Ricotta Cheesecake with Pine Nut Glaze
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Ricotta Cheesecake with Pine Nut Glaze
Category
Desserts
Ingredients
- 16 ounces cream cheese
- 16 ounces ricotta cheese
- 6 tablespoons heavy cream
- 1 1/2 cups sugar
- 3 tablespoons flour
- 6 eggs
- 2 egg yolks
- 2 tablespoons Fustini’s Sicilian Lemon balsamic
- Zest of 1 orange
- Zest of 1 lemon
- 1/3 cup golden raisins
- 1/3 cup dry sherry
- 1 tablespoon Fustini’s Sicilian Lemon balsamic
- 1 envelope unflavored gelatin
- 2 tablespoons apple juice
- 1 cup apple juice
- 1/2 cup toasted pine nuts
Ingredients
Glaze
Directions
- Preheat oven to 325 degrees. Place cream cheese, ricotta, heavy cream and sugar into the bowl of a stand mixer fitted with the paddle attachment and process until smooth. Add flour and combine. Add eggs and yolks in batches, stirring to combine before adding another, scraping down sides as needed. Add vinegar and zest and combine. Pour into 9-inch springform pan and bake in preheated oven until set 40 to 55 minutes. Remove from oven and let cool slightly before glazing.
- Place raisins, sherry and vinegar in a small pot and bring to a simmer. Remove from heat and let soak 30 minutes. Sprinkle gelatin over 2 tablespoons gelatin and let sit 5 minutes. Bring 1 cup apple juice to a boil and pour over the softened gelatin. Stir until the gelatin is fully dissolved then place into refrigerator until thickened 1 hour. Strain raisins and place on top of the cake along with toasted pine nuts. Pour glaze over and refrigerate until set - 2 hours.