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Over the river……
Nov. 24th, 2010 11:51 pmI'm not making the holiday tomorrow. We'll be spending the holiday with friends and I've been requested to bring dessert.
I made pumpkin purée on Sunday and after that work I was told someone else was bringing the pumpkin pies. That left my pondering for all of 5 minutes. What to do for a harvest dessert that would use the pumpkin but isn't pie.
Cheesecake.
But not just cheesecake. Torta di Ricotta e Zucca.
Years ago I was given an Italian Cheesecske recipe that wasn't just to die for, it was to die from. Over 850 cal per slice, mostly from saturated fat. Preferring to be kind to my arteries, the nut crust & chocolate chips in the batter gave way to chocolate graham cracker crumbs. The whole milk ricotta gave way to skim milk when I can get it, low fat if not. Sieved yogurt subs for the quart of sour cream.
This pumpkinoid version required a change in the usual spicing. Almond extract out, vanilla increased, freshly ground cinnamon, nutmeg & cardamom in. I'm pleased with the appearance. The cheesecake has the the warm, pale orange milkiness of a creamsicle.
Once I poured the batter over the crust, it was clear there was way too much for the springform. I quickly rolled out some pastry for a deep dish pie plate and in went another dessert.
All is cooling now. I'll do some photos in the morning.
I made pumpkin purée on Sunday and after that work I was told someone else was bringing the pumpkin pies. That left my pondering for all of 5 minutes. What to do for a harvest dessert that would use the pumpkin but isn't pie.
Cheesecake.
But not just cheesecake. Torta di Ricotta e Zucca.
Years ago I was given an Italian Cheesecske recipe that wasn't just to die for, it was to die from. Over 850 cal per slice, mostly from saturated fat. Preferring to be kind to my arteries, the nut crust & chocolate chips in the batter gave way to chocolate graham cracker crumbs. The whole milk ricotta gave way to skim milk when I can get it, low fat if not. Sieved yogurt subs for the quart of sour cream.
This pumpkinoid version required a change in the usual spicing. Almond extract out, vanilla increased, freshly ground cinnamon, nutmeg & cardamom in. I'm pleased with the appearance. The cheesecake has the the warm, pale orange milkiness of a creamsicle.
Once I poured the batter over the crust, it was clear there was way too much for the springform. I quickly rolled out some pastry for a deep dish pie plate and in went another dessert.
All is cooling now. I'll do some photos in the morning.
