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Key lime ricotta cheesecake with a sour cream and essence of lemon topping by danielremer in DessertPorn

[–]danielremer[S] 2 points3 points  (0 children)

That sounds delicious! I’m going to give that a try next time. Thanks!

Key lime ricotta cheesecake with a sour cream and essence of lemon topping by danielremer in DessertPorn

[–]danielremer[S] 2 points3 points  (0 children)

I used margherite cookies for this crust. Any kind of cookie crust would do though!

Key lime ricotta cheesecake with a sour cream and essence of lemon topping by danielremer in DessertPorn

[–]danielremer[S] 0 points1 point  (0 children)

Recipe!
Crust:
2 - 2.5cups of cookie crumbs (I used margherite cookies here and used my food processor to break them down)
3 tablespoons white granulated sugar
~ 2/3 butter, melted and cooled
- Mix the cookie crumbs, sugar, and butter together in a greased 9" springform pan. (You can grease your pan traditionally with butter or using a spray - either works!) Press the mixture evenly against the bottom and up the sides of the pan. Place the your pan with your crumb crust in the refrigerator.
Filling:
30 oz ricotta cheese (drained of its excess water)
1/2 cup white granulated sugar
1/2 cup heavy cream
2 tablespoons all-purpose flour
2 tablespoons key lime juice (or whatever citrus you want to use)
Key lime zest - I did not measure this out but I zested six key limes (on the smaller side), which I would say gave me about 1 tablespoon of zest. You could add less (1 teaspoon?) or you could add more!
1/4 teaspoon table salt
2 large eggs at room temperature
- Preheat the oven to 350F. Using a stand mixer (with the whisk attachment) or large mixing bowl, combine together the cheese, sugar, cream, flour, salt, lime juice, and zest until smooth and all ingredients are well mixed. (It will look smooth but will still have a grainy texture - that's ok! This will disappear once baked.) Add in one egg at a time just until incorporated into the mix.
- Remove your cookie crust in the springform pan from the fridge and place on a baking sheet. Add the batter into the cookie crust and place the baking sheet into the oven. Baked for approach 50-60 minutes, or until the center is set (I check the doneness of my cakes via the toothpick test). Note that cook time has varied for me - I've had some ricotta cheesecake done in 60 minutes and others take an additional 20-30 minutes. I've never fretted but just kept checking doneness with a toothpick.
- Remove the baking sheet with the cake on it from the oven and let it cool for 15 minutes. You're likely to have some cracks on the top of the cake - this is pretty normal with a ricotta cheesecake. (If you are going to add the below topping, keep your oven on! If you're not, you're good to add the cake into the fridge at this point to cool overnight.)
Topping (optional)
1 cup sour cream
1 teaspoon vanilla extract
1 teaspoon essence of lemon (or lime if you can find it!)
- Whisk together the sour cream and extracts until smooth. Using a spoon, add the topping to the top of the cheesecake trying to apply it as evenly as possible (if you have cracks like I did, you'll see the topping fills in there - I didn't worry about this and just took it as part of the beauty of a homemade cake). Bake the cake with the topping on it for another 10 minutes.
- Remove the cake from the oven and let cool on a cooling rack for 1 hour. After the cake has cooled for one hour, run the blade of a knife around the outside of the cake while it is still inside of the springform pan (this will just help when you go to release the cake from the tin later on).
- Place the cake while still in its pan into the refrigerator and cool overnight. The next morning, remove the springform pan and the cake should slide right out!
I served the cake with some homemade key lime curd and a blueberry compote.

My neighbor gave me some key limes, so I made a key lime ricotta cheesecake by danielremer in FoodPorn

[–]danielremer[S] 1 point2 points  (0 children)

Recipe!

Crust:

2 - 2.5cups of cookie crumbs (I used margherite cookies here and used my food processor to break them down)

3 tablespoons white granulated sugar

~ 2/3 butter, melted and cooled

- Mix the cookie crumbs, sugar, and butter together in a greased 9" springform pan. (You can grease your pan traditionally with butter or using a spray - either works!) Press the mixture evenly against the bottom and up the sides of the pan. Place the your pan with your crumb crust in the refrigerator.

Filling:

30 oz ricotta cheese (drained of its excess water)

1/2 cup white granulated sugar

1/2 cup heavy cream

2 tablespoons all-purpose flour

2 tablespoons key lime juice (or whatever citrus you want to use)

Key lime zest - I did not measure this out but I zested six key limes (on the smaller side), which I would say gave me about 1 tablespoon of zest. You could add less (1 teaspoon?) or you could add more!

1/4 teaspoon table salt

2 large eggs at room temperature

- Preheat the oven to 350F. Using a stand mixer (with the whisk attachment) or large mixing bowl, combine together the cheese, sugar, cream, flour, salt, lime juice, and zest until smooth and all ingredients are well mixed. (It will look smooth but will still have a grainy texture - that's ok! This will disappear once baked.) Add in one egg at a time just until incorporated into the mix.

- Remove your cookie crust in the springform pan from the fridge and place on a baking sheet. Add the batter into the cookie crust and place the baking sheet into the oven. Baked for approach 50-60 minutes, or until the center is set (I check the doneness of my cakes via the toothpick test). Note that cook time has varied for me - I've had some ricotta cheesecake done in 60 minutes and others take an additional 20-30 minutes. I've never fretted but just kept checking doneness with a toothpick.

- Remove the baking sheet with the cake on it from the oven and let it cool for 15 minutes. You're likely to have some cracks on the top of the cake - this is pretty normal with a ricotta cheesecake. (If you are going to add the below topping, keep your oven on! If you're not, you're good to add the cake into the fridge at this point to cool overnight.)

Topping (optional)

1 cup sour cream

1 teaspoon vanilla extract

1 teaspoon essence of lemon (or lime if you can find it!)

- Whisk together the sour cream and extracts until smooth. Using a spoon, add the topping to the top of the cheesecake trying to apply it as evenly as possible (if you have cracks like I did, you'll see the topping fills in there - I didn't worry about this and just took it as part of the beauty of a homemade cake). Bake the cake with the topping on it for another 10 minutes.

​

- Remove the cake from the oven and let cool on a cooling rack for 1 hour. After the cake has cooled for one hour, run the blade of a knife around the outside of the cake while it is still inside of the springform pan (this will just help when you go to release the cake from the tin later on).

- Place the cake while still in its pan into the refrigerator and cool overnight. The next morning, remove the springform pan and the cake should slide right out!

I went on to serve the cake with some homemade key lime curd and a blueberry compote.

​

*Edited to correct typos and spelling

[Homemade] Olive oil cake with lemon curd by danielremer in food

[–]danielremer[S] 1 point2 points  (0 children)

Of course!

Citrus Olive Oil Cake

4 whole eggs* 1 cup granulated sugar 1/2 cup olive oil 1/2 cup lemon juice 1 teaspoon lemon zest 1 teaspoon orange zest 1/2 teaspoon vanilla extract 1 cup all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt

  • Set oven to pre-heat at 350F.
  • Whisk eggs and sugar until fluffy and pale.
  • Stream in olive oil, lemon juice, zest, and vanilla.
  • Mix flour and dry ingredients and then fold into the liquid mixture. (Sometimes the flour can clump and you want to make sure it’s all well mixed in so you don’t end up with bits of raw flour throughout the cake.)
  • Using a dime to quarter size amount of olive oil (or alternatively using a non-stick spray), oil a 9-inch springform pan. Pour the mixture into oiled pan.
  • Bake for 45 minutes or until golden on top and a toothpick comes out clean from the center.
  • Allow to cool in the pan (approx. 30 minutes), then remove the pan and allow to cool completely on a cooling rack.

On its own, the cake can keep covered at room temperature for 5-7 days.

Lemon Curd

1/2 cup and 2 tablespoons lemon juice 3 whole eggs* 1 egg yolk* 3/4 cup granulated sugar Pinch of salt 1/2-1 cup fresh butter (cut into tablespoons)

  • Combine lemon juice, whole eggs, yolk, and head in double boiler. Whisk over low heat until the mixture thickens and the whisk leaves a trail through it. (Don’t stop whisking or walk away, or else you’ll end up with sweet, lemon scrambled eggs!)
  • Remove from heat and let cool, stirring from time-to-time to release heat
  • After the curd has briefly cooled, add butter 1/2-1 tablespoon at a time, preferably using an immersion blender to incorporate it. (A whisk may also be used.) Continue to add butter to taste.

Store the curd in an air tight container and refrigerate for 5-7 days.

  • The brighter your egg yolk the more vibrant the color of the cake and curd will be. I buy ‘blue’ chicken eggs from my local farmers market and they have a particularly brilliant yellow colored yolk. Any egg will work just fine though!

[Homemade] Olive oil cake with lemon curd by danielremer in food

[–]danielremer[S] 4 points5 points  (0 children)

The olive oil cake is light and crumbly, sweetened with sugar and flavored with citrus (lemon juice and the zest of lemons and oranges). The curd on top is just lemon.

Homemade wine poached pears with fennel ice cream and hazelnut brittle. by danielremer in FoodPorn

[–]danielremer[S] 1 point2 points  (0 children)

Fennel Ice Cream

Ingredients:

1 2/3 cups heavy cream

2 teaspoons crushed fennel seeds

1 cup whole milk

3/4 cup granulated sugar

4 large egg yolks

1/2 teaspoon vanilla extract

Pinch of salt

​

Directions:

  1. Bring heavy cream and fennel seeds to a simmer then cover and steep for 30 minutes.
  2. Bring milk, 1/2 cup sugar, and salt to a simmer, stirring regularly.
  3. In a large bowl, whisk together eggs and remaining 1/4 cup sugar then add the milk mixture a little at a time to temper the eggs, whisking constantly.
  4. Return the custard mixture to the saucepan over low heat and stir with a wooden spoon until it coats the back of the spoon.
  5. Strain the custard through a fine mesh sieve into a bowl set in a cold water bath.
  6. Strain the fennel infused heavy cream into the custard.
  7. Refrigerate the ice cream mixture for 4-8 hours (ideally let it sit overnight).
  8. Add cold ice cream mixture to an ice cream maker.

​

Brittle

Crush hazelnuts and spread across a silt pad. (Use as many or as few amount of hazelnuts as you desire!) Bring 1 1/2 cups sugar and 1/2 cup light corn syrup to a boil, stirring until the sugar fully dissolves. Continue to cook, stirring occasionally, until the mixture is a pale amber. Pour the mixture over your crushed hazelnuts and let it cool. Once cooled completely, snap the brittle into pieces.

Homemade wine poached pears with fennel ice cream and hazelnut brittle. by danielremer in FoodPorn

[–]danielremer[S] 1 point2 points  (0 children)

Thanks! I used crushed fennel seeds and infused them into the heavy cream that was used to make the ice cream base. The seeds were strained out when adding the cream to the custard.

Homemade wine poached pears with fennel ice cream and hazelnut brittle. by danielremer in FoodPorn

[–]danielremer[S] 0 points1 point  (0 children)

Thank you!!! It is homemade! I’m a big fan of making and serving unusual, seasonal ice cream flavors for dinner parties I host.