|Boo and Scout on April 23, 2012|
Wednesday, April 25, 2012
Red-tail Hawk Watching and Cheesecake
This blog leans toward gardening, but it rambles through a world full of wonder on the way. My post today is the result of meeting some fun, entertaining folks on a similar journey. If you've seen The Big Year, you've probably formed an opinion of birdwatchers. No matter. Having spent waaaaay too much time over the past couple of weeks hanging out with the other people glued to the New York Times hawk nest cam, I can attest to their broad range of interests and sharp wit. Regardless of our different time zones and backgrounds, it seems that sooner or later the chat turns to the common themes of music and/or food when the objects of our adoration do a face plant and go into food comas after their parents, Rosie and Bobby, have served up a good meal to the little eyases. (Go on, look it up. Like poikilothermic, it's a good word to know. Special thanks to JB for that one.)
The basic ratio is one pound of ricotta to 2 large eggs, 1/4 cup whole milk, 1/2 cup sugar, 1 Tbsp.cornstarch, and 1 teaspoon vanilla. Typically, I use a 9" springform pan and triple the ratio as shown in the recipe below. But sometimes, I use a smaller individual springform and use the basic amounts. Even if you're using an expensive pan that says it can't leak, my advice is to cover the bottom and up the sides with a double layer of foil. Butter the inside of the pan generously and set aside. Preheat your oven to 325 degrees while mixing the ingredients.
3 pounds full fat ricotta ("whole milk ricotta")
6 eggs, extra large or large
3/4 cup milk, 2% or 4%
11/2 cups granulated sugar, or less if preferred
3 Tbsp. cornstarch
1 Tbsp. vanilla extract
Prep your pan as described above. Whisk all ingredients together until smooth (or use an electric mixer if ricotta is very thick.) Pour into prepared pan and bake for approximately 1 1/2 hours. The center will puff up very slightly and the batter will be completely set.
Allow to stand at room temp at least one hour before refrigerating. I like to bake this the day before serving but it's not necessary. Enjoy!
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