Monday, March 26, 2007

Ricotta cheesecake

A light cheesecake, perfect with fruit topping!

Ricotta cheesecake is like New York cheesecake's cousin: similar, but not the same. It's much lighter in texture, and fortunately also much healthier.

3 eggs
3 Tablespoons flour
15 oz ricotta cheese
1/4 cup sugar
1/4 tsp baking powder
1 tsp lemon zest
1 tsp vanilla
1/2 tsp almond extract

Beat eggs, then add other ingredients, mixing well. Pour into a greased and floured pie dish, or into a prepared Graham cracker crust*. Bake at 350 degrees for 40 minutes or until set. Pie will rise, then fall as it cools. Let cool completely, then chill before serving.

Frenchie expat tip: To make a Graham cracker crust, use petit beurre cookies, butter and cinnamon!

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