Lasagna alla Bolognese with Ricotta
Lasagna alla Bolognese with Ricotta is a more approachable take on this classic Italian dish. Replacing the bechamel or balsamella sauce with whole milk ricotta saves time and effort on one of the trickier elements of the classic recipe. As our Classic Bolognese Pasta Sauce is made with heavy cream, it is very rich and silky, further adding to the creaminess of Lasagna alla Bolognese with Ricotta and complementing the ricotta. Using a mix of six shredded cheeses (Asiago, Fontina, Mozzarella, Provolone, Parmesan and Romano) enriches and enhances the melted cheese component and greatly adds to the overall enjoyment of our Lasagna alla Bolognese with Ricotta. Don’t forget to serve Classic Bolognese Pasta Sauce on the side with Lasagna all Bolognese with Ricotta, accompanied by a Sangiovese for an authentic Italian dinner and perfect for a holiday meal.
Prep Time: 30 minutes including assembly, Baking and Resting Time: 1 hour, Total Time: 1 hour, 30 minutes. Serves 6.
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Strawberry Lemon Ricotta Cheesecake
Strawberry Lemon Ricotta Cheesecake adds surprise layers of fresh strawberries and lemon curd to light and airy ricotta cheesecake. The strawberries and lemon just shout “Summer!” Making Strawberry Lemon Ricotta Cheesecake with stevia instead of sugar will greatly reduce the carbohydrates count without impacting the flavor or texture; use our Keto Lemon Curd when making a keto version of this recipe as we did.
While many recipes call for using a bain marie or water bath when baking a cheesecake, it can be cumbersome. For most home bakers, it is difficult to execute properly and if you get a leak between the springform pan and the bain marie, you have a soggy disaster on your hands. While the water bath method is supposed to result in less cracking of the top crust, that has not been our experience. That said, we actually like some light cracking in the cheesecake’s top crust; it adds character. Strawberry Lemon Ricotta Cheesecake is delicious! Serve it is or perhaps with a dollop of whipped cream. If you want, you can prepare a sauce made with fresh strawberries and some lemon juice and serve it on the side on the plate or allow guests to add their own or not.
For the crust: Prep Time: 15 minutes Total Time: 35 to 45 minutes.
For the strawberry filling: Prep Time: 5 minutes, Total Time: 10 minutes.
For the cheesecake: Prep Time: 1 hour plus time to drain the whey from the ricotta, Total Time: 3 hours, 20 minutes.
Yields One 9 or 10-inch Strawberry Lemon Ricotta Cheesecake.
Support Cook and Eat at Home. Purchase a PDF of the Strawberry Lemon Ricotta Cheesecake recipe for $1.00
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Ricotta Cheesecake
Ricotta Cheesecake is New York Style Cheesecake’s light and airy Italian sibling. Substituting ricotta for cream cheese results in a lighter, less dense but still delicious cheesecake. Making the recipe with stevia instead of sugar will greatly reduce the carbohydrates count, which we estimate to be around 5 or 6 grams per serving without any topping; either way you choose to make it, Ricotta Cheesecake is delicious.
While many recipes call for using a bain marie or water bath when baking a cheesecake, we find it cumbersome. For most home bakers, it is difficult to execute properly and if you get a leak between the spring-form pan and the bain marie, you have a soggy disaster on your hands. While the water bath method is supposed to result in less cracking of the top crust, that has not been my experience. That said, we actually like some light cracking in the cheesecake’s top crust; it adds character and the small crevices serve as wonderful reservoirs for any fruit sauce topping you may choose to use or for the liquor, see the last step below, when serving the Ricotta Cheesecake.
Prep Time: 1 hour, Total Time: 3 hours, 20 minutes Yields one 9 or 10-inch cheesecake of 8 servings.
Support Cook and Eat at Home. Purchase a PDF of the Ricotta Cheesecake recipe for $1.00
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