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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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This is a tasty variation on the standard cheesecake, and it is my understanding that this is close to the way Romans made cheesecakes. You didn't know Romans made cheesecakes? Of course they did. Cheese, in fact, has an illustrious history; Greek athletes training for the Olympics were fed a diet rich with cheese, and small cheesecakes were often given as gifts in Rome. Ingredients:
dough |
2 or 3 cups all-purpose flour |
1/2-3/4 cup white sugar |
1 stick (1/4 lb) unsalted butter |
ice water |
salt |
2 large eggs, beaten |
the cheese |
1 15 oz. package ricotta |
about 7 or 8 oz. farmer cheese, grated or diced (2 parts ricotta to 1 part farmer) |
1 or 2 tablespoons flour |
1 lightly beaten egg |
finely diced orange peel (candied is by far the best) |
about 1/2 cup toasted pine nuts |
1/4 cup sambuca |
1 cup dried cherries |
egg wash |
Directions:
1. Take the butter out of the refrigerator about 5 or 10 minutes prior to use (it should be a little warmer than refrigerator temperature, but not super-soft).
2. Cut the butter into small cubes — you'll probably end up with about 16 small pats.
3. Heap the flour on a clean, dry surface and sprinkle the butter on top. Take a butter knife (any knife, really) in each hand and slice across the flour in opposing directions, almost as if you're dicing it.
4. The goal is to cut the butter into smaller and smaller pieces and blend it with the flour.
5. When the butter and flour are fairly well combined (it should have a sort of flaky texture), add the eggs and ice water and combine carefully.
6. Fold the dough in half and press down to flatten.
7. Fold it into quarters and press down again (be careful not to overwork the dough).
8. Roll the dough into a ball and refrigerate for a few minutes.
9. Pre-heat the oven to 375 degrees.
10. Take about two-thirds of the dough and roll it out with a floured rolling pin into a circle large enough to cover the bottom and sides of your favorite 9 inch cake pan.
11. Press the dough into the pan, making sure all surfaces are covered. Take the remaining dough and roll it out into a 10 inch circle.
12. Cut the dough into 8 or 10 strips for a lattice crust.
13. In a large bowl, combine the cheeses.
14. Add the sugar, flour, Sambuca and egg and mix with a fork and a spatula until well-blended.
15. Fold in cherries, pine nuts and orange peel and scoop into the cake pan.
16. Top with lattice crust.
17. Paint the lattice with the egg wash for that gleaming professional pastry chef look.
18. Place cake pan on a baking sheet on the middle rack of the oven, and bake for about an hour.
19. It's done when the filling has set and the crust is golden brown. Remove from the oven and allow it to set until it's cooled thoroughly.
20. Carefully unmold cake.
21. Sprinkle a touch of cinnamon or nutmeg on top before serving.
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