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