Daily Recipe 10/08/03 : Cheesecake, Rum and Ricotta
New York City

Cheesecake, Rum and Ricotta recipe today with the daily updated recipe from NYC Chef Dr. Delicious. Recipes from an Italian, French, or Haute Cuisine Collection.  Recipes include Chocolate Desserts, Macaroni, Spinach, Rosemary, Soup, Chicken, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Rice & Pasta.  Edited by New York City Chef.
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NYC Chef Dr. Delicious Daily Recipes
Chef's Daily Recipe for 10/08/03 : Cheesecake, Rum and Ricotta
"Cheesecake, Rum & Ricotta"
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2 cups sugared graham cracker crumbs
2 tablespoons Canola oil

4 eggs
1 cup sugar
1 teaspoon vanilla extract
2 tablespoons rum
8 oz. Softened non-fat cream cheese
1 1/2 cups part skim Ricotta cheese, well drained in a sieve
3 tablespoons chopped pecans
1 teaspoon flour

Preheat oven to 375 degrees.  Spray a 9 inch spring-mold pan with non-stick oil. Combine crust ingredients in a mixing bowl.  Press cracker crumb mixture into bottom of pan and 2 1/2 inches up the sides. Bake for 3 minutes, then chill. In a mixing bowl, beat the eggs until light and foamy. Gradually add sugar, vanilla and rum.  Add cream cheese and Ricotta, blend until smooth. Dust pecans with flour, stir into filling and pour into crust.  Bake 35 - 40 minutes.  Chill 6 hours before serving. Makes a 9 inch cheesecake.
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