MEK Ricotta Cheesecake 

Thanks pretty woman, 🙏

recipe

This recipe is enriched us to recommend others that different ingredients added will give us other side recipe. It appears that a layer of pasta put on the top of the cake makes cake a blink.

Amém missionária de DEUS TODO PODEROSO amém

Lovely and beautiful dessert I want to taste it so bad

Reading this is just so heartwarming. I wish you peace and happiness.😌

@@myearthkitchen thank you, I wish you the same. Thanks for the kind words, I needed them today.

Gesya shandy dan puspa ritchway spawner

Please can I get a receipt

Can u say me the receipe 🥺🌞

Yes 🙌🏾

Yes, delicious art

Exactly

Beautiful art

Hell ya bro

I feel like it should be nominated for an artfilm award lol

Yes, this looks good

🥲

Back ground music works wonders.

Try to watch turkuaz kitchen, it has similar vibes and i think she also did it first.

I'm really happy for you!

@@flwrs4anastaria Thank you, it's very nice,☀️

She is so impressed

I can relate to that too. I was Blessed with a family that made everything from scratch. When friends came over, they couldn't believe how awesome the food was. Great memories.

How sweet!

Disculpa no escribo en Inglés. Pero podrías pedirle a la dueña del canal que comparta las medidas exactas de los ingredientes de este postre. Los sports son tan rápidos que no permite tomar nota de todo lo que lleva, me harías un favor grande amigo 😊

​@@leobatz3337ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-qEwuTXOWAgo.htmlsi=k-S--CDDZUxb9g8l

Thank you for the recipe!

Who tf asked

@@tashpointohhh hey hey hey karen chill, 😂 wtf is wrong with you 😂

Se ve todo rico .peto puedes dar la receta y traducir si no no se entiende nada x favor gracias

​@@user-je8xk2bt8phola en la descripción del vídeo está la receta (en los tres puntitos de arriba)🙋🏻‍♀️🙏🏻

WTF no entiendo nada ni veo la lista de ingredientes ni porciones😢​@@mariadelcarmenpereira

I appreciate ❤

True, ricotta is amazing because it works equally well for sweet or savory dishes💯

@@myearthkitchen The recipe looks amazing but you might want to not use the abbreviation 'MEK' as it's the name of a terrorist group

Thank you so much and l make pizza every Friday for my family. And they demand different types of it. 🤷‍♀️😀

@@myearthkitchen just saw your one day pizza dough video. That pizza looks like it’s won some awards! 🤩 happy holidays as well. So happy to have came across your channel

la receta porfavor se nota que es riquisimo

Sim 🗿🍷

Brava ma vorrei poter avere la ricetta nella mia lingua grazie

Откройте канал автора - там есть полное видео и рецепт в описании. 😊

Eu não consegui achar a receita. 🤦🏽‍♂️

@@MarcellusMB1962 ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-qEwuTXOWAgo.htmlsi=w2xAscekE3r-E7z2

​@@MarcellusMB1962Всё же очень просто😊Найдите в интернете рецепт теста для чизкейка,а начинку девушка показала в видео,с пропорциями импровизирует,что вам нравится посыпьте больше)

@@MarcellusMB1962 Write in the search for the video on the channel "ricotta", or the full name "MEK Ricotta Cheesecake". The first there will be a full video lasting 8 minutes.

Thank you so much 🤗 you made my day🙏🥹

Andi viola dan lania fira

And for the first time, for this specific recipe, I flavored the whipped cream with fresh ground cinnamon and it changed the concept of whipped cream for me. I don't think I can ever leave cinnamon powder out from my whipped topping, ever. It's that good, you have to try it at home. Tips: You don't have to drain ricotta. Make sure to pass it through the strainer. I have used icing sugar (the one that has some cornstarch mixed) for both the crust and the batter. The crust gets baked at 350 F and then the cheesecake is baked at 325 F. MEK Ricotta Cheesecake For the crust: 1 ½ cups all-purpose flour ½ cup icing sugar ¼ tsp salt ½ tsp baking powder ½ cup or 8 tbsp cold butter 1 egg Vanilla essence and lemon zest For the ricotta cheesecake batter: 3 eggs ¾ cup confectioner sugar (icing sugar) ¼ tsp salt 2- 15 Oz pks of whole milk ricotta (850g)- at room temp 1 cup mascarpone cheese- at room temp Zest one whole lemon Zest one whole orange 2 tbsp orange juice 2 tbsp flour vanilla ½ tsp cinnamon powder Some cream for brushing the top crust Granulated sugar for sprinkling the top crust Cinnamon-flavored whipped cream and powdered sugar for serving Let's start with the crust first. Heat oven to 350 F and grease your spring form pan. Sift together flour, icing sugar, salt, and baking powder. Add cold diced butter to it and process till the mixture looks like sand. Now crack an egg in there. Add your vanilla and zest to it and knead the dough till it comes together. Roll it out to ⅛ inch thickness using dry flour dust. Spread it on the base of your cheesecake pan ring and remove excess dough as shown in the video. Prick with a fork and bake at 350 F for 12 minutes. Then remove from the oven and set it aside. Gather the rest of the dough and roll it out. Cut out 8 equal-sized triangles from it for layering at the top later. Now let's prepare the batter. Reduce oven temp to 325 F. Crack eggs in a bowl and add sugar and salt to it. Whisk till light and airy. In a separate bowl place a mesh strainer and add your ricotta cheese to it. Using the back of a flat spatula pass the ricotta through the strainer. We are doing that for a creamy texture. Add mascarpone to the strained ricotta and mix. Now pour the whisked eggs and sugar mixture in there. Mix it well. Also add lemon and orange zest, orange juice, flour, and cinnamon to it. Mix it all well and pour it on top of the prepared and baked crust. Arrange the cutout triangles on top of the batter gently. Brush the tops with cream and sprinkle sugar on top. Bake at 325 F for 50 minutes. After 50 minutes have passed, turn off the oven and leave the cake inside the oven leaving the door ajar. Leave the cake in there with the door ajar for an hour. Then transfer to the fridge and cool for a few hours or you can also serve at room temperature. Dust with powdered sugar and serve with cinnamon-flavored whipped topping to the side. Enjoy!

Thank you so much. 🙏🥹😍

TE ASSEGURO..ED É BONISSIMA..MARYJOU PROF.ITALIANO E DESIGN DE MODA

That's very easy. For the dough, it is a pie crust dough and for the filling it is just a cheese cake. You can googling German Cheese Cake recipe. Except, instead of using normal cream cheese this lady the video use riccota cheese. What is interesting she put 2 layer pie crust dough, by putting another layer at the top. And for better taste she is adding cinnamon powder together with lemon zest and juice.

MEK Ricotta Cheesecake For the crust: 1 ½ cups all-purpose flour ½ cup icing sugar ¼ tsp salt ½ tsp baking powder ½ cup or 8 tbsp cold butter 1 egg Vanilla essence and lemon zest For the ricotta cheesecake batter: 3 eggs ¾ cup confectioner sugar (icing sugar) ¼ tsp salt 2- 15 Oz pks of whole milk ricotta (850g)- at room temp 1 cup mascarpone cheese- at room temp Zest one whole lemon Zest one whole orange 2 tbsp orange juice 2 tbsp flour vanilla ½ tsp cinnamon powder Some cream for brushing the top crust Granulated sugar for sprinkling the top crust Cinnamon-flavored whipped cream and powdered sugar for serving Let's start with the crust first. Heat oven to 350 F and grease your spring form pan. Sift together flour, icing sugar, salt, and baking powder. Add cold diced butter to it and process till the mixture looks like sand. Now crack an egg in there. Add your vanilla and zest to it and knead the dough till it comes together. Roll it out to ⅛ inch thickness using dry flour dust. Spread it on the base of your cheesecake pan ring and remove excess dough as shown in the video. Prick with a fork and bake at 350 F for 12 minutes. Then remove from the oven and set it aside. Gather the rest of the dough and roll it out. Cut out 8 equal-sized triangles from it for layering at the top later. Now let's prepare the batter. Reduce oven temp to 325 F. Crack eggs in a bowl and add sugar and salt to it. Whisk till light and airy. In a separate bowl place a mesh strainer and add your ricotta cheese to it. Using the back of a flat spatula pass the ricotta through the strainer. We are doing that for a creamy texture. Add mascarpone to the strained ricotta and mix. Now pour the whisked eggs and sugar mixture in there. Mix it well. Also add lemon and orange zest, orange juice, flour, and cinnamon to it. Mix it all well and pour it on top of the prepared and baked crust. Arrange the cutout triangles on top of the batter gently. Brush the tops with cream and sprinkle sugar on top. Bake at 325 F for 50 minutes. After 50 minutes have passed, turn off the oven and leave the cake inside the oven leaving the door ajar. Leave the cake in there with the door ajar for an hour. Then transfer to the fridge and cool for a few hours or you can also serve at room temperature.

And for the first time, for this specific recipe, I flavored the whipped cream with fresh ground cinnamon and it changed the concept of whipped cream for me. I don't think I can ever leave cinnamon powder out from my whipped topping, ever. It's that good, you have to try it at home. Tips: You don't have to drain ricotta. Make sure to pass it through the strainer. I have used icing sugar (the one that has some cornstarch mixed) for both the crust and the batter. The crust gets baked at 350 F and then the cheesecake is baked at 325 F. MEK Ricotta Cheesecake For the crust: 1 ½ cups all-purpose flour ½ cup icing sugar ¼ tsp salt ½ tsp baking powder ½ cup or 8 tbsp cold butter 1 egg Vanilla essence and lemon zest For the ricotta cheesecake batter: 3 eggs ¾ cup confectioner sugar (icing sugar) ¼ tsp salt 2- 15 Oz pks of whole milk ricotta (850g)- at room temp 1 cup mascarpone cheese- at room temp Zest one whole lemon Zest one whole orange 2 tbsp orange juice 2 tbsp flour vanilla ½ tsp cinnamon powder Some cream for brushing the top crust Granulated sugar for sprinkling the top crust Cinnamon-flavored whipped cream and powdered sugar for serving Let's start with the crust first. Heat oven to 350 F and grease your spring form pan. Sift together flour, icing sugar, salt, and baking powder. Add cold diced butter to it and process till the mixture looks like sand. Now crack an egg in there. Add your vanilla and zest to it and knead the dough till it comes together. Roll it out to ⅛ inch thickness using dry flour dust. Spread it on the base of your cheesecake pan ring and remove excess dough as shown in the video. Prick with a fork and bake at 350 F for 12 minutes. Then remove from the oven and set it aside. Gather the rest of the dough and roll it out. Cut out 8 equal-sized triangles from it for layering at the top later. Now let's prepare the batter. Reduce oven temp to 325 F. Crack eggs in a bowl and add sugar and salt to it. Whisk till light and airy. In a separate bowl place a mesh strainer and add your ricotta cheese to it. Using the back of a flat spatula pass the ricotta through the strainer. We are doing that for a creamy texture. Add mascarpone to the strained ricotta and mix. Now pour the whisked eggs and sugar mixture in there. Mix it well. Also add lemon and orange zest, orange juice, flour, and cinnamon to it. Mix it all well and pour it on top of the prepared and baked crust. Arrange the cutout triangles on top of the batter gently. Brush the tops with cream and sprinkle sugar on top. Bake at 325 F for 50 minutes. After 50 minutes have passed, turn off the oven and leave the cake inside the oven leaving the door ajar. Leave the cake in there with the door ajar for an hour. Then transfer to the fridge and cool for a few hours or you can also serve at room temperature. Dust with powdered sugar and serve with cinnamon-flavored whipped topping to the side. Enjoy!

MEK Ricotta Cheesecake For the crust: 1 ½ cups all-purpose flour ½ cup icing sugar ¼ tsp salt ½ tsp baking powder ½ cup or 8 tbsp cold butter 1 egg Vanilla essence and lemon zest For the ricotta cheesecake batter: 3 eggs ¾ cup confectioner sugar (icing sugar) ¼ tsp salt 2- 15 Oz pks of whole milk ricotta (850g)- at room temp 1 cup mascarpone cheese- at room temp Zest one whole lemon Zest one whole orange 2 tbsp orange juice 2 tbsp flour vanilla ½ tsp cinnamon powder Some cream for brushing the top crust Granulated sugar for sprinkling the top crust Cinnamon-flavored whipped cream and powdered sugar for serving Let's start with the crust first. Heat oven to 350 F and grease your spring form pan. Sift together flour, icing sugar, salt, and baking powder. Add cold diced butter to it and process till the mixture looks like sand. Now crack an egg in there. Add your vanilla and zest to it and knead the dough till it comes together. Roll it out to ⅛ inch thickness using dry flour dust. Spread it on the base of your cheesecake pan ring and remove excess dough as shown in the video. Prick with a fork and bake at 350 F for 12 minutes. Then remove from the oven and set it aside. Gather the rest of the dough and roll it out. Cut out 8 equal-sized triangles from it for layering at the top later. Now let's prepare the batter. Reduce oven temp to 325 F. Crack eggs in a bowl and add sugar and salt to it. Whisk till light and airy. In a separate bowl place a mesh strainer and add your ricotta cheese to it. Using the back of a flat spatula pass the ricotta through the strainer. We are doing that for a creamy texture. Add mascarpone to the strained ricotta and mix. Now pour the whisked eggs and sugar mixture in there. Mix it well. Also add lemon and orange zest, orange juice, flour, and cinnamon to it. Mix it all well and pour it on top of the prepared and baked crust. Arrange the cutout triangles on top of the batter gently. Brush the tops with cream and sprinkle sugar on top. Bake at 325 F for 50 minutes. After 50 minutes have passed, turn off the oven and leave the cake inside the oven leaving the door ajar. Leave the cake in there with the door ajar for an hour. Then transfer to the fridge and cool for a few hours or you can also serve at room temperature.

user-sq8dm5ts1t: Olá, você pode encontrar a receita nos vídeos mais longos dela, nomeadamente, na descrição (não nos comentários). A receita consta em inglês, espero que entenda este idioma 😊 Aqui está o link ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-qEwuTXOWAgo.htmlsi=YwfpYPJJ5WCekrLj

And for the first time, for this specific recipe, I flavored the whipped cream with fresh ground cinnamon and it changed the concept of whipped cream for me. I don't think I can ever leave cinnamon powder out from my whipped topping, ever. It's that good, you have to try it at home. Tips: You don't have to drain ricotta. Make sure to pass it through the strainer. I have used icing sugar (the one that has some cornstarch mixed) for both the crust and the batter. The crust gets baked at 350 F and then the cheesecake is baked at 325 F. MEK Ricotta Cheesecake For the crust: 1 ½ cups all-purpose flour ½ cup icing sugar ¼ tsp salt ½ tsp baking powder ½ cup or 8 tbsp cold butter 1 egg Vanilla essence and lemon zest For the ricotta cheesecake batter: 3 eggs ¾ cup confectioner sugar (icing sugar) ¼ tsp salt 2- 15 Oz pks of whole milk ricotta (850g)- at room temp 1 cup mascarpone cheese- at room temp Zest one whole lemon Zest one whole orange 2 tbsp orange juice 2 tbsp flour vanilla ½ tsp cinnamon powder Some cream for brushing the top crust Granulated sugar for sprinkling the top crust Cinnamon-flavored whipped cream and powdered sugar for serving Let's start with the crust first. Heat oven to 350 F and grease your spring form pan. Sift together flour, icing sugar, salt, and baking powder. Add cold diced butter to it and process till the mixture looks like sand. Now crack an egg in there. Add your vanilla and zest to it and knead the dough till it comes together. Roll it out to ⅛ inch thickness using dry flour dust. Spread it on the base of your cheesecake pan ring and remove excess dough as shown in the video. Prick with a fork and bake at 350 F for 12 minutes. Then remove from the oven and set it aside. Gather the rest of the dough and roll it out. Cut out 8 equal-sized triangles from it for layering at the top later. Now let's prepare the batter. Reduce oven temp to 325 F. Crack eggs in a bowl and add sugar and salt to it. Whisk till light and airy. In a separate bowl place a mesh strainer and add your ricotta cheese to it. Using the back of a flat spatula pass the ricotta through the strainer. We are doing that for a creamy texture. Add mascarpone to the strained ricotta and mix. Now pour the whisked eggs and sugar mixture in there. Mix it well. Also add lemon and orange zest, orange juice, flour, and cinnamon to it. Mix it all well and pour it on top of the prepared and baked crust. Arrange the cutout triangles on top of the batter gently. Brush the tops with cream and sprinkle sugar on top. Bake at 325 F for 50 minutes. After 50 minutes have passed, turn off the oven and leave the cake inside the oven leaving the door ajar. Leave the cake in there with the door ajar for an hour. Then transfer to the fridge and cool for a few hours or you can also serve at room temperature. Dust with powdered sugar and serve with cinnamon-flavored whipped topping to the side. Enjoy!

MEK Ricotta Cheesecake For the crust: 1 ½ cups all-purpose flour ½ cup icing sugar ¼ tsp salt ½ tsp baking powder ½ cup or 8 tbsp cold butter 1 egg Vanilla essence and lemon zest For the ricotta cheesecake batter: 3 eggs ¾ cup confectioner sugar (icing sugar) ¼ tsp salt 2- 15 Oz pks of whole milk ricotta (850g)- at room temp 1 cup mascarpone cheese- at room temp Zest one whole lemon Zest one whole orange 2 tbsp orange juice 2 tbsp flour vanilla ½ tsp cinnamon powder Some cream for brushing the top crust Granulated sugar for sprinkling the top crust Cinnamon-flavored whipped cream and powdered sugar for serving Let's start with the crust first. Heat oven to 350 F and grease your spring form pan. Sift together flour, icing sugar, salt, and baking powder. Add cold diced butter to it and process till the mixture looks like sand. Now crack an egg in there. Add your vanilla and zest to it and knead the dough till it comes together. Roll it out to ⅛ inch thickness using dry flour dust. Spread it on the base of your cheesecake pan ring and remove excess dough as shown in the video. Prick with a fork and bake at 350 F for 12 minutes. Then remove from the oven and set it aside. Gather the rest of the dough and roll it out. Cut out 8 equal-sized triangles from it for layering at the top later. Now let's prepare the batter. Reduce oven temp to 325 F. Crack eggs in a bowl and add sugar and salt to it. Whisk till light and airy. In a separate bowl place a mesh strainer and add your ricotta cheese to it. Using the back of a flat spatula pass the ricotta through the strainer. We are doing that for a creamy texture. Add mascarpone to the strained ricotta and mix. Now pour the whisked eggs and sugar mixture in there. Mix it well. Also add lemon and orange zest, orange juice, flour, and cinnamon to it. Mix it all well and pour it on top of the prepared and baked crust. Arrange the cutout triangles on top of the batter gently. Brush the tops with cream and sprinkle sugar on top. Bake at 325 F for 50 minutes. After 50 minutes have passed, turn off the oven and leave the cake inside the oven leaving the door ajar. Leave the cake in there with the door ajar for an hour. Then transfer to the fridge and cool for a few hours or you can also serve at room temperature.

la rlicetta è scritta aggiunta anche tra le risposte al primo messaggio , precisamente alla 28esima delke risposte, quantità degli ingredienti e descrizione della preparazione

Busca no Google "receta de tarta de ricotta", é um clásico da culinaria argentina