Food Blog:
Cook In.
Eat Out.
Miss Tenacity.
New Mexico.
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Wednesday, July 27
Just For Me Dessert
Tonight after my inaugural (and successful) attempt at calzones, I decided I would use some of that residual oven heat and throw together a little sweet thing for myself. Taking a tip on general form & presentation from the Amateur Gourmet, I made lemon ginger ricotta cheesecake. When I am in an experimental mood I often scale things down to just me, as other members of my household are often picky eaters, and besides, who knows how it might turn out?
In retrospect I would change a few things the next time, so bear these in mind when you read the recipe below... Flour would be reduced to 1 teaspoon (cake was a little too cake-y); sugar would be increased to 1 tablespoon; baking time increased to 30 minutes (the cake just a little wet in the middle).
Lemon-Ginger Ricotta Cheesecake (for ONE!)
1/4c ricotta cheese
1/2 of an egg, beaten. (How did she pull this trick off, you ask yourself... Simple, really - use about a half egg's worth of "egg substitute in a carton")
1/2 tsp powdered ginger
1 tsp ginger preserves
1 T flour (change this to 1 tsp next time)
1 tsp sugar (change this to 1 T)
tiny bit of vanilla extract (a few drops, really)
Combine all ingredients, whisking until smooth. Pour into greased and floured ramekin or small cup - mine was 4oz capacity. Bake at 375 for 30 minutes, until top is lightly browned and puffy. Set the dish out on a rack, and allow to cool as much as possible, while you salivate and snap photos of it:
When you can wait not a second longer, go ahead and tip onto a plate and devour, with or without some more ginger preserves on top.
Time posted: 21:03 [permalink]
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CONTACT ME: tenacity -at- gmail.com
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