Ricotta Cheesecake with Fresh Summer Herbs

Name: Ricotta Cheesecake with Fresh Summer Herbs
Yield: 8 - 12 servings
Ingredients: 1 3/4 lb (800 g) Canadian Ricotta cheese; 1/4 cup (60 mL) Canadian Parmesan cheese freshly grated; 3 egg yolks; 3 tbsp (45 mL) all-purpose flour; 1/4 cup (60 mL) fresh basil; 1/4 cup (60 mL) fresh coriander; 1/4 cup (60 mL) fresh chives; 3 egg whites whisked to stiff peaks; Salt and freshly ground pepper; 1/4 cup (60 mL) toasted pine nuts

This is the Ricotta Cheesecake with Fresh Summer Herbs recipe.

Prep: 25 min
Cooking: 1 h 20

Yields 8 - 12 servings

Ingredients

1 3/4 lb (800 g) Canadian Ricotta cheese
1/4 cup (60 mL) Canadian Parmesan cheese freshly grated
3 egg yolks
3 tbsp (45 mL) all-purpose flour
1/4 cup (60 mL) fresh basil
1/4 cup (60 mL) fresh coriander
1/4 cup (60 mL) fresh chives
3 egg whites whisked to stiff peaks
Salt and freshly ground pepper
1/4 cup (60 mL) toasted pine nuts

READY FOR REWARDS?

Preparation

Preheat oven to 350 °F (180 °C). Oil a spring form pan with extra virgin olive oil.

In the food processor, mix the Ricotta and Parmesan cheeses with the egg yolks, flour, basil, coriander and chives. Season.

Using a spatula gently incorporate the mixture into the whisked egg whites, using a cutting motion so as not lose any air. Pour into the pan, sprinkle with toasted pine nuts and bake in the oven for 1 hour and 20 minutes until puffy and golden. Let cool, then turn out.

Serve in slices accompanied by whipped cream mixed with a little lemon zest, then season with salt and pepper. Garnish with a bouquet of fresh herbs.