. The top of the cheesecake can get brown, if you are not topping it or prefer a lighter top, cover with foil for half of the time in the oven.
Topping for Cheesecake
one pint of fresh Strawberries whole
1/2 Pint of Fresh Blueberries
1 cup of Red Fruit Juice
Juice of one Lemon
2 tablespoons sugar
1 1/2 Tablespoon of Corn Starch
Wash Strawberries and Blueberries and dry well. Cut the tops off the dried Strawberries and place around the outside of the Cheesecake, fill inside with the blueberries, they should be two deep in the middle of the Strawberries.
Place all but 1/4 cup of the juice and lemon juice and sugar in a saucepan, heat to near boil. Mix corn starch, into remaining juice and make into a slurry, add to the heated juice and bring to a low boil. Your mixture should start to clear as it thickens, remove from heat and allow to cool for 5 minutes then spoon over your berries.
Refrigerate cake for at least 4 hours or overnight. Cheesecake will be soft and crumble unless you give it time to set up! I know it’s hard to resist but it will be worth it!!