Time 1h45m Number Of Ingredients 11 Steps:
A few hours before baking, place the whole milk ricotta cheese in a cheesecloth lined strainer over a bowl. Cover with plastic wrap and allow to sit in the refrigerate to drain. Preheat your oven to 350"F. In the bowl of your mixer whisk together the eggs and sugar until nice and creamy. Add the butter one tablespoon at a time until nicely incorporated. Add the orange or lemon zest and scrape in the vanilla seeds. Add the baking powder and coconut flour and using a spatula mix to combine. Fold in the ricotta cheese. Butter a 9 inch spring form cake pan and sprinkle it all over with some of the sugar to lightly coat the bottom and the sides. Spoon the cake mixture in the pan and set the pan on a baking sheet. Bake in the preheated oven for about 1 hour and 20 minutes, or until the cake is golden brown around the sides and pulls away slightly from the sides. Your house should smell amazing by now, and that’s a good indicator the cake is ready. Allow the cake to cool off completely before unfolding the spring-form pan. Set on a serving platter and sprinkle with powder sugar or make a light glaze to drizzle on top.
Yield 12 Number Of Ingredients 8 Steps:
Preheat oven to 300 degrees F (150 degrees C). Set rack in the middle of the oven. Butter and flour a 9 1/2 inch springform pan, and tap out excess flour. Place the ricotta in a large mixing bowl, and stir it as smooth as possible with a rubber spatula. Stir the sugar and flour together thoroughly into the ricotta. Stir in the eggs 1 at a time. Blend in the vanilla, cinnamon, orange zest, and salt. Pour batter into the prepared pan. Bake in the center of the oven for about 1 1/4 to 1 1/2 hours, until a light golden color. Make sure the center is fairly firm, and the point of a sharp knife inserted in the center comes out clean. Cool on a wire rack. It will sink slightly as it cools. Cover, and chill till serving time.
Time 1h35m Yield Makes one 9-inch cake; 8 to 10 Number Of Ingredients 6 Steps:
Preheat the oven to 325 degrees. Spray the springform pan with cooking spray. Separate the eggs, placing the whites in one of the large bowls and the yolks in the work bowl of a food processor. Add the sugar and vanilla to the work bowl of the food processor and process until thick and light yellow, about 1 minute. Add the ricotta and zest and process until smooth, another 30 seconds. Scrape the mixture into the other large bowl. Beat the whites on high speed with the mixer until they hold stiff peaks. Fold the whites into the ricotta mixture and scrape into the prepared pan, smoothing the top with the spatula. Bake until the cake is deep golden brown and the sides begin to pull away from the pan, about 1 hour and 20 minutes. Transfer to the rack to let cool completely. Cover with plastic wrap and refrigerate until serving, at least 6 hours and up to 1 day. To serve, release the sides of the springform pan, dust with confectioners’ sugar using the strainer, and cut into wedges.
Number Of Ingredients 7 Steps:
Preheat oven to 325 degrees. Set rack in the middle of the oven. Butter and flour a 9-by-2-inch springform pan and tap out excess flour. Place on a rimmed baking sheet. In a medium bowl, sift sugar and flour. In a large bowl, combine ricotta and zest and whisk until smooth. Add sugar and flour mixture and gently mix to combine. Add eggs, 1 at a time, and whisk to combine. Add the vanilla and salt. Pour batter into the prepared pan. Bake in the center of the oven for about 55 to 60 minutes, until a light golden color. Make sure the center is fairly firm and the point of a sharp knife inserted in the center comes out clean. Cool completely on a wire rack. Cover with plastic wrap and transfer to refrigerator until chilled, at least 2 hours.
Time 6h30m Yield 10 Number Of Ingredients 11 Steps:
In a small bowl, mix together the crushed cookies and butter. Press into the bottom of a 9 inch springform pan. Refrigerate while you prepare the filling. In a medium bowl, beat the ricotta cheese, 1 cup of confectioners’ sugar, and vanilla until light and fluffy using an electric mixer. Stir in candied peel and 2 ounces of grated chocolate by hand. Spoon the filling over the chilled crust, and smooth out the top surface. Refrigerate for 6 hours, or overnight. Just before serving, whip cream with 1 tablespoon of confectioners’ sugar until stiff in a small bowl using an electric mixer. Run a knife around the outside edge of the cake, and remove the sides of the pan. Spread the whipped cream over the top of the cake, and sprinkle with remaining grated chocolate. Serve immediately.
Time 1h50m Yield 1 cheesecake Number Of Ingredients 11 Steps:
Generously butter a 9-inch springform pan. Set the oven at 325 degrees. In a large mixing bowl with a wooden spoon, beat the ricotta and sugar until the mixture is completely smooth. Beat in the egg yolks one-at-a-time, then add the cream, vanilla, salt and anisette. Sift the flour into the mixture and stir thoroughly. Add the orange and lemon rinds. In the bowl of an electric mixer beat the egg whites until they are firm and hold their shape, then fold them gently but thoroughly into the ricotta mixture. Pour the batter into the prepared pan and transfer the cheesecake to the hot oven. Bake it for 1 hour and 20 minutes or until the center of the cake is set if you shake the pan gently. Turn the oven off, prop the door open (with a wooden spoon, if necessary), and let the cheesecake sit in the turned-off oven for 30 minutes. Transfer the cheesecake to a wire rack and leave it to cool completely. Release the spring from the pan and carefully run a knife around the edge of the cake. Lift off the side of the springform and refrigerate the cake for several hours or until it is cold. Just before serving, sprinkle the top with confectioners sugar. Cut the cake into wedges and serve with a bowl of strawberries, if desired.
