Recipe: ricotta cheesecakes [3]

Colleen, here's a couple to try:

COCONUT-RICOTTA CHEESECAKE
1 3/4 c Flaked coconut
1 tb Butter, softened
2 c Ricotta cheese
8 oz Cream cheese, softened
1/4 ts Vanilla
1 c Sugar
2 tb All purpose flour
1/8 ts Salt
3 Eggs
1/4 c Milk
8 oz Dairy sour cream
1 tb Sugar
Preparation: Toast 1 cup of the coconut in a 350 oven for 10 to 12
minutes, stirring occasionally. Reserve 1/4 cup of the toasted
coconut for topping. Grease bottom and sides of an 8-inch springform
pan with softened butter. Press remaining toasted coconut on the
bottom of pan. Press untoasted coconut up sides of pan. For filling,
beat the ricotta cheese, cream cheese and coconut extract till
fluffy. Combine the 1 cup sugar, flour and salt. Stir into cream
cheese mixture. Add eggs, all at once, beating at low speed just till
combined. DO NOT OVERBEAT. Stir in milk. Turn into crust-lined pan.
Bake in a 375 oven about 45 minutes or till center appears set.
Meanwhile, combine the sour cream and the 1 tablespoon sugar. Spread
atop baked cheesecake. Cool. Chill. Garnish with the reserved
toasted coconut.

RICOTTA-SOUR CREAM CHEESECAKE WITH STRAWBERRY SAUCE
3 c Part-skim ricotta cheese
4 Eggs
3/4 c Light sour cream
2 tb + 2 t. honey
1 tb Fresh lemon juice
2 ts Grated lemon peel
1 1/2 c Strawberries
2 tb + 2 t. confectioners sugar
1 md Kiwi fruit, pared and sliced
1. Preheat oven to 400F. Spray and 8" springform pan with non-stick
cooking spray.
2. In a large bowl, with an electric mixer, beat ricotta cheese until
smooth; add eggs one at a time, beating well after each addition. Add
sour cream, honey, 2 tsps. of the lemon juice and the lemon peel;
beat until combined.
3. Pour mixture into prepared springform pan; set pan in 13x9 baking
pan. Pour hot water into the baking pan until it comes halfway up on
the sides of the springform pan. Bake 1 hour or until top feels firm
to the touch. Cool to room temperature.
4. Set aside 5 whole strawberries for garnish; slice the remaining
berries. In a blender combine the sliced strawberries, sugar and
remaining 1 tsp lemon juice; puree until smooth. Strain through
cheesecloth into a small bowl.
5. Carefully remove sides of springform pan from cheesecake. Cut
reserved strawberries into halves. Garnish cheesecake with sliced
kiwi fruit and halved strawberries; serve with strawberry sauce.
Source: Weight Watchers Magazine Light and Easy New Family Classics
1993
Each serving provides: 1 1/2 proteins, 1/4 fruit, 60 optional
calories Per serving: 192 calories; 12 g protein, 9 g fat, 15 g
carbohydrates, 241 mg calcium, 133 mg sodium, 113 mg cholesterol, 1 g
dietary fiber
Typed for you by: Linda Fields, Cyberealm BBS Watertown NY
315-786-1120

RICOTTA TORTE
4 Eggs
1/2 ts Salt
1 c Powdered sugar
3 tb Cornstarch
1 1/2 lb Ricotta cheese
1/2 lb Cream cheese
1/2 c Half & Half
1 tb Rum or brandy
1/2 tb Vanilla
1/2 c Assorted candied fruits

Contributed to the echo by: Sue Sanna Here's the Ricotta Torta Recipe:
recipe for 2 crust pie Beat eggs until light and add 1/2 t. salt and
1 c. Powdered sugar, adding one tablespoon at a time and continuing
to beat uniterruptedly. This is best done in an electric blender. Add
3 T. cornstarch, beating until the mixture is smooth and thick.

Force the ricotta cheese through a fine sieve. Combine with softened
cream cheese and beat in 1/2 c. half and half, adding this cheese
mixture to egg mixture while beating continuously. The success of
this torta lies in the thorough beating. Flavor with 1 T. brandy or
rum. Mix thoroughly, then fold in 1/2 c. chopped assorted candied
fruit. Pour into pie shell.

Cover with second pie pastry and flute. Bake in preheated oven for 1
hour. Turn off the heat and allow the cake to remain in the oven with
the door closed for 3/4 of an hour. Let cool, but DO NOT REFRIGERATE
before serving. Decorate the top with candied fruit, and powdered
sugar.