1 1/4 c. graham cracker crumbs
4 tbsp. butter or margarine
2 tbsp. brown sugar
3/4 tsp. fresh orange peel
container ricotta cheese
package cream cheese
2 tbsp. cornstarch
1 1/4 c. granulated sugar
1 tbsp. vanilla extract
1 tbsp. orange-flavored liqueur
- Preheat oven to 350 degrees F. Grease 9-inch springform pan; wrap outside of pan with heavy-duty foil to prevent batter from leaking during baking.
- In food processor with knife blade attached, pulse crumbs, butter, brown sugar, 1/4 teaspoon orange peel, and salt until combined. Transfer to prepared pan; firmly press onto bottom of pan in even layer. Wipe out processor.
- Bake crust 10 to 12 minutes or until golden brown. Cool completely on wire rack. Reset oven control to 325 degrees F.
- In food processor with knife blade attached, pulse ricotta until smooth. Add cream cheese and pulse until smooth. Add cornstarch and 1 cup granulated sugar and pulse until very smooth, scraping down side and bottom of bowl occasionally.
- In large bowl, with wire whisk, stir eggs until blended. Whisk in cream, vanilla, and remaining 1/2 teaspoon orange peel until well combined. Whisk in ricotta mixture until smooth.
- Pour batter onto crust. Bake cheesecake 1 hour. Turn off oven; let cheesecake remain in oven 1 hour.
- Remove cheesecake from oven. To help prevent cracking during cooling, run a thin knife between edge of cheesecake and pan as soon as cheesecake comes out of oven. Cool cake in pan on wire rack 2 hours. Cover and refrigerate cheesecake at least 6 hours or overnight, until well chilled.
- In large bowl, combine strawberries, liqueur, if using, and remaining 1/4 cup granulated sugar until well mixed. Let stand at least 1 hour and up to 4 hours.
- To serve, remove foil and side of pan and place cake on plate. Decoratively arrange strawberries on cake; serve with remaining syrup.
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Date: 04.12.2018, 10:51 / Views: 81495