Bite with Belkys: Ricotta Cheesecake from Cafe Avanti Ristorante Italiano

The Chef: Constantino Cadavid

The Dish: Ricotta Cheesecake

The Restaurant: Cafe Avanti Ristorante Italiano

Ingredients for the Ricotta Cheesecake:

• Butter
• Bread Crumbs
• 3 pounds Ricotta Cheese
• 6 Eggs
• Vanilla Extract
• 2 cups of Sugar
• 1/2 Lemon Peel, ground
• Strawberries
• Strawberry Sauce

Method of Preparation:

-Start with the crust by melting some butter in a sauté pan. Then, use it to coat a springform pan.

-Next, coat the pan with bread crumbs or crushed graham crackers.

-Now, for the filling, add ricotta cheese into a large bowl. Then, add eggs, vanilla, sugar and lemon zest for extra flavor. Lastly, mix everything together and pour the filling into your baking mold.

-Place it in a 350 degree oven for one hour.

-Once it's ready, let it refrigerate for at least eight hours.

-Chef Constantino likes to top it off with fresh strawberries and a strawberry sauce, but you can use any of your favorite fruits.

To Plate the Dish:

Start by drizzling raspberry sauce on a plate. You can also use melted chocolate or caramel. Then, serve a slice of cheesecake and decorate the plate with whip cream and fruits.

Serving Suggestion: Your favorite liquor

Ricotta Cheesecake Serves: 10

Belkys Nerey: "It's a few simple steps: Coat a pan, mix the ingredients and bake; and for the traditional ricotta taste, you don't even need to add any toppings."

FOR MORE INFORMATION:

Cafe Avanti Ristorante Italiano
732 Arthur Godfrey Road
Miami Beach, FL 33140
305-538-4400
www.cafeavanti.com