pie!
A lot of you got this by email. I'm lazy and don't want to write anything new so here it is again.
Cheesecake Margarita
16oz part-skim ricotta cheese
6 eggs, separated
2 tsps white pepper
a pile of fresh basil (maybe 4oz/1 cup)
6oz sun-dried tomatoes (well-drained if packed in oil)
salt to taste
8oz Parmesan cheese, grated
Allow all ingredients to come to room temperature.
Preheat your oven on the broil setting. Cover the bottom of a cookie sheet or sheet pan with a silicone mat or parchment paper. Spread the Parmesan in a thin layer over the pan. Toast Parmesan in the oven until it melts into a cracker-like sheet and turns golden brown, about 5 minutes. Set it aside to cool.
Reduce oven temperature to 350ºF.
Whisk ricotta, eggs yolks, pepper and salt together in a large mixing bowl until eggs are fully incorporated and the batter has a smooth texture. In a separate bowl, whisk egg whites to soft peaks. Fold egg whites into cheese mixture.
Divide the batter mixture by thirds. Finely chop the basil and mix into one third of the batter. If you have a food processor, it will do this perfectly in 10 seconds. Repeat this procedure with the tomatoes and another third of the batter.
Oil a 9-inch cake pan with olive oil and line it with parchment paper. Pour in the unmixed batter. Add the basil and tomato batters to either side of the pan. Use a whisk to ribbon the two savory batters throughout the mixture. Do not mix.
Bake at 350ºF until top turns golden brown and texture is firm, approximately 50-60 minutes.
Break the Parmesan cracker into large chunks and place in a plastic bag. Break the chunks into crumbs with a rolling pin or mallet.
Turn the cheesecake out onto a plate. Cover the bottom the cheesecake with Parmesan crumbs. Turn the cheesecake onto a serving dish and remove the parchment paper.
Cheesecake Margarita
16oz part-skim ricotta cheese
6 eggs, separated
2 tsps white pepper
a pile of fresh basil (maybe 4oz/1 cup)
6oz sun-dried tomatoes (well-drained if packed in oil)
salt to taste
8oz Parmesan cheese, grated
Allow all ingredients to come to room temperature.
Preheat your oven on the broil setting. Cover the bottom of a cookie sheet or sheet pan with a silicone mat or parchment paper. Spread the Parmesan in a thin layer over the pan. Toast Parmesan in the oven until it melts into a cracker-like sheet and turns golden brown, about 5 minutes. Set it aside to cool.
Reduce oven temperature to 350ºF.
Whisk ricotta, eggs yolks, pepper and salt together in a large mixing bowl until eggs are fully incorporated and the batter has a smooth texture. In a separate bowl, whisk egg whites to soft peaks. Fold egg whites into cheese mixture.
Divide the batter mixture by thirds. Finely chop the basil and mix into one third of the batter. If you have a food processor, it will do this perfectly in 10 seconds. Repeat this procedure with the tomatoes and another third of the batter.
Oil a 9-inch cake pan with olive oil and line it with parchment paper. Pour in the unmixed batter. Add the basil and tomato batters to either side of the pan. Use a whisk to ribbon the two savory batters throughout the mixture. Do not mix.
Bake at 350ºF until top turns golden brown and texture is firm, approximately 50-60 minutes.
Break the Parmesan cracker into large chunks and place in a plastic bag. Break the chunks into crumbs with a rolling pin or mallet.
Turn the cheesecake out onto a plate. Cover the bottom the cheesecake with Parmesan crumbs. Turn the cheesecake onto a serving dish and remove the parchment paper.