RICOTTA CHEESECAKE WITH ALMONDS
Provided by Food Network Kitchen
Categories dessert
Time 2h20m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Make the crust: Position a rack in the lower third of the oven and preheat to 350 degrees F. Spread the almonds for both the crust and topping (1/4 cup plus 1/3 cup) on a rimmed baking sheet and bake until golden, about 5 minutes. Let cool. Crumble the biscotti into a food processor; add 1/4 cup toasted almonds and the granulated sugar and pulse until finely ground. Add the butter and pulse to combine. Press the mixture into the bottom of an 8-inch springform pan. Bake until set, about 12 minutes, then transfer to a rack and let cool completely. Reduce the oven temperature to 300 degrees F.
- Meanwhile, make the filling: Beat the egg yolks and 1/2 cup granulated sugar in a large bowl with a mixer on high speed until pale, about 2 minutes. Add the ricotta and beat until smooth, about 2 more minutes. Beat in the amaretto, vanilla and almond extracts, and orange zest. Put the egg whites and the remaining 2 tablespoons granulated sugar in a separate bowl and beat with a mixer on medium-high speed until soft peaks form (do not overbeat). Using a rubber spatula, fold about one-third of the beaten egg whites into the ricotta mixture, then gently fold in the rest until just combined. Scrape the batter into the prepared crust. Bake until slightly puffed and lightly golden on top, about 1 hour, 20 minutes. Transfer to a rack and let cool, 20 minutes. Run a knife around the edge of the cake to loosen, then remove the springform ring and let cool completely. Combine the confectioners' sugar and cinnamon in a fine-mesh sieve and dust over the cheesecake. Scatter the remaining 1/3 cup toasted almonds on top and dust again. Serve at room temperature. Photograph by Johnny Miller
NO-BAKE ORANGE CHEESECAKE
This is an easy cheesecake for kids to prepare with just a little supervision - they'll love smashing up the biscuits for the base.
Provided by Good Food team
Categories Afternoon tea, Buffet, Dessert, Dinner, Treat
Time 25m
Number Of Ingredients 8
Steps:
- Crush the biscuits roughly. You can do this by putting them in a plastic food bag and crushing them with a wooden spoon.
- Put the biscuits into a bowl and mix in the melted butter. Put the mixture into a 23cm cheesecake tin, then use the back of a spoon to spread it evenly and press it down in the tin to form the base. Put the tin into the fridge to set. This should take about 30 mins.
- Put the curd or cream cheese, orange zest, mascarpone, sugar and milk into a bowl and mix it well with the wooden spoon.
- Put the cream in a clean bowl and whisk until it is the consistency of thick custard. Add to the orange mixture and mix thoroughly.
- Remove the cheesecake tin from the fridge. Pour the filling over the biscuit base and spread evenly. Decorate with segments of orange and return to the fridge until ready to serve (at least 4 hours or overnight).
Nutrition Facts : Calories 630 calories, Fat 47 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 26 grams sugar, Fiber 2 grams fiber, Protein 11 grams protein, Sodium 1.32 milligram of sodium
LUSCIOUS ALMOND CHEESECAKE
I received this recipe along with a set of springform pans from a cousin at my wedding shower 11 years ago. It makes a heavenly cheesecake. My son Tommy has already told me he wants it again for his birthday cake this year. -Brenda Clifford, Overland Park, Kansas
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- In a bowl, combine the wafer crumbs, almonds and sugar; stir in the butter and mix well. Press into the bottom of a greased 10-in. springform pan; set aside. , In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in extracts. Pour into crust. Place on a baking sheet., Bake at 350° for 50-55 minutes or until center is almost set. Remove from the oven; let stand for 5 minutes (leave oven on). Combine the sour cream, sugar and vanilla. Spoon around edge of cheesecake; carefully spread over filling. Bake 5 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Just before serving, sprinkle with almonds and remove sides of pan. Refrigerate leftovers.
Nutrition Facts : Calories 329 calories, Fat 20g fat (10g saturated fat), Cholesterol 100mg cholesterol, Sodium 140mg sodium, Carbohydrate 32g carbohydrate (26g sugars, Fiber 1g fiber), Protein 5g protein.
NO BAKE ORANGE CHEESECAKE
Make and share this No Bake Orange Cheesecake recipe from Food.com.
Provided by Suzie Boozie
Categories Cheesecake
Time 8h15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Mix cream cheese, sugar, orange liquor, orange extract and rum until smooth.
- Fold in Cool Whip.
- Spoon mixture into crust.
- Sprinkle cookie crumbles on top to taste.
- Refrigerate overnight (8+ hours).
Nutrition Facts : Calories 648.7, Fat 36.3, SaturatedFat 20.6, Cholesterol 62.6, Sodium 380.5, Carbohydrate 76.1, Fiber 0.5, Sugar 64.5, Protein 6.3
NO BAKE ORANGE CHEESECAKE
I'm posting this because I want to save the recipe. I looks so delish and refreshing. Found in Woman's world, Lighten up recipe. The 6 hrs is setting time in refridgerator.
Provided by Marlitt
Categories For Large Groups
Time 6h30m
Yield 1 cheesecake, 16 serving(s)
Number Of Ingredients 11
Steps:
- Spray cooking spray to coat an 8" spring form pan. (I would line with parchment as well).
- Process cookies and sugar in a food processor until crumbs have formed.
- Then add butter and 1 Tablespoon water and process to moisten the crumbs.
- Empty mixture into the spring form and press into the bottom of the pan.
- Arrange the orange slice halves round the wall of the pan.
- Filling.
- In a small bowl (microwave safe) sprinkle the gelatin over the orange juice consentrate.
- Let it stand 5 minutes to soften.
- Microwave in 10 second intervals stirring after each until the mixture is smooth.
- In a large bowl beat on medium high the cream cheese and condensed milk until fluffy.
- Gradually beat in the gelatin mixture.
- Fold in the topping and zest and mix well.
- Spread the mixture of the crust.
- Cover with plastic wrap and chill for 6 hours.
- When set run a knife around the edge of pan and remove side of pan.
- If you like garnish the cheesecake with additional topping and orange slices.
Nutrition Facts : Calories 324.1, Fat 21.8, SaturatedFat 12.4, Cholesterol 69.2, Sodium 246, Carbohydrate 27.4, Fiber 0.4, Sugar 20.8, Protein 6.1
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