Creamy Ricotta-Apricot Cheesecake
Source of Recipe
ivillage
Recipe Introduction
A delicious vegetarian dessert
List of Ingredients
1. 2.0 package unflavored gelatin
10. 4.0 graham cracker
11. 1.0 tsp pure almond extract
12. 1.0 tbsp margarine
13. vegetable cooking spray
2. 1.0 cup sugar
3. 1.0 divided into 3/4 cup and 1/4 cup cup evaporated skim milk
4. 2.0 tsp cornstarch
5. 1.0 15 oz container light ricotta cheese
6. 2.0 tsp peach brandy
7. 2.0 jumbo egg white
8. 0.5 cup nonfat plain yogurt
9. 8.0 thinned with 1 tablespoon peach brandy tbsp apricot jam
Recipe
1. Preheat oven to 400°F.
2. For the crust, spray a 7-inch springform pan with non-stick vegetable spray.
3. Crush graham crackers, and mix with almond extract and margarine. Press into the bottom of the springform pan.
4. Bake in preheated oven 8-10 minutes until golden brown, and cool.
5. For the filling, sprinkle gelatin over 1/4 cup cold water and let stand 5-10 minutes, until softened.
6. Bring 3/4 cup skim milk and sugar to a boil in a non-stick saucepan.
7. Mix cornstarch into the other 1/4 cup cold skim milk, and add to boiling milk mixture, stirring constantly until it begins to thicken, and then continue to cook for 1 minute longer over low heat.
8. Stir in softened gelatin, and continue to cook for about 1 minute until all of the gelatin has dissolved. Cool slightly.
9. Beat ricotta cheese and brandy until combined. Put ricotta mixture through a sieve, followed immediately by the "cream mixture". Cool and reserve.
10. Beat egg whites until stiff, then add the non-fat yogurt to the beaten egg whites, slowly folding together with a wire whisk.
11. Add sieved ricotta cheese mixture and fold together.
12. Pour "ricotta custard" into prepared springform pan, and refrigerate for 1/2 hour.
13. Remove from the refrigerator, and pour thinned apricot jam in strips across top of cake. Then draw a knife through it to form a marbleized pattern.
14. Continue to refrigerate dessert for at least 4 hours or overnight before serving.
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