|Margarita's International Recipes|
With the abundance of sheep and goats in the region, Abruzzo is noted for its interesting variety of cheeses. But I had to punt the idea of a cheese course as I was unable to find any of these specialties at my local stores. Instead, I opted for this Ricotta cheesecake with fruit. As you can see from the picture, it's lovely though mine wasn't as good as I had hoped. It's possible I got incorrect conversion measurements from the conversion table on the Mangiarebene.net website. I'm currently unable to access it so I'll give you the original measurements and wish you better luck. It's a promising dessert, but here are a couple hints in hopes that yours comes out better than mine did.
The main problem I found was that the ricotta wasn't sweet enough. But before adding more sugar, I'd think I'd try doing multiple thinner layers of preserves as opposed to the single thick layer I had which was too sweet on its own. (And it wasn't even centered!) I might also try completely incorporating the peach preserves with the cheese & cream. Either of these methods would distribute more of the sweetness to the otherwise bland cheese.
Ricotta Cheese CakeIngredients
1 gelatine packet 2 egg yolks 70 g sugar 250 g whipped cream 2 whisked egg whites 600 g Ricotta cheese (creamy whey) 600 g ladyfingers (2 packages should be enough if you're careful) 150 g apricot jam (I used about 3/4 lb peach preserves) 4 tbsp warm water 200 g raspberries lemon juice 9 1/2 in. cake pan with removable ring
Dissolve the gelatine with a little water following the instructions on the envelope and keep aside.
Whisk the egg yolks and sugar together till frothy, whip the cream and whisk the egg whites till firm. Mix the ingredients gently together adding the ricotta cheese and the gelatine.
Place the ladyfingers regularly on the bottom of the cake pan and line the edges. Dilute the apricot jam in the warm water and pour a layer onto the ladyfingers. Add a layer of the cheese mixture, then, alternate jam and cheese mixture until they are finished.
Wash and dry the raspberries and squirt the lemon juice over them.
Decorate the top of the cake with the raspberries and place the cake in the fridge for 5 hours. Remove the ring and slide onto a serving dish with the help of a large spatula. Serve chilled.
Recipe from MangiareBene.net