Paper Chef #6 Entry
Ricotta Cheesecake with white chocolate and strawberries in a graham cracker-marzipan crust
Yes, that's a mouthful of a recipe title, a very delicious mouthful. Thanks to Biscuit Boy for taking the photo's and being the official taster.
This was actually not my first idea for a recipe. The first idea I had was for a Napoleon filled with an almond paste-ricotta filling and slices of strawberries with white chocolate drizzled across the top. But I am a better cheesecake maker than pastry chef so I made my second recipe idea. A picture of a slice of the cake follows this posting.
Here's the recipe:
1-1/2 cups graham cracker crumbs
1 (7 oz.) tube of almond paste, grated
6 tbsp. butter, melted
1 tbsp. sugar
2 (15 oz.) containers of ricotta cheese
3 large eggs
1/2 cup granulated sugar
1/2 cup all-purpose flour
1 tbsp. vanilla extract
1 tbsp. almond extract
1/2 tsp. salt
1/2 strawberry jam
Garnish: white chocolate dipped strawberries
Preheat the oven to 350 degrees F. Generously butter the bottom and sides of a 9-inch springform pan.
To make the crust: combine the first four ingredients together in a bowl, making sure the almond paste is well blended with the graham cracker crumbs. Pour into the springform pan and press on the bottom and up the sides. Set aside.
To make the filling:
In a mixer, combine the ricotta cheese, eggs, sugar, flour, vanilla extract, almond extract, and salt. Beat until smooth. Pour the batter into the prepared pan, jiggle it to smooth it out. Drop spoonfuls of the jam around the top. Using the handle of a wooden spoon, swirl the jam around to marblize. Place in the oven and bake for 50-6- minutes or until the center is slightly firm to the touch. Cool completely.
Serve with white chocolate dipped strawberries.