Light lingonberry cheesecake
Makes 10 servings, shown above
This lighter-than-usual cheesecake substitutes ricotta cheese for heavier cream cheese. Gingersnap biscuits combined with conventional graham cracker crumbs makes a more flavourful base. Though easy to make, this recipe takes a bit of time—but the results are well worth it.
11⁄3 cups (325 mL) graham cracker crumbs
2⁄3 cup (150 mL) gingersnap biscuit crumbs
1⁄4 cup (60 mL) sugar
1⁄3 cup (75 mL) melted butter
Preheat oven to 325ºF (160ºC).
Combine all ingredients in a mixing bowl and blend together well.
Press mixture evenly over the bottom and slightly up the sides of a
10-inch (25-cm) springform pan.
Bake for 5 minutes and let cool.
3 cups (750 mL) fresh lingonberries
1⁄4 cup (60 mL) sugar
2 tbsp. (30 mL) orange liqueur (optional)
1⁄2 tsp. (2 mL) ground cinnamon
5 cups (1.25 L) ricotta cheese
11⁄4 cups (300 mL) sugar, divided
5 eggs, separated
1⁄3 cup (75 mL) all-purpose flour
2 tsp. (10 mL) pure vanilla extract
11⁄2 cups (375 mL) whipping cream
In a large saucepan, combine lingonberries, sugar, liqueur (if using) and cinnamon. Stir together and simmer over medium heat until mixture starts to thicken slightly, about 10 minutes. Pour into a blender or food processor and mix until smooth. Then, strain through a sieve into a bowl and let cool. Set aside.
Place half the ricotta cheese in a large bowl and blend with an electric mixer on low speed. Gradually add remaining cheese as you mix until smooth. Add one cup (250 mL) of sugar and blend well. Next, beat in egg yolks, one at a time, until each one is incorporated. Blend in flour and vanilla; continue mixing for 1 minute. Set aside.
In a separate bowl, beat egg whites with remaining sugar until stiff peaks form. Set aside. Clean beaters thoroughly.
In another bowl, whip cream until stiff peaks form. Using a rubber spatula, carefully fold egg whites, then whipped cream into cheese mixture until well blended.
Pour half the cheese mixture over prepared crust, then pour on half the lingonberry sauce. Use a sharp knife to make a swirling, marbled pattern. Top with remaining cheese mixture, smoothing the surface with a spatula.
Bake cheesecake at 325ºF (160ºC) for 75 minutes; turn off oven but let cake sit inside for 2 hours to cool and prevent cracking. Remove from oven, cool completely at room temperature, then loosely cover with plastic wrap and refrigerate overnight. To serve, dip knife into ice water and wipe clean after each slice. Pass the remaining lingonberry sauce.