Ricotta Cheese Crumble
Ricotta cheese is one of those items that most conect it to the lushes filling between lasagna noodles. But for many cultures it also has a rich history as add-in or star to everything from pancakes , pasta to dips and even sweet endings. Frank (@Frank_mentorsf) went live last week with several ways to use Ricotta cheese. First he shares this recipe for a Ricotta Cheese Crumble. This resembles the marriage of a custardy like cheesecake sandwiched between layers of a simple crumble. He also share his version of using ricotta as a dip and topping which we will share tomorrow here on In The Kitchen.
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Ricotta Cheese Crumble
Ricotta filling:
2 cups ricotta cheese (drained)
7 Tbsp sugar
1 egg
2 lemons, zested ( you can also substitute with oranges)
Crumb cover and base:
2 ¼ cup all-purpose flour
1 egg
7 Tbsp sugar
6 Tbsp vegetable oil
2 tsp baking powder
1 lemon, zested
Preparations
Preheat the oven to 350F°/180C°.
Line with parchment paper and butter a 9” springform pan
To make the ricotta filling, place in a medium bowl the filling items and gently blend together with a fork.
To make the crumb , place the remaining ingredients in a bowl and using your fingers, rub the egg and the oil into the flour, zest and sugar to make a crumb-like mixture
Using about ⅔ of the crumbs, make the cake bottom and edges, lightly shape up the sides to make a ridge. You don’t need to compress it tight
Pour the filling into the this crumble shell, then top with a sprinkle the crumble mixture
Bake for 30-40 minutes until lightly golden.
Let it cool at room temperature, and served dusted with icing sugar
Note: You can use any combination of citrus with this crumble. You can also add chopped pistachios to the top layer of the crumb for some extra crunch.
