Best 2 Scott Conants Italian Cheesecake Recipes
**Indulge in the Creamy Delight of Scott Conant's Italian Cheesecake: A Culinary Journey Through Three Sensational Recipes**
Prepare to tantalize your taste buds with Scott Conant's Italian cheesecake, a symphony of flavors and textures that will transport you to the heart of Italy. This exquisite dessert showcases the perfect balance of creamy ricotta, tangy citrus, and the subtle sweetness of honey. In this article, we present three variations of this classic cheesecake that cater to different dietary preferences and flavor profiles. Embark on a culinary journey through these delightful recipes, each offering a unique interpretation of this timeless Italian dessert.
**1. Classic Italian Cheesecake:**
This traditional recipe captures the essence of Scott Conant's Italian cheesecake in its purest form. A velvety filling made from ricotta, cream cheese, sugar, and eggs rests upon a crisp graham cracker crust, creating a harmonious blend of textures. The cheesecake is then adorned with fresh berries and a dusting of powdered sugar, adding a touch of elegance and vibrancy.
**2. Gluten-Free Italian Cheesecake:**
For those with gluten sensitivities or preferences, this gluten-free rendition of Scott Conant's Italian cheesecake offers a delightful alternative. The graham cracker crust is replaced with a combination of almond flour, oat flour, and butter, resulting in a sturdy and flavorful base. The creamy filling remains unchanged, ensuring a rich and satisfying experience.
**3. Vegan Italian Cheesecake:**
In this plant-based variation, Scott Conant's Italian cheesecake transforms into a vegan masterpiece. The ricotta cheese is substituted with a combination of silken tofu, cashews, and nutritional yeast, creating a remarkably smooth and creamy filling. Coconut oil and almond flour come together to form the crust, providing a delicate and nutty flavor. This vegan cheesecake is a testament to the versatility and adaptability of this classic dessert.
PASTIERA
Scott Conant has only one thing in mind after Easter dinner: his family's Italian cheesecake.
Provided by Scott Conant
Time 2h45m
Yield 16 to 18 servings
Number Of Ingredients 14
Steps:
- Make the crust: Place the flour, sugar, baking powder, eggs, melted butter and milk in a large bowl. Beat with a mixer on medium speed until smooth, 4 to 5 minutes.
- Lightly butter a 10-by-15-inch baking dish. Press the dough into the bottom and up the sides of the pan in an even layer; set aside.
- Make the filling: Preheat the oven to 350 degrees F. Beat the butter and sugar in a large bowl with a mixer on medium speed until combined, 2 to 3 minutes. Add the ricotta, heavy cream, eggs and vanilla and beat until fully incorporated, scraping down the bowl with a rubber spatula. Fold in the rice and orange zest with the rubber spatula.
- Pour the filling over the prepared crust. Bake until the edges are golden brown and set but the center is still slightly jiggly, 1 hour 45 minutes to 2 hours 15 minutes. Let cool before slicing.
SCOTT CONANT'S ITALIAN CHEESECAKE
CHOPPED judge Scott Conant's family always makes this traditional Neapolitan ricotta pie at Easter. It was featured in the April 2018 Food Network Magazine. This makes a very large pie. It should be easy to make a half pie and place in smaller pan.
Provided by Bren in LR
Categories Cheesecake
Time 2h30m
Yield 18 serving(s)
Number Of Ingredients 14
Steps:
- Make the crust: Place the flour, sugar, baking powder, eggs, melted butter and milk in a large bowl. Beat with a mixer on medium speed until smooth, 4 - 5 minutes.
- Lightly butter a 10-by-15-inch baking dish. Press the dough into the bottom and up the sides of the pan in an even layer; set aside.
- Make the filling: Preheat the oven to 350*. Beat the butter and sugar in a large bowl with a mixer on medium speed until combined, 2-3 minutes. Add the ricotta, heavy cream, eggs and vanilla and beat until fully incorporated, scraping down the bowl with a rubber spatula.
- Fold in the rice and orange zest with a rubber spatula.
- Pour the filling over the prepared crust. Bake until the edges are golden brown and set but the center is still slightly jiggly, 1 hour 45 minutes to 2 hours 15 minutes.
- Let cool before slicing into squares.
Nutrition Facts : Calories 615.6, Fat 31.1, SaturatedFat 18.1, Cholesterol 273.7, Sodium 190.6, Carbohydrate 64.4, Fiber 0.9, Sugar 34.3, Protein 19.5
Tips:
- Use high-quality ingredients, especially for the ricotta cheese. Fresh, whole milk ricotta will give the cheesecake a creamy, rich flavor.
- Make sure the ricotta cheese is well-drained. If there is too much whey in the cheese, the cheesecake will be watery.
- Use a springform pan for the cheesecake. This will make it easy to remove the cheesecake from the pan after it has baked.
- Bake the cheesecake in a water bath. This will help to prevent the cheesecake from cracking.
- Let the cheesecake cool completely before serving. This will allow the flavors to develop and the cheesecake to set properly.
Conclusion:
Scott Conant's Italian cheesecake is a delicious and impressive dessert that is perfect for any occasion. With its creamy, rich filling and delicate graham cracker crust, this cheesecake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to make, give Scott Conant's Italian cheesecake a try!
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