Saturday, March 26, 2016

Ricotta Cheese Pie

Cheesecake or Cheese Pie! An endless debate without a definitive answer.
Graham Cracker Crust vs. Pie Dough Crust?
Cream Cheese vs. Ricotta?
Bain Marie vs. Baked without Steam?
Or is Cheesecake really considered a Custard Pie?
However you describe the difference, simple Enjoy!
I have a favorite recipe for Cheesecake and it's the only one I make. Here's my choice when it comes to Cheese Pie!

Ricotta Cheese Pie.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" Deep Dish Pie Pan and enough of your favorite Pie Crust Dough to cover the bottom and up the sides.

Place the Crust in the Pie Pan so it covers the bottom and up the sides.
Cover with Plastic Wrap and refrigerate.

15 oz. Ricotta Cheese
1 C Granulated Sugar
1 TBS Flour
1 TBS Orange Zest
1 tsp Orange Extract
4 Eggs
1 C Golden Raisins
Bonne Maman Orange Marmelade.
1 - recipe of Homemade Whipped Cream. (recipe to follow)

In a Large Mixing Bowl:
Orange Zest
Orange Extract
Mix well by hand.

In a Medium Bowl:
Whisk well by hand for 5 minutes.
Fold into the Cheese Mixture by hand.
Fold in Raisins.
Mix well.
Pour into the Crust.
Bake for 50 minutes.

After 50 minutes:
Crack open the Oven Door and allow the Pie to rest until completely cooled.

Remove and brush generously with Orange Marmalade.

Serve individual slices with Homemade Whipped Cream.

This is my favorite recipe for homemade Whipped Cream.

Homemade Whipped Cream:

1 C Heavy Cream
1 tsp Vanilla
1 TBS Confectioner's Sugar.
Whip the Cream in a Stand Mixer with a Whisk Attachment.
Beat to Soft Peak.
Confectioner's Sugar
Beat to Stiff Peak.
Transfer to a Serving Bowl to serve.

Peace in the Kitchen!

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