Chef Jonathon Sawyer Senior's Ricotta Cheesecake Recipe
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We are proud to introduce our new “Traditions to the Table” Recipe Series! Watch as James Beard award-winning Chef Jonathon Sawyer, Cleveland native, and distinctive restaurateur shares the traditions that inspired Senior's Ricotta Cheesecake.
When I was working for Michael Symon as the chef de cuisine at Parea in NYC, I lived just off Flatbush Avenue in Brooklyn. There were many nights that I would get off the train and pop into Junior's on my way home for a quick late-night bite. After a while, this became a ritual for me, and I literally got to the point that I couldn't fall asleep at night with out first eating a piece of their famous cheesecake.
Making the cheese for this recipe is super-easy. In my first Iron Chef battle, we were able to adapt and execute this recipe in the 60-minute time constraint, season it, and then use it to fill ravioli. Once you make this, you'll never purchase ricotta again. Take it from me, it's simply cheaper to make your own tasty version. (And this recipe yields about 2 pounds.) After you make the ricotta, save the whey, the liquid left over after the curds have been separated out of the cheese, for baking, marinades, brines, kefir and many other uses.
My love affair with cheesecake continues to this day. Here's my iteration of Junior's dessert! - Jonathon Sawyer
Savory Ricotta Cheesecake
Savory Ricotta Cheesecake is a beautiful, cheesy, herby dish that will impress and delight your friends and family. It's as simple to make as it is delicious to eat and appealing to look at. Served warm or chilled, it makes a delightful side dish or entrée.
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The best-ever baked ricotta cheesecake | taste.com.au
Dusted with sugar and spice (and all things nice), this creamy baked cheesecake is a real crowd pleaser.
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Mr Food: Ricotta Cheesecake with Berries (5-14)
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Low fat Ricotta Cheesecake w/ No butter, oil or cream / Recipe ピーチたっぷり リコッタケーキの作り方 レシピ
Low fat Baked Ricotta Cheesecake - No butter, oil or cream used.
Ingredients: * 7cm x 20cm cake tin used (6cm depth)
- 2 eggs (separate into egg white and yolk)
- 70mL milk
- 200g ricotta cheese
- 50g self-raising flour (OR 50g all purpose flour + 1/2 teaspoon baking powder)
- 30g sugar
- White peach (~3small peaches)
Recipe:
1. Dice white peach. Set aside.
2. Separate egg yolk and white.
3. Combine egg yolk, milk and ricotta cheese well.
4. Sift self-raising flour and combine.
5. Whisk egg while until firm meringue forms. Add sugar half way through.
6. Combine meringue and batter gently. *Make sure not to over mix
7. Pour batter into cake tin.
8. Decorate with diced white peach.
9. Bake at 170°C for ~40minutes.
10. Let it cool and refrigerate overnight.
11. Ready to enjoy.
材料: *(ケーキ型 7cm x 20cm)
- 卵 2個分 （卵黄と卵白に分ける）
- 牛乳 70mL (このレシピでは、低脂肪牛乳を使いました)
- リコッタチーズ 200g
- 薄力粉 50g + ベーキングパウダー 小さじ1/2
- 砂糖 30g
- ピーチ （~3個分）
レシピ:
1. ピーチを角切りにしておく。
2. 卵黄と卵白を分ける。
3. 卵黄、牛乳、リコッタチーズを混ぜ合わせる。
4. 薄力粉とベーキングパウダーをふるい入れ、混ぜる。
5. 卵白をしっかりとたメレンゲになるまで泡立てる。途中、砂糖を加える。
6. 生地とメレンゲをさっくりと混ぜ合わせる。
7. 生地を型に流し入れる。
8. 角切りにしたピーチを上に飾りつける。
9. 170°C に予熱したオーブンで ~40分 焼く.。焼きあがったら粗熱をとり、冷蔵庫で冷やしたら出来上がり。
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Ricotta Cheesecake
In this video we are looking at a healthier alternative to your traditional cheesecake. This recipe will allow you to satisfy your sweet tooth without all of the guilt. I used cupcake pans and liners instead of a traditional spring form pan so that I am able to portion control better.
Remember it's ok to eat cake, just don't eat the whole cake!