Well, my new recipe of the week was a FAIL. I made my first cheesecake. Actually, the first one in the oven in my spring form pan (that I asked for as a gift five years ago); I have made no-bake cheesecake before.
The recipe was a Honey Ricotta Cheesecake with orange zest. I followed the recipe for the most part, although I did not use fresh ricotta and instead used low-fat ricotta. That may have been the whole problem right there. Not sure what I was thinking? Actually I do, I was trying to lose some of the guilt of eating cheesecake. Big mistake!
I did not like the texture (it wasn’t smooth and creamy) of it and it was lacking flavor. It wasn’t horrible; I ate my first piece but did not crave seconds.
I did, however, like the boozy raspberries I marinated to put on top and will definitely make those again. I put the raspberries in a bowl and then added a big splash of Grand Marnier and a drizzle of agave syrup and let them sit for a couple hours. YUM!
FYI – Agave Syrup is something I came across in Mexico. It is a “natural” sweetener similar to honey. I usually put a drop or two in margaritas and in salad dressings.
Since I would NOT make this cheesecake recipe again, I’m not even going to bother sharing it with you. Better luck next time.
Cheers!
No comments:
Post a Comment