BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

RICOTTA CHEESE & ARBORIO RICE CHEESE CAKE

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This is my grand aunt’s recipe with the addition of cooked Arborio rice which improves the texture immensely. Here it is with a graham cracker crust on the bottom only, which may be eliminated all together by simply butter-flouring the pan; or butter and dust with chopped nuts like pistachio.

Ingredients:

  • 3 egg yolks

  • 1 1/2 pounds ricotta cheese, well-drained
  • 3/4-1 1/2 cups cooked Arborio rice that has been cooked in milk with flavorings as follows:(1 cup raw rice to 1 quart 10 ounces of milk, 1 teaspoon cinnamon, 1/2 teaspoon salt, 1/2 vanilla bean, scrapped)
  • 1 cup sugar
  • 1 tablespoon lemon zest
  • JUICE of 1/2 lemon
  • 1/2 - 1 cup golden raisins, plumped in hot water or flavored liquid like muscat canelli then drained well before adding
  • 2/3 cup whipping cream
  • 1 teaspoon vanilla
  • 1 recipe for graham cracker crust, unbaked (see recipe)
  • 3 egg whites, well beaten

Method:

Preheat oven to 350 F. Beat yolks for 2 minutes until foamy and pale yellow. Add rice, sugar, zest, cheese, cream vanilla & lemon juice. Blend.  Fold in raisins and egg whites. Bake 30 minutes then check, turn pan in oven and bake 10 more minutes. Turn off oven and leave cake in 4 more minutes until set. Cool completely before serving. Store in refrigerator.

GRAHAM CRACKER CRUST



Ingredients:

  • 14 ounces graham crackers, crushed

  • 5 ounces butter, melted
  • 1 Tablespoon coriander, fresh ground

Method:

Place crumbs in bowl; add melted butter and coriander and blend well. Press into spring form pan on bottom only. Fill then proceed with baking instructions.




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