This Ricotta cheesecake is also know as Fiadone. It is a very easy and delicious Italian dessert. You can make this with or without a crust. We are making it without one. You will find that this is a very delicate dessert that is not super sweet and has a fresh and delicious hint of lemon. Perfection!
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Serves eight
1 ½ pounds (750 grams) of full fat Ricotta cheese
1 TBS grappa or brandy (optional)
6 whole eggs
¾ cup (150 grams) sugar
1 TBS cornstarch
¼ cup (32 grams) all-purpose flour
1 TBS lemon zest
Powdered sugar (aka icing or confectioner’s sugar) to sift on top
Preheat your oven to 350 degrees F (176 C).
Generously butter a 9×13 inch (22×33 centimeter) casserole dish. Sprinkle some sugar on the bottom.
Place the Ricotta in a bowl and add the grappa or brandy if using and whisk it in.
Beat the eggs in a large bowl for about 2 minutes. Add the sugar and beat for another 2 to 3 minutes. Add the cornstarch, flour and lemon zest. Beat it until it is mixed. Clean the sides of your bowl with a spatula. Fold in the Ricotta cheese with a spatula.
Pour the Fiadone into the prepared pan and bake for 50 to 60 minutes – until it is browned and an inserted knife comes out clean. Remove from oven and allow cooling completely on top of a cooling rack.
Once it is completely cooled down cover with sifted powdered sugar. Serve and enjoy!
Print your recipe here – http://thefrugalchef.com/2016/05/ricotta-cheesecake/
Music by Sebastian Jacobs
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