Friday, 18 April 2014

Raspberry Ricotta
Orange Scented

Light and Fluffy ricotta,
full of flavour with orange zest and a 
Raspberry red swirl
makes this dessert special for the
Spring Season Sensational
Say that 5 times fast!
With Spring finally here and shorts and bikinis right around the corner...
we want to look and feel good without 
feeling deprived.
By substituting lower fat cheeses you can have your dessert and eat it too~  

1/2 can raspberry pie filling
3 egg yolks
1/2 cup sugar
600g ricotta, light
1 brick cream cheese, light
1 grated orange rind
1/2 vanilla bean scraped
200ml 10% cream (half & half)
1/4 cup melted vegetable shortening
2 cup crushed cookies
Line the pan sides with 4" parchment paper "glued" with shortening.
Crust: stir the shortening into the crumbs. Spoon into a springform pan and using the bottom of a glass press the crumb mixture evenly.
In a food processor blend the zest, vanilla, sugar and cream cheese together, until smooth.
Add the ricotta and cream puree. Drop in the eggs and mix for another few seconds. Do not overmix.

Pour into the prepared pan. 
Dollop large spoonfuls of pie filling around the pan. 

With the point of a knife swirl the jam.

Bake in a preheated 350F oven for 1hr. 
The mixture will be giggly. Allow to cool for 30 min. Gently press plastic wrap over the cheesecake. Refrigerate overnight.

Berry Sauce:
1/2 lb of washed hulled strawberries, cut
1 pint of fresh raspberries
zest of 1/2 orange
1 tbsp squeezed orange juice or lemon
3 tbsp sugar
Place in a sauce pan with 
1/4 cup water

Bring to a boil and cook for 5 min.
until fruit begins to break up.
Add 1 cup fresh berries
Stir and turn off heat.
Serve over cheesecake 

Enjoy with Love!

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