Ingredients with Measurements:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 cups ricotta cheese
- 1 cup granulated sugar
- 3 eggs
- 1/2 cup Vin Santo wine
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla extract
- Pinch of salt
Special equipment needed:
- 9-inch springform pan
- Food processor
- Mixing bowls
- Electric mixer
- Whisk
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a food processor, pulse the graham cracker crumbs and 1/4 cup of granulated sugar until combined. Add the melted butter and pulse until the mixture resembles wet sand.
3. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
4. In a mixing bowl, beat the ricotta cheese and 1 cup of granulated sugar with an electric mixer until smooth.
5. Add the eggs one at a time, beating well after each addition.
6. Stir in the Vin Santo wine, all-purpose flour, vanilla extract, and salt until well combined.
7. Pour the mixture over the cooled crust and smooth the top with a spatula.
8. Bake for 45-50 minutes, or until the cheesecake is set and the edges are golden brown.
9. Remove from the oven and let cool to room temperature.
10. Chill the cheesecake in the refrigerator for at least 2 hours before serving.
Time:
Preparation time: 20 minutes
Cooking time: 50 minutes
Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe serves 8-10 people.
Nutritional information:
Calories per serving: 420
Fat: 24g
Carbohydrates: 44g
Protein: 9g
Sodium: 200mg
Sugar: 34g
Substitutions for ingredients:
- You can use any type of cookie crumbs for the crust, such as vanilla wafers or chocolate cookies.
- If you don't have Vin Santo wine, you can use another sweet dessert wine, such as Moscato or Sherry.
Variations:
- Add 1/2 cup of chopped nuts, such as almonds or hazelnuts, to the crust for extra crunch.
- Top the cheesecake with fresh berries or a fruit compote for a pop of color and flavor.
Tips and tricks:
- Make sure the ricotta cheese is well-drained before using it in the recipe to prevent a watery cheesecake.
- Let the cheesecake cool to room temperature before chilling in the refrigerator to prevent condensation from forming on the surface.
- Use a sharp knife to cut the cheesecake into clean slices.
Storage instructions:
Store the cheesecake in the refrigerator for up to 3 days.
Reheating instructions:
Serve the cheesecake chilled.
Presentation ideas:
Serve the cheesecake on a cake stand or platter and garnish with fresh berries or a dusting of powdered sugar.
Garnishes:
Fresh berries, fruit compote, whipped cream, or a dusting of powdered sugar.
Pairings:
Serve the cheesecake with a glass of Vin Santo wine or a cup of coffee.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the cheesecake cracks on top, it's still perfectly edible. You can cover the cracks with a fruit compote or whipped cream.
- If the cheesecake is too watery, make sure the ricotta cheese is well-drained and the cheesecake is baked long enough.
Food safety advice:
- Make sure all ingredients are fresh and properly stored.
- Wash your hands and all utensils before preparing the recipe.
- Use pasteurized eggs to prevent the risk of salmonella.
Food history:
Vin Santo is a sweet dessert wine from Tuscany, Italy. It's often paired with biscotti or other sweet treats.
Flavor profiles:
This cheesecake is creamy, sweet, and slightly tangy from the ricotta cheese. The Vin Santo wine adds a subtle nutty and caramel flavor to the dessert.
Serving suggestions:
Serve the cheesecake as a dessert after a dinner party or special occasion.
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Region: Italian