I’ve always loved to bake (not so much to cook) but over the last few months I haven’t done very much (might have been knitting instead…). Until my birthday came around and since then I’ve got my baking mojo back! I’ven been turning a little project around in my mind, for the new year – will tell you about it then!
But in the meantime, here’s the progress shots of an Italian Ricotta Cheesecake I whipped up last night. Yes that’s 1 kg of ricotta cheese (low fat of course, that makes it soo much healthier, 5 eggs, 1 cup castor sugar, lemon juice, lemon rind and a bit of vanilla.
I’ve never made a ricotta cheesecake before, and haven’t made a baked one for years, so hope this eats ok!
I also love licking the bowl (well, clearly I did not lick it, I used a scraper thingy. Mainly because my head wouldn’t fit into the processor bowl…)
Yep. Tastes pretty good.
Here’s the before-and-after baking shots. I cooked it a bit longer than the
pattern recipe recommended as it still looked a little soft in the middle. It rose up beautifully but dropped as it cooled (I hope it is supposed to do that, the picture in the book looked a bit flat, so fingers crossed…)
The reason for this baking? One of our work colleagues has returned from her honeymoon today (Tom Cruise and Katie Holmes not only copied her wedding day, but also her honeymoon venue!!) – and since she’s also Italian, I thought this would be a good choice for a welcome back afternoon tea.
Knitting tomorrow – I promise!