As many of you who visit the Inn regularly know, our sous chef Jeffrey is a great baker and makes lots of the Inn's desserts. He just recently introduced a new "Italian cheesecake" to the menu which uses ricotta cheese instead of cream cheese as the base. You're going to love it, so scroll down for the recipe and treat yourself to a special indulgence.
To good times with great food,
12 oz Whole Milk Ricotta
1/2 c Sugar
1/2 tsp Vanilla
6 oz Caramel Ice Cream Topping
1/2 c Chopped Pecans
Roll out pastry to fit halfway up a 10" springform pan. Bake in a 400 degree oven for 12 minutes. Allow to cool.
Beat together ricotta, sugar, 2 eggs and vanilla. Pour into pan lined with cooled cooked pastry and make in 325 degree oven for 20 minutes.
Beat 1 egg until fluffy and stir in caramel topping.
Remove pan from oven, sprinkle pecans over the top, drizzle all of caramel mixture and return to 325 degree oven for 20 more minutes.
Remove pan from oven and cool. Refrigerator for 4 hours before cutting.