Ricotta Cheesecakes with Agrume Mista & Cane Syrup

Ricotta Cheesecakes with Agrume Mista & Cane Syrup
Serves 12
Ricotta Cheesecakes with Agrume Mista & Cane Syrup from 2014 Chef to Watch LisaMarie White of Domenica.
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  1. 1½ pounds cream cheese, softened
  2. 1 cup sugar
  3. 8 ounces ricotta
  4. 4 tablespoons agrume mista*, divided
  5. 1 tablespoon cane syrup, such as Poirier’s or Steen’s
  6. ½ vanilla bean, split lengthwise and seeds scraped
  7. 1 cup sour cream Zest of ½ orange
  8. 3 large eggs
  9. Cane Syrup Cake, recipe follows
  10. Garnish: candied orange peel, Luxardo maraschino cherries, dill fronds, agrume mista, cane syrup
  1. In the bowl of a stand mixer, add cream cheese; beat on high speed until smooth. Add sugar, and mix until combined, scraping bowl often.
  2. In the container of a blender combine ricotta, 2 tablespoons liqueur, cane syrup, and vanilla bean seeds; process until combined and creamy. Do not let mixture liquefy.
  3. In a large bowl, whisk together ricotta mixture, sour cream, and zest. Add to cream cheese mixture, and beat until combined, scraping bowl as necessary. Add eggs, one at a time, beating until combined.
  4. Preheat oven to 300°. Lightly spray 12 to 14 (6-ounce) round straight-sided ramekins with nonstick cooking spray. Line the bottom and sides of each with parchment paper.
  5. Using a round mold or a cookie cutter that fits just inside the ramekin (about 3¼-inch), cut Cane Syrup Cake into 12 rounds. Drizzle remaining 2 tablespoons liqueur over cake rounds. Place 1 cake piece in bottom of each prepared ramekin, and carefully scoop ½ cup batter on top of cake. Place filled ramekins in a large roasting pan; add hot water to a depth of 1 inch. Take care not to get water in the cheesecakes.
  6. Bake until cheesecake mixture is puffed and firm but jiggles (like a crème brûlée), 45 to 55 minutes. Remove cheesecakes from water bath, and let cool completely. Refrigerate at least 4 hours before serving. Gently run a knife around edge of ramekins onto parchment paper. Transfer right side up onto serving dish. Garnish with candied orange peel, maraschino cherries, dill fronds, agrume mista, and cane syrup, if desired.
  1. *Agrume mista is a mixed citrus cello that may be substituted with Tuaca or a rich citrus liqueur.
Louisiana Cookin https://www.louisianacookin.com/
Cane Syrup Cake
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  1. ¼ cup unsalted butter, softened
  2. ¼ cup sugar
  3. 1 cup all-purpose flour
  4. ½ teaspoon kosher salt
  5. ¼ teaspoon baking soda
  6. ½ teaspoon ground cinnamon
  7. ¾ teaspoon cracked black pepper
  8. 1 cup cane syrup, such as Poirier’s or Steen’s
  9. ¼ cup whole buttermilk
  10. 1 teaspoon vanilla extract
  11. 1 teaspoon brewed espresso
  12. 1 large egg
  13. Zest of ½ orange
  1. Preheat oven 350°. Line an 18x13-inch rimmed baking sheet with parchment paper, and spray with nonstick baking spray with flour.
  2. In a large bowl, combine butter and sugar; beat at high speed with an electric mixer until light and fluffy, 4 to 5 minutes.
  3. In a large bowl, combine flour, salt, baking soda, cinnamon, and black pepper. Set aside. In a medium bowl, combine cane syrup, buttermilk, vanilla, espresso, egg, and orange zest.
  4. To butter mixture, add half of flour mixture and half of cane syrup mixture, and beat at medium speed until combined. Repeat with remaining flour mixture and cane syrup mixture.
  5. Pour batter into prepared pan. Bake until a wooden pick inserted in the center comes out clean, 10 to 12 minutes. Using a fork or wooden pick, pierce cake. Set aside.
Louisiana Cookin https://www.louisianacookin.com/


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