Saturday, August 25, 2012

November party post 8: Ricotta cheesecake (p. 745)

Almost done with these November party posts!  Wow, I really did cook a ton for that party!

I made the pat in the pan crust, which I've made a million times in the past--it's my favorite crust recipe because it's really easy and I don't have to roll it out (my least favorite part).  I don't know if you all own pie weights but they really are nice for keeping crusts from bubbling--I know you can just use rice but the weights are easy to wash and it seems less wasteful.

Pie weights

I decided to make Ricotta cheesecake (p. 745) for some reason.  I can't really explain why that recipe jumped out at me.

I mixed toasted pine nuts, chopped almonds, chocolate chips, and flour:

I thought that was a promising start, I really like all those ingredients.  In another bowl I beat egg with sugar and vanilla for a couple minutes, finally stirring in ricotta cheese:

The crust pre-cooking:

The nut mixture was mixed into the egg mixture:

The crust post-cooking:

The cheesecake mixture was poured into the baked crust:

And it was baked.  You will have to imagine the "after", I didn't get a picture of this one either, but it looked pretty much exactly the same.  I didn't like this recipe.  I don't like savory cheesecakes.  The pesto cheesecake that I made a couple New Year's Eves ago was much better than this recipe and this one was actually in the "cakes and cupcakes" section.  I love ricotta, I don't have a sweet tooth, and this recipe wasn't sweet enough for even me.  It wasn't popular.  

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