Campanile Pumpkin Ricotta Cheesecake |
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Prep Time: 30 Minutes Cook Time: 150 Minutes |
Ready In: 180 Minutes Servings: 8 |
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I was fortunate to get this recipe from Nancy Silverton at Campanile Restaurant in Los Angeles. Campanile is a terrific restaurant and Nancy is a very sweet person. Ingredients:
1/3 cup all-purpose flour |
2 teaspoons ground cinnamon |
1 teaspoon ground ginger |
1/4 teaspoon ground nutmeg |
1/4 teaspoon ground cloves |
1 (8 ounce) package cream cheese, softened |
1/4 cup unsalted butter, softened |
1 cup ricotta cheese (8 oz., preferable whole milk) |
2 eggs |
1 egg yolk |
1 cup granulated sugar |
1/4 cup packed brown sugar |
1 1/4 cups solid pack pumpkin (i use libby's) |
1/2 sour cream |
2/3 cup dried cranberries (optional) |
2 tablespoons shelled pumpkin seeds |
2 tablespoons granulated sugar |
1 pinch cinnamon (1/16 tablespoon) |
1 pinch nutmeg |
1 pinch clove |
1 pinch ground ginger |
Directions:
1. In a small bowl, combine flour, cinnamon, ginger, nutmeg and cloves.
2. In small mixer bowl, beat cream cheese and butter until smooth.
3. Add ricotta cheese and flour mixture; beat for 2 minutes.
4. In large mixer bowl, combine eggs, egg yolk, granulated sugar and brown sugar.
5. With clean beaters, beat on high speed for 3 minutes.
6. On low speed, beat in cheese mixture, pumpkin and sour cream;stir in dried cranberries.
7. Pour into 9 or 9 1/2 inch springform pan.
8. For topping: sprinkle pumpkin seeds over batter.
9. In a small bowl combine sugar, cinnamon, nutmeg, cloves and ginger and sprinkle over the top.
10. Bake in preheated 275°F oven for 2 hours (do not open over, especially during the first hour).
11. Turn oven off; allow cheesecake to stay in oven with door closed for 1 hour.
12. Serve warm.
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