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Tops Friendly Markets Recipes

Image for Recipe Ricotta and Evalon Cheesecake

Ricotta and Evalon Cheesecake

Tops Exclusive

Yield: 22 servings



Preheat oven to 375 degrees F. Line 22 cupcake tins with paper liners, grease them, and set them aside.

In a food processor, process the living daylights out of your graham crackers. Add the salt and process a little more. We want a nice fine crumb. With the processor running, drizzle in the melted butter and process for a few seconds until the mixture clumps together. Spoon the mixture into your cupcake tins (roughly two tablespoons of the mixture per tin) and then use a glass or spoon to press it down firmly and evenly. If the mixture is sticking to your glass or spoon, spray it with a little cooking spray.
set the cupcake tins in the fridge while you make the filling.

To make the filling, you're gonna use your food processor again. (Don't worry about cleaning it out, it just has butter and graham cracker residue in it and that is ok.)

Add the flour, sugar, salt, and evalon, and pulse it a few times to combine everything and break up the evalon. Add the ricotta, lemon zest, lemon juice, and extracts, and process it until smooth. two minutes-ish.

With the processor running, add the eggs one at a time, processing a bit after each one.

Spoon the mixture into your cupcake tins. It can come up pretty high, up to about 1/4-inch from the top of the tin. Bake for 20 minutes, until the outer edges are set but the centers are still a little jiggly. Turn the oven off, open it about halfway, and let them be for about 45 minutes. Remove them from the oven and let them cool completely at room temperature. Chill them for an hour or two, or overnight.

Spoon on your jam.

These will keep in the fridge for up to a week.

*Evalon is a supple, sweet cheese with fruity and nutty finish made from whole pasteurised goat milk, made by the LaClare Family Farm based in Wisconsin, USA since 1978. This goat's cheese is ripened for over four months and has approximately a year's shelf life.

This Gouda style artisan cheese is great for cheese boards, appetizers or in Italian dishes. Works very well with any food, especially spicy food as it softens the heat. It is a great accompaniment for fruity white wines, dry red wines, or Champagne. It goes particularly well with Belgian beers.

This goat cheese has won many awards such as Best of Class at 2011 American Cheese Society Contest, silver medals at 2010 American Cheese Society Contest, 2009 United States Championship Cheese, 2009 American Dairy Goat Association Contest.

Please note that some ingredients and brands may not be available in every store.

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