Tuesday, May 08, 2007
Leftover Ricotta? Never.
Even if I don't use an entire container of ricotta cheese in my baked pasta dishes, I never have leftover cheese; and neither will you once you try this cheesecake!
I make two mini cheesecakes, because I have two mini spring pans and they are easy to store. I put one each in a glad lock plastic container. They fit perfectly and the topping will not get messed up with plastic wrap. (That is of course if they make it to the container!)
You don't have to feel too guilty with this recipe, since I use part skim ricotta, non-hydrogenated spread for the graham crust and I reduced the sugar as well. And in my opinion you'd never know!
Mini Ricotta Cheesecakes
6 graham crackers, crushed into crumbs
1/4 cup sugar, plus 4 teaspoons for graham cracker crust (If you like a sweeter cake add another 1/4 cup of sugar to the cheese mixture)
2 tablespoons butter or non-hydrogenated spread
1 cup part-skim ricotta cheese
1/2 tsp. almond extract
1/8 - 1/4 cup sliced almonds, toasted in a dry pan
1/4 cup seedless raspberry jam
Heat oven to 375°F.
For the crust, mix the graham crumbs with the butter and 4 teaspoons of sugar. Spray the mini spring pans with nonstick cooking spray. Press the graham mixture into the bottom of the pans . Set aside.
In small bowl, combine 1/4 cup sugar, cheese, egg and almond extract; beat at high speed for 1 minute. Pour the ricotta mixture into the prepared pans.
Bake for about 25-27 minutes, or until firm in the center.
Melt seedless raspberry jam in microwave until easy to stir and spread over the tops of the cheesecakes. Sprinkle with toasted almond slices and enjoy!