Mélange Travel & Lifestyle Magazine October 2017 | Page 595
Chef Sonia’s RICOTTA-CITRUS CHEEESECAKE
INGREDIENTS 255 g (1 ¼ cups) Saputo ricotta cheese 125 ml ( 1/2 cup) granulated sugar 10 ml (2 tsp) all-purpose flour 30 ml (2 tbsp) Dairyland sourcream 45 ml (3 tbsp) Dairlyland plain yogurt 15 ml (1tbsp) Dairyland 35% cream 30 ml (2 tbsp) orange liqueur ½ each lemon and orange, zested and juiced Pinch of nutmeg 1 egg 75 g (2.5 oz) graham crackers, coarsely crushed 30 ml (2 tbsp) Dairyland unsalted butter, melted Optional - berries, whipped cream and toasted almonds PREPARATION In a colander lined with a tea towel, strain the ricotta for one hour. Discard the liquid. In a large bowl, beat the ricotta, half the sugar and all of the flour for 2 minutes with an electric mixer. Slowly incorporate the sour cream, yogurt, cream, orange liqueur, citrus juice, zest and nutmeg. Add the egg, beating for two minutes on low speed until the mixture is smooth. Set aside. In a small bowl, combine the graham crackers, butter, remaining sugar and a pinch of orange zest until well-blended. Preheat the oven for 325 F° (165° C). Grease 4 ovenproof ramekins. Divide the crust mixture among them, pressing it in evenly. Place an equal amount of the ricotta mixture in each ramekin. Transfer the cheesecakes to a baking dish. Add hot water half way up the sides of the ramekins. Bake for 15 minutes or until a toothpick inserted comes out clean. Remove the ramekins from the pan and cool on the counter. Cover and refrigerate overnight. Turn over each ramekin and tap to release the cake. Serve as is or with fresh berries and whipped cream. Sprinkled with almonds. Chef Sonia’s protégé, Evan Kirlakou winner of Chopped Junior Champions 2016