The Ricotta Cheesecake was a hit!

[housewolf]

It earned me a 99 out of 100 points from an elderly Japanese pastry chef/chocolatier (I lost 1 point because he thought it was a bit too sweet) ... and all 8 people that tried it were wow-ed at how smooth and creamy it was! It's not quite the texture of cream cheese cheesecake, but it was pretty creamy and, I'd have to say, not grainy.

Was I ever surprised!!!!

I used the Cooks Illustrated recipe (will pm on request) - but basically the keys are:
1. Use fresh ricotta cheese - the recipe calls for 2 lbs and a 9" springform pan; I had a 1.5 lb container so I reduced all the ingredients by 25% and used a 6-7" springform, and had extra batter for a small tart-sized pan.
2. Drain the ricotta for about half a day or so
3. Process the drained ricotta in a food processor until smooth

Their recipe also calls for separating the eggs and whipping the whites to stiff peaks - which I did (and over-whipped them in the process with the new mixer!) - but next time I'll try it without separating the eggs, and see what a difference that makes.

Thanks to all for your suggestions.

Sorry, no pictures!

[hippywife]

1. Was there any doubt that it would be

with you behind the mixer? Glad your fears were for naught.

:hi:

[housewolf]

8. Big doubts...

but it worked out okay.

Thanks for the vote of confidence, you give me a big smile B-)

Now if only I could make things look as pretty as you do!

[hippywife]

11. Oh pshaw!

You're miles ahead of me, woman. :hi:

[wakemeupwhenitsover]

2. Anything you make is ab fab, I'm sure.

You walked me through that bread recipe that was a huge, huge hit.

[housewolf]

7. You make me blush!

:blush:

Some things I do fairly well... others... well, I've dumped plenty of my "experiements"!

I worked hard on bread... there was a period of a few years about 10 years ago when ALL I wanted to do was bake bread... and work with sourdough starters. I explored so many bread books and mixers and different recipes and methods... and then I moved to Phoenix and couldn't get a decent sourdough starter no matter what I did! Think it was the water there but anyway, that sort of put my bread obsession to rest.

Glad to see you... now that "it's over", are you gonna change your id?

:toast:

[wakemeupwhenitsover]

9. I asked in the mod forum and the vote was 'no' so I guess

I'm keeping it.

:hi:

[Stinky The Clown]

3. I think the food processor is the difference

All the ricotta cheesecake I ever had or ever made was mixed by hand.

I didn't know you were entering a contest with this! Good for you!!!! :hi:

[housewolf]

6. Thanks, H2S!

It wasn't really a contest - this elderly Japanese former pastry chef/chocolatier just gave it a rating when his daughter took it home to him. I was tickled 'cause I was thinking that they'd probably be disappointed with it ('cause I've never had ricotta cheesecake before much less make one, and I had some issues trying to make it, so I was just uncertain about it).

Now I have something new to experiment and play around with!

Sorry you missed Obama over the weekend!

[Tsiyu]

4. Good for you sounds delish

I tried to make one with mascarpone once and it was a freaking disaster. I bet this was really nice and creamy. Less tangy than with cream cheese. Maybe a spot of lemon would cut the sweetness?

Sounds so good, though. I love ricotta

[housewolf]

5. It did have lemon zest in it

Now me, I thought that it was under-sweet (but then, I have a sweet tooth that just doesn't quit! :) )

But my friend was explaining to me that folks born in Japan aren't used to their sweets being as sweet as ours are, so if I do it for them again I'll cut the sugar some. It was only 4 oz sugar to 24 oz ricotta, which is way less than I use in my cream cheese cheesecakes, which is more like 9 oz sugar to 32 oz cream cheese. They're pretty happy with it though... and I don't think it was WAY over-sweet for them, just a bit over-sweet.

Thanks for your comments!

[Tsiyu]

10. Well see there what I know lol

I have a sweet tooth as well so I would probably love it.

:)