|The Complete Book of Breads|
|by Jr. Bernard Clayton|
Bernard Clayton, Jr.'s, The Complete Book of Breads was published in 1973 and immediately became a modern American classic.
1 - 10 of 231 for cheesecake using ricotta cheese
Prepare sweet pie ... blender, process cream cheese and ricotta until well blended ... wedges around outside edge. Decorate with mint leaves, if desired.
To make the ... in a bowl. Using a pastry blender ... form. Press the cheese through a sieve ... for 40 minutes or until set. Cool and cut into squares.
Preheat oven to ... Tap out excess. Using the paddle attachment ... mixer, beat cream cheese until smooth. Add ricotta and beat well ... bath for the cheesecake. Bake in ... slicing. Refrigerate for storage.
40% calorie reduction ... aside. Beat cream cheese and ricotta cheese in medium ... Equal® sweetener. **May substitute 18 packets Equal® sweetener. Equal
Wrap all sides ... large bowl, beat Ricotta Cheese and granulated sugar ... until ready to serve. Garnish with candied oranges or pistachios if desired.
Blend Ricotta and cream cheese with mixer. Add ... Spread glaze on cheesecake. Drain one ... sides and decorate the top of pie with pineapple tidbits. Chill.
Pour rum over ... 1 hour. Prepare Cheesecake Pastry. Beat ricotta cheese, granulated sugar, ... of ungreased springform pan, 9 x 3 inches. Bake 5 minutes.
Crust: very fine ... combine butter, cream cheese, ricotta and sour cream, ... Then store any leftovers in refrigerator. "As good as New York cheesecake."
Heat oven to ... mixer bowl, process ricotta cheese until smooth. Add ... door slightly. Leave cheesecake in oven 1 ... cheese-cloth and discard liquid.
Preheat oven to ... prepare filling, beat ricotta cheese and 1/4 cup ... Spoon filling into prepared crust. Bake in preheated oven 50 minutes or until set.
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