Best Baked Fresh Ricotta With Stewed Cherries Recipes
RICOTTA CHEESECAKE WITH WARMED CHERRIES
This dessert is elegant and more restrained than a classic cheesecake. We love the unfussiness of baking cheesecake in a loaf pan without sacrificing its silky texture. The warm cherries are the ideal foil for this cool cake.
Provided by Food Network Kitchen
Categories dessert
Time 3h5m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Cheesecake: Preheat the oven to 325 degrees F. Lightly butter or oil a 4-cup glass loaf pan. Line the bottom and ends of the pan with a long piece of parchment paper.
- Blend the ricotta, milk, sour cream, eggs, yolks, sugar, flour, salt and lemon zest in the blender or food processor, until smooth, about 1 minute. Pour into the prepared loaf pan. Bake until just set and barely golden, about 40 minutes. Turn the oven off and let cool in the oven for 10 minutes, then cool completely on a wire rack. Refrigerate for at least 2 hours or overnight.
- Cherries: Toss the cherries, sugar and salt in a bowl and set aside for 30 minutes. Cook cherry mixture over medium-high heat until they soften and the juice gets syrupy, about 10 minutes. Remove from heat and stir in the rum and lemon juice.
- Lift cheesecake out of the pan by the paper and transfer to a cutting board. Slice into serving pieces and place on a platter. Spoon the warm or room temperature cherries on top. Serve.
- Copyright (c) 2007 Television Food Network, G.P., All Rights Reserved.
BAKED FRESH RICOTTA WITH STEWED CHERRIES
This is a great warm alternative to yogurt and fruit. Baking the ricotta removes moisture, turning this into a sort of cheesecake for breakfast dish without all the fat. You can even stir some fresh blueberries and raspberries into the stewed cherries when you take it from the heat for a fresh burst of juicy flavor. This is great on waffles or with a bagel.
Provided by Lynnda Cloutier @eatygourmet
Categories Fruit Breakfast
Number Of Ingredients 6
Steps:
- Preheat oven to 350. Put ricotta in fine mesh strainer set over bowl and let stand 10 minutes or remove excess liquid. Transfer cheese to a bowl; add egg, 1 Tbsp. honey, and half the lemon zest and stir til well mixed. Transfer to an 8 oz. shallow baking dish and put on baking sheet. Bake in center of oven til puffed and beginning to brown, about 35 minutes. Remove from oven and let stand 10 minutes before serving
- Meanwhile, put cherries, lemon juice and remaining zest, and 2 Tbsp. honey in small pan. Bring mixture to a simmer over medium heat. Cook til thickened and cherries are broken down, about 15 minutes. Serve the ricotta spread over toast or English muffins and top with stewed cherries. Serves 4
POACHED CHERRIES WITH RICOTTA
Cherries have a number of delicious summertime uses, from filling pies and tarts to adding unusual color and flavor to lemonade. In this distinctive dessert, cherries are poached in a hot bath of red wine, which is enhanced with fresh basil, vanilla, and lemon. After the cherries have been poached and then chilled, serve them in a bowl topped with a spoonful of fresh ricotta cheese.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 7
Steps:
- Place cherries in a large, shallow, heat-proof bowl; set aside. In a medium saucepan, combine wine, sugar, vanilla bean and seeds, basil, and lemon zest. Bring to a boil over medium-high heat, stirring occasionally. Pour hot liquid over cherries. Set aside until mixture is room temperature and cherries are slightly soft, about 1 hour.
- Drain cherries, reserving the poaching liquid. Discard basil, vanilla bean, and lemon zest. Return cherries to large bowl. Place reserved poaching liquid in a medium saucepan. Bring to a boil over medium-high heat; continue to boil until liquid has reduced to 1 cup, about 10 minutes. Pour hot liquid over cherries. Chill for a minimum of 1 hour or overnight. Serve in shallow bowls, topped with a spoonful of ricotta.
BAKED RICOTTA CHEESE AN STEWED CHERRIES
this is my creation
Provided by Wallace Hale @katcat
Categories Other Breakfast
Number Of Ingredients 6
Steps:
- place ricotta cheese in fine-mesh strainer set over a bowl an stand 10 min to remove excess liquid. then place cheese in a bowl add the egg, 1 tablespoon honey, salt, an half the lemon zest an stir until well combined. then put in a 8-ounce shallow baking dish place on baking sheet. bake on center of oven till puffed an beginning to brown about 30 min remove from oven let stand 12 min
- meanwhile place cherries, lemon juice an rest of zest, an two tablspoons honey in a saucepan. bring to simmer over med heat an cook until thickened an cherries are broken down about 12 min. serve over toast top with cooked cherries
FRESH RICOTTA
Fresh ricotta is best the day it's made but can be stored in an airtight container in the refrigerator up to four days. Martha made this recipe on Cooking School episode 412.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Italian Recipes
Time 45m
Yield Makes 2 3/4 cups
Number Of Ingredients 5
Steps:
- Combine milk, cream, and salt in a 4- to 5-quart pot, and warm mixture over medium-high heat, stirring frequently with a wooden spoon to prevent scorching, until mixture registers 195 degrees on a candy thermometer. It should take about 15 minutes.
- Add lemon juice, gently stirring until just combined. Remove pot from heat and let stand 5 minutes. The combination of the acid and the residual heat in the mixture will cause it to coagulate, or curdle -- separating into a soft mass (curds) and a cloudy liquid (whey).
- After lining a mesh colander with a triple layer of cheesecloth and placing it inside a deeper, slightly larger bowl, gently pour curds and whey into colander. Let mixture stand, pouring off whey occasionally, until most of whey has drained from still-wet curds, 20 minutes.
- Gather up ricotta in cheesecloth and turn it out into a bowl. Serve within a few hours, or refrigerate up to 4 days. For a denser ricotta, which can be preferable for baking, hang it to drain for another hour. Repurpose whey or discard it.
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