RICOTTA AND VANILLA CHEESECAKE WITH
LEMON SAUCE
1 recipe Tart Dough (see below)
FILLING:
2 lg. eggs
1 tbsp. all-purpose flour
1/2 c. sugar
15 oz. unsalted whole milk ricotta cheese
1/3 c. whipping cream
1/2 tsp. vanilla extract
LEMON SAUCE:
2 c. water, or 1 1/2 inches in your double boiler
2 lg. eggs
1/2 c. sugar
1/3 c. lemon juice
4 tbsp. unsalted butter
1/2 c. whipping cream
Preheat oven to 350. Prepare the tart dough as directed.
To make filling: Using the paddle attachment on an electric mixer at
medium speed or beaters at low speed, cream the eggs, flour and sugar until
well blended. Mix in the ricotta cheese, then the cream and vanilla. The
mixture will be a little lumpy. Pour it into the prebaked cooled tart shell.
Trim crust with a knife anywhere it overlaps the pan. Bake until the filling is
just set, about 40 to 50 minutes. Remove from oven and cool on a wire rack.
When the cheesecake is completely cool, chill it for 1/2 hour. Then release the
sides of the pan and lift the cake out on the pan bottom.
To prepare Lemon Sauce: Bring about 1 1/2 inches (boiling water should
not touch the top of the double boiler or heat-proof bowl) of water to a boil
in the bottom of double boiler or saucepan. In a large heat-proof bowl or the
top of a double boiler, combine the eggs, sugar and lemon juice and beat at
high speed until foamy. Set the bowl of lemon mixture over the water and cook,
whisking occasionally, until thick. Remove from heat and stir in the butter
until it is completely melted. Whisk in the cream. Cool to room temperature,
then refrigerate. To serve, spoon sauce atop each slice of cheesecake so that
it cascades down one side. Serves 8 to 10.
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