|Cheesecake, coulis and fresh fruit|
|Robert and Barbara in their swanky new kitchen|
|Get to work Paul!|
Although this cheesecake is relatively easy to prepare, you have to plan ahead. The ricotta has to drain for 6 hours or else you will end up with a wet-textured cake. Drain it too long, it will be too dry. Be sure to purchase the best quality whole milk ricotta for the best results The cake is delicious and can stand on its own, but a berry coulis or some fresh fruit sweetens it up a bit without a ton of sugar.
Adapted from Gourmet, November 1999
Ricotta Cheesecake with Strawberry-Raspberry Coulis
For the Crust:
- 1 1/2 cups of berries - I used strawberries and raspberries
- 1/4 cup water
- 2 tablespoons sugar
- A squeeze of fresh lemon
|Carolyn suggested an action shot|
I am hoping to convince Barb and Rob to share their gravy recipe in my blog in the near future. You see, gravy season lasts quite a while around this neighborhood.