Day 28 - Cheese

Got the cake done!! It looked awesome if I do say so myself. Everything was edible, I did advise not to eat the cards thought because of the black food colouring. The poker chips are coloured chocolate with fondant stripes, the cards are fondant with hand drawn symbols, and the little suits around the base are chocolate. The birthday boy likes chocolate, so it is a chocolate on chocolate cake with a buttercream icing.

I am really proud of this cake. I need to work on smoothing my icing but other than that I am really getting the hang of this.

So of course when people think cheese they think cheese cake. I am not a huge fan of cheesecake, because I find it heavy and sweet. Than 2 years ago I came across a recipe that was for a Ricotta Cheesecake with a strawberry and balsamic topping. This is a recipe that everyone loves, even if they don't like the usual cheesecake. It is super light and creamy, there is no sugar sweetness to it and the strawberries topping is amazing. I know that the balsamic vinegar will have peoples nose go up, but strawberries and balsamic vinegar were meant for each other. Get a bowl of strawberries, drizzle on the balsamic and a little pepper and you will be amazed at the flavour. It all changes when they combine. I have no interest in balsamic vinegar at all, but with this recipe it is perfect. Another great part of this recipe is the brown butter used in the crust, it brings a whole new flavour into the mix.

Ricotta Cheesecake with Strawberries and Balsamic

Oven: 300F

Crumb Base:

2 cups graham cracker crumbs
¾ cup unsalted butter

Cheesecake:

2 cups ricotta cheese
2 teaspoon grated lemon rind
½ cup granulated sugar
2½ tablespoon all-purpose flour
3 large eggs
1 teaspoon vanilla extract
Pinch salt
 
Strawberries:
2 pints strawberries, cleaned, hauled and sliced
1½ teaspoon lemon juice
1 tablespoon granulated sugar
½ cup balsamic vinegar
¼ teaspoon freshly ground pepper

Melt butter in a saucepan over medium-low heat for 12 minutes, swirling pan occasionally, or until butter stops foaming and starts to turn brown around the edges of the pan. It  will start to smell nutty. Remove from heat and mix in graham crumbs. Stir until fully combined. Let cool slightly and press mixture into a 9-inch springform pan making sure it goes to the top. Chill.

Beat together the ricotta and lemon rind in a stand mixer with the paddle attachment for about 2 minutes on medium speed or until smooth and well combined. Turn mixer speed to low, add sugar and flour and mix until well combined. Add eggs 1 at a time, making sure each egg is fully incorporated before each addition, then ass vanilla and salt. Pour mixture into prepared, unbaked crumb crust and bake cheesecake for 50 to 55 minutes or until set in the middle. Let cool at room temperature and than chill in the fridge until cold and set.

Toss strawberries with lemon juice and sugar and set aside.

Place vinegar and black pepper in a small pot over medium-high heat and bring to a boil. Reduce heat to medium and simmer for 4 minutes or until syrupy – watch it does not overcook. Strain berries of any liquid and pour hot syrup overtop berries, stirring to coat.

Cut cheesecake into slices, place on a plate and spoon berries and syrup overtop.

Melt butter in saucepan.

Butter will foam before it browns.

When foam disappears the butter is ready, watch because butter can go from clear to brown, to burnt very fast. It will smell wonderfully nutty when it is turning brown.

Mix in the graham crumbs, until well combined.

If you have a tall springform like mine, go up the side about an inch with the crust.

Whisk the lemon rind and ricotta until smooth.

Blend in flour and sugar.

Beat in one egg at a time until well combined and smooth.

Pour cheese mixture into the crumb crust.

Mix cut up berries with lemon juice and sugar.

Combine the pepper and vinegar in a saucepan.

Simmer until it becomes a syrup. After 4 minutes it may not look like syrup, but when it does cool it will become thick like one.

Pour hot syrup over berries.

The baked cheesecake will be a yellowish colour when fully cooked.

Put a slice of cheesecake on a plate and spoon the strawberry mixture on top.

Tips:

I prefer to slice the strawberries and than take a potato masher to them, This mashes them up so they are a little softer on the cheesecake. If all the strawberries are not used on the cheesecake, they can also be poured on top of vanilla ice cream.



Now I am not a huge fan of suede shoes, however these ones are cute. They have a little leather ribbon around the edge with a bow that make them adorable.

This cheesecake lasts about 24 hours in my house. It is a perfect dessert for everyday or special occasions. I am so happy to have some in my house to eat :D.

Happy Baking!

Sey