Pumpkin Ricotta Cheesecake
| Robert Irvine @ People | Food Network (filling only) | My Redaction |
|---|---|---|
| Pumpkin Ricotta Cheesecake (crustless) | Pumpkin-Ricotta Cheesecake with Cranberries (Topping) | Pumpkin Ricotta Cheesecake with Sumac |
| serves 6-8 | 8-12 servings | ? |
| 2/3 cup granulated sugar | 1-1/2 cups | 1 cup |
| 2 lb ricotta cheese | 1 lb whole-milk ricotta cheese | 3 cups ricotta cheese ~ 1-1/2 lb |
| 1 cup pumpkin puree | 1-15 oz can pure pumpkin puree | 1-15 oz can pumpkin puree |
| 1/4 cup plus 1 TBS flour | na - ricotta drained 20 minutes | 1/4 cup plus 1 TBS flour |
| 6 large eggs | 3 large eggs | 5 large eggs |
| 1 tsp vanilla seed, removed from pod, mashed | 1 TBS vanilla extract | na |
| 1/4 tsp ground cinnamon | 1-1/2 tsp pumpkin pie spice | 1/4 tsp apple pie spice |
| 1 TBS orange zest and 1 tsp orange liqueur | na | 1 TBS plus 1 tsp ground sumac |
| 1/8 tsp salt | 1/2 tsp salt | 1/8 tsp salt |
| na | 3/4 cup mascarpone cheese | na |
| Blend ricotta and pumpkin. Whisk in sugar and flour. | Food process drained ricotta with sugar, pulse until smooth. | Blend ricotta and pumpkin. Briskly stir in sugar and flour. |
| Add eggs one at a time, then finish with the vanilla, spices, salt. | Pulse in other ingredients to combine. Do not overblend. | Add eggs one at a time, then finish with the flavorings, spices, salt. |
| 300 degree oven | 325 degree oven | 300 degree oven |
| 8-inch springform pan greased with butter and covered with sugar | 9-in springform pan, foil-lined for leaks, amaretti cookie crust | 9-inch springform pan greased with butter and covered with sugar |
| Bake for 75 minutes until set - firm, not jiggly, golden brown | Bake until edges set but center jiggles slightly, about 1.5 hr to 1 hr 45 min. | Bake for 75 (?) minutes until set - firm, not jiggly - and golden brown |
| Cool 30 minutes before refrigerating. | Cool completely on a rack, then cover and refrigerate at least 8 hours. | tbd |
| na | Sit at room temperature 20 minutes, then use a thin knife to separate the crust from the pan and remove the ring | tbd |
