Add approximately 2L of Mountain Dew (six 12oz cans) to a 3qt sauce pain and simmer until reduced to a syrup, about 2 hours. Syrup volume will be about 10% of the original volume (250ml).
Add two to three drops of green food coloring to enhance color.
Divide syrup to two heatproof containers and cool.
Add half of the syrup to the cheesecake batter and combine.
(Option 1) Drizzle remaining syrup over top of the cheesecake prior to baking. Using a toothpick or narrow chopstick, etch a pattern I to the cake and prepare as directed. Prepare cheesecake per instructions.
(Option 2) Prepare cheesecake per directions, and chill overnight. Warm remaining syrup until it flows easily. Add 1 tbsp cool water and combine, then coat finished cheesecake with syrup. Chill 3 hours, until set.
This recipe requires a pressure cooker, or special baking technique. Accommodates at 10 inch spring form. Decrease recipe by ⅓ for a 7 inch spring form.
Italian Ricotta Cheesecake
Ingredients
Cheesecake Batter
12 ounces cream cheese, at room temperature
24 ounces whole-milk ricotta cheese, drained
1½ cup sugar
1 teaspoon cornstarch
⅛ teaspoon salt (a pinch)
1 teaspoon vanilla extract (or ½ tsp vanilla + ½ tsp amaretto liqueur)
Zest of 1 lemon or orange
3 large eggs
Graham Cracker crust (Optional)
1 sleeve graham crackers, finely crushed
4 tablespoons butter, melted
Directions
Drain the ricotta cheese in a fine mesh sieve or in a piece of cheesecloth for at least one hour. Extract about ⅔ to ¾ cup of whey.
Prepare a 10 inch spring form pan. Coat the inside liberally with neutral oil or butter. Optionally line the bottom of the pan with a circle of parchment. Prepare the pressure cooker with 1 to 2 cups of water in the bottom, and set a trivet. Prepare a tinfoil sling for the spring form pan by folding a long sheet of foil (twice the diameter of the pan) in thirds lengthwise.
Prepare the graham cracker crust, if using. Finely crush one sleeve of graham crackers in a plastic bag, or blitz to a fine meal in a food processor. Combine graham cracker crumbs with 4 tablespoons of melted butter, tossing to thoroughly distribute. Pour the mixture into the bottom of the spring form pan, and press into an even layer about ¼ inch thick, pulling the crumb mixture about ½ inch up the side of the pan.
In a stand mixer, beat the cream cheese, ricotta, sugar, salt, and cornstarch until well blended, about 3 minutes. Add the vanilla and lemon zest, and stir until combined. Add eggs one at a time and stir on low until incorporated, not overworking the batter.
Transfer the batter to the spring form pan, gently pouring to not disturb the graham cracker crust. Tent the pan loosely with foil, then carefully lower the pan into the pressure cooker with the sling, resting on the trivet. Make sure all of the foil is tucked neatly inside the cook pot, then set the lid and seal the pressure cooker.
For a 10 inch spring form cake, set the pressure cooker to high for for 55 minutes. Allow to cycle and fully release, total time 2 hours. Opening the valve before the pressure cooker is fully release may make the cake crack or heave.
Allow the cake to cool, then refrigerate 4 hours to overnight before serving.
This recipe requires twelve 4 oz mason jars with lids.
Ingredients
Caramel
1½ cups white granular sugar
⅓/cup water
Custard
2 cups whole milk
1½ cups half & half
½ cup sweetened condensed milk
¾ cups white granular sugar
6 medium eggs plus two yolks
2 oz Liquor 43, Gran Gala, Cointreau or orange curacao
Directions
Clean and arrange twelve 4 oz mason jars on a work surface.
In a light colored pan, combine sugar and water and heat over high heat, stirring frequently. The sugar will melt and boil. Continue heating and stirring until the liquid starts to caramelize and turn amber. Do not scorch or overheat. When the liquid turns amber colored, immediately remove from heat. Working quickly, distribute the liquid among the mason jars and then immediately roll the liquid around the side of each jar before it sets. Set jars aside to cool.
In a large mixing bowl, combine milk, half and half, condensed milk and sugar. Beat with a wire whisk until the sugar dissolves.
In a separate bowl, beat eggs and egg yolks until well combined. Add eggs to the milk mixture and combine well, whisking away any egg clots. Add orange curacao.
Distribute the custard among the mason jars and seal loosely to allow steam to escape during cooking.
Preheat a water bath to 185°F. Transfer jars into the bath and allow to cook undisturbed for 1 hour.
After 1 hour, transfer jars to an ice bath to halt cooking, and refrigerate 1 hour or overnight. Store up to 2 weeks sealed in individual jars.
To serve, allow jars to warm slightly. Unseal a jar and use a knife or spatula to separate the custard from the jar. Upend the jar over a plate and use the knife or spatula to gently break the vacuum holding the custard in the jar. The custard should pop out, and the caramel sauce will drizzle over the custard.
3 cups whole milk (do not use lowfat or nonfat)
1 cup yellow cornmeal
1/2 teaspoon salt
1/4 cup butter, cut into pieces
3/4 cup sugar
3/4 cup buttermilk
6 large eggs, separated
1/2 teaspoon vanilla extract
Powdered sugar
Directions
Preheat oven to 375 degrees. Butter 8 cup souffle dish. Bring milk to boil in heavy large saucepan. Reduce heat to medium. Gradually mix in cornmeal and salt. Stir until mixture becomes very thick, about 1 minute. Add butter; stir until melted. Remove pan from heat. Stir in 1/2 cup sugar and buttermilk. Whisk yolks in large bowl to blend. Gradually whisk in cornmeal mixture. Using electric mixer, beat egg whites in medium bowl until frothy. Add remaining 1/4 cup sugar and beat until soft peaks form. Gently fold whites into cornmeal mixture.
Transfer mixture to prepared dish. Bake until mixture puffs and is golden brown. Sprinkle with powdered sugar and serve hot.
ref:1996, M.S. Milliken & S. Feniger, all rights reserved
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