This past weekend we celebrated my brother’s birthday at a delightful, surprise summer celebration at a private wooded area in Napa Valley. My contribution to the spread was this Sicilian Ricotta Cake. If you are a cheesecake fan, I thinkyou will especially appreciate this Italian version.
It was nice to celebrate Ross, who holds a very special place in my heart as my loving, older brother. As the eldest of the four siblings, he has sort of morphed into the patriarch of the family despite only being a couple years older than me and my other two brothers. Like many oldest siblings, he naturally carries that authoritative, leader kind of character which makes him a perfect and protective big brother. It is also what contributes to him being one of the best pastors and teachers I’ve ever met. Ross also goes by Pastor Ross as senior pastor of Calvary The Rock in Santa Rosa California. His sermons can be accessed online if you ever feel like a refreshing and relevant (for today) look at the bible.
The celebration included family members and close friends from his church who have grown to love Ross as a person, and a pastor. A few people talked about how he has positively impacted their lives, including heart-warming words from his daughter Jordan, who recently discovered in her twenties that she has a rare disease called Kabuki Syndrome. Jordan has had lifelong physical struggles including issues with speech, hearing, muscles and joints – and was relieved to learn there was a reason with this diagnosis. She’s been sharing her discovery, struggles, and even blessings with other in recent years. The girl who struggled with social anxiety, hearing and speech is now becoming a spokesperson for families with Kabuki kids, sharing publicly and even speaking at conferences. Isn’t God amazing?
A Brother’s Love
I can write a book about the love I have for my brother Ross, and my other brothers Darien and Judd, but I’ll share one memory of Ross that goes back 34 years when I was struggling as a single teenage mother. I was living alone, trying to navigate my way around both becoming an adult and being a mother – not an easy feat to accomplish at the same time. Although Ross was only 20 at the time, he had the wisdom and nurturing to assign himself as my “secret pal” who regularly sent me cards with words of encouragement that sometimes included hand-written scripture quotes. I recall one day being completely broke, only to find $20 tucked in a card in my mailbox which was just enough to buy a couple bags of groceries. After some time I learned my secret pal was my very own brother, which confirmed in my heart that he would always play the role of protective brother to me throughout my life. And that is true to this day.
Two nights ago, he stopped what he was doing at a pastor’s conference to take the time to talk me through something I was going through at the time. I thank God for him and can only hope that everyone can find a Ross in their life.
Must-Make Sicilian Ricotta Cheesecake
About the Ricotta Cheesecake? It’s the easiest cheese cake you’ll ever make – and people will love it!
Update: I posted this recipe back in 2014 and have since made a couple minor tweaks. It’s actually become the most popular recipe on my blog and many have shared how much they’ve enjoyed making it (and eating it!).
I hope you try and have the same success that many other readers have!
For graham cracker crust, crush graham crackers in food processor until consistency of bread crumbs; stir with melted butter until mixture holds shape when squeezed. If needed, add a little more melted butter.
Firmly press graham cracker “crust” into bottom and along bottom sides of spring form pan; set aside.
Sift together flour and sugar in small mixing bowl.
In medium bowl, stir together ricotta cheese and orange zest. Slowly fold in flour mixture with spatula until well blended and smooth.
Add eggs, one at a time, continuing to carefully fold with spatula. Stir in vanilla extract.
Pour batter into springform pan and gently smooth top with spatula.
Bake for 55-60 minutes at 350° F until cake is firm all the way to top center. Begin checking at 50 minutes. Cool completely and refrigerate for 2-3 hours to set. Begin checking at 50 minutes.
The main difference between what we would consider typical New York American cheesecake and Italian cheesecake is that in Italy, cheesecake is made with ricotta rather than cream cheese. It is also a bit lighter and dryer, more cakelike and less cloying.
Whether it's used in a cheesecake or a Danish, cream cheese brings a rich, decadent quality to sweet treats. But, it isn't the only type that works well in baked goods. Although it might sound unusual, ricotta cheese is an excellent substitute, too.
Traditional Italian cheesecake uses ricotta cheese instead of cream cheese. The result is a slightly lighter, more cake-like dessert. The texture may be surprising to cheesecake lovers who haven't tried ricotta based cheesecake before, but the taste appeals to dessert lovers worldwide.
Another common mistake is not pre-baking the crust. Before you add your batter, it's important that your crust has a short 8-10 minute visit in the oven at 375 degrees F (190 degrees C). This sets and seals the crust to prepare it for the wet batter. Make sure it's completely cooled before adding the batter.
Sour cream: Most cheesecake recipes use either heavy cream or sour cream; either will do the job of softening the texture of the cheese and adding some moisture. I prefer sour cream because I like the extra hit of sour tang it adds to the cake.
New York style cheesecake, classic cheesecake, and no bake cheesecake are the most popular types of cheesecakes, but the best cheesecake flavor is the one that you find irresistible — and that may be different for everyone.
Mascarpone cheese is similar to cream cheese but more rich. And the ricotta creates a light and fluffy texture and offsets the richness. It's the perfect combination of cheeses to elevate your cheesecake. To further level-up this cheesecake, this recipe incorporates a crust made with granola bars!
As a cheesecake is set using eggs, it needs a gentle heat and a water bath can help to provide this. If the eggs overcook they turn grainy, hence the texture, and also the proteins contract and force out moisture, which is why the cheesecake may have some liquid seeping out. Often also the surface will crack.
Biltmore Cheesecake, Vanilla Bean. Product details Creamy vanilla cheesecake in a golden graham crust. A legacy of taste and hospitality since 1895. Made with imported Madagascar vanilla beans.
Regular cheesecake relies on heavy cream and sour cream to thin the batter and create a silkier, creamier texture. New York cheesecake is heavy on the cream cheese which is why it's so dense and rich. Extra cream cheese isn't the only thing that makes New York cheesecake so special.
I usually pre-bake this graham cracker crust for at least 10 minutes at 350°F (177°C) before adding a filling. If you're making a no-bake pie/dessert: cool the crust before filling it, unless the no-bake pie recipe you are using states otherwise.
Yes, you can bake a ready-made graham cracker crust for cheesecake. Baking the crust can help it hold together better and provide a firmer base for the cheesecake filling.
Keebler Graham Cracker Ready To Eat Pie Crusts are delicious with a subtly sweet flavor and have a crispy texture when baked but are also ideal for no-bake pies; Just add pudding, fruit, and dessert fillings.
When it comes to New York style cheesecake, heavy cream or sour cream is added to the mixture to create a denser, smoother, and creamier cheesecake. A springform pan allows for even baking and a high temperature creates a nice, attractive golden brown crust.
The cheesecake filling is also a bit lighter than American cheesecake due to Germans using lowfat quark compared to Americans using cream cheese. By using quark, you end up with a creamy and airy consistency, which I so so love!
Undoubtedly the most popular type of cheesecake in the United States, New York-style cheesecake is rich and dense with a cream cheese base. It is usually baked in a springform pan.
New York style cheesecake is known for its dense, smooth, rich, and creamy texture. This is because the addition of heavy cream or sour cream tempers the cream cheese. Chicago Cheesecake is known for its firm outside and soft and creamy center, which comes from the extra cream cheese that is added to the batter.
Introduction: My name is Saturnina Altenwerth DVM, I am a witty, perfect, combative, beautiful, determined, fancy, determined person who loves writing and wants to share my knowledge and understanding with you.
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