December 11, 2010

December 11th, 2010

Mark and I made this cheese cake, and water got into the pan during the baking process. 

The top should not look like this!

So Mark and I re-purchased the ingredients to make the cheese cake again.

His oven died. It won't bake ....

So I take the new mixture home determined to bake it tonight.....

I don't have a roasting pan large enough to give this cake a water bath. 

I texted Mark and let him know my issue, and so in the AM I am taking the contents back to his house to try to bake.  
Normally this would be no big deal, but Sat is the annual O'Malley non-denominations Holiday Potluck and Gift exchange.  I want to make a dessert everyone will enjoy.... fingers crossed.

Here is the recipe for the cheese cake if you want to give it a whirl yourself.  Hopefully you will have better luck than me.

Honey Ricotta Cheesecake

8 oz purchased biscotti
6 tblsp (3/4 stick) unsalted butter, melted
12 oz container fresh whole milk ricotta, drained
2 (8-oz) packages cream cheese, room temperature
3/4 cup sugar
1/4 cup orange blossom or clover honey
1 tblsp orange zest
4 large eggs
Preheat the oven to 350 degrees F. Wrap the outside of a 9-inch springform pan with 2 3/4-inch-high sides with 2 layers of heavy-duty foil. Finely grind the biscotti in a food processor. Add the melted butter & process until the crumbs are moistened. Press the crumb mixture over the bottom (not the sides) of the prepared pan. Bake until the crust is golden, about 15 minutes. Cool the crust completely on a cooling rack.

Blend the ricotta in a clean food processor until smooth. Add the cream cheese & sugar & blend well, stopping the machine occasionally & scraping down the sides of the work bowl. Blend in the honey & orange zest. Add the eggs & pulse just until blended.

Pour the cheese mixture over the crust in the pan. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Bake until the cheesecake is golden & the center of the cake moves slightly when the pan is gently shaken, about 1 hour & 5 minutes (the cake will become firm when it is cold).

Transfer the cake to a rack & cool 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days. Cut the cake into wedges and serve.

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