Wednesday, April 4, 2007
Bite with Belkys: Ricotta Cheesecake from Cafe Avanti Ristorante Italiano
If you're always trying to make that perfect after-dinner dessert, look no more. Tonight we'll show you a simple Italian recipe that can't go wrong. Time to grab A Bite With Belkys.
The Chef: Constantino Cadavid
The Dish: Ricotta Cheesecake
The Restaurant: Cafe Avanti Ristorante Italiano
Ingredients for the Ricotta Cheesecake:
- Bread Crumbs
- 3 pounds Ricotta Cheese
- 6 Eggs
- Vanilla Extract
- 2 cups of Sugar
- 1/2 Lemon Peel, ground
- 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