Wayne Boatwright wrote:
>
> On Wed 28 May 2008 08:17:27p, sf told us...
>
> > On Thu, 29 May 2008 01:57:47 GMT, Wayne Boatwright
> > > wrote:
> >
> >>If you're using a springform pan,
> >>be sure to wrap the outside in a double layer of foil, as the butter may
> >>seep out during the early stages of baking.
> >
> > I use springform pans for cheesecake, no need to wrap them in foil....
> > maybe mine are tighter, but they are old and I didn't break the bank
> > buying them. I think I may have purchased them from Cost Plus - 30+
> > years ago.
> >
>
> I only suggest that because I have had them leak butter if there are no
> crumbs. It was messy.

I always put my springform pan on a regular baking sheet for any
possible containment. A friend of mine once made a cheesecake and bumped
the springform latch when moving the pan to the oven - not pretty. I've
taken to putting a parchment paper disk in the bottom of the pan since
I've found it difficult to separate the cheesecake from the bottom of
the springform pan at times. The side ring normally isn't a problem.

On Thu, 29 May 2008 15:41:41 -0500, "Pete C." >
wrote:

> I've
>taken to putting a parchment paper disk in the bottom of the pan

Works wonders for many things.....cut a sheet that is two inches
longer on each end of a baking pan and it makes a great saddle to lift
out cakes, brownies, etc. The famous no knead bread recipe works
just wonderful with a parchement "saddle" to pick up the sticky dough
and put in your cast iron dutch oven. A lot safer from getting
burned also.

On Thu 29 May 2008 01:41:41p, Pete C. told us...

>
> Wayne Boatwright wrote:
>>
>> On Wed 28 May 2008 08:17:27p, sf told us...
>>
>> > On Thu, 29 May 2008 01:57:47 GMT, Wayne Boatwright
>> > > wrote:
>> >
>> >>If you're using a springform pan,
>> >>be sure to wrap the outside in a double layer of foil, as the butter
may
>> >>seep out during the early stages of baking.
>> >
>> > I use springform pans for cheesecake, no need to wrap them in foil....
>> > maybe mine are tighter, but they are old and I didn't break the bank
>> > buying them. I think I may have purchased them from Cost Plus - 30+
>> > years ago.
>> >
>>
>> I only suggest that because I have had them leak butter if there are no
>> crumbs. It was messy.
>
> I always put my springform pan on a regular baking sheet for any
> possible containment. A friend of mine once made a cheesecake and bumped
> the springform latch when moving the pan to the oven - not pretty. I've
> taken to putting a parchment paper disk in the bottom of the pan since
> I've found it difficult to separate the cheesecake from the bottom of
> the springform pan at times. The side ring normally isn't a problem.

Oh, I bet that was a mess! The pan I use the most is a "springless" form
pan, loose bottom that fits nicely into a groove at the bottom of the ring.
My others have the spring latch, so I'm careful with those.



--
Wayne Boatwright
-------------------------------------------
Thursday, 05(V)/29(XXIX)/08(MMVIII)
-------------------------------------------
-------------------------------------------
What if it was the Warren Commission
who killed JFK?
-------------------------------------------

"Margaret Suran" > ha scritto nel messaggio
news:483c25f5$0
> It sounds like the typical Italian Cheesecake. It's one I do not like, so
> I have never tried to duplicate it. As far as I am concerned, it has to
> be nice and creamy.

I don't know how typical it is, but it does sound like ricotta al forno from
Sicily. We buy it at the supermarket by how many grams we want. I've never
heard an Italian consider it a cheesecake. When they talk cheesecake, they
mean the creamy US style one.

On Thu, 5 Jun 2008 20:42:16 +0200, "Giusi" >
wrote:

>"Margaret Suran" > ha scritto nel messaggio
>news:483c25f5$0
>> It sounds like the typical Italian Cheesecake. It's one I do not like, so
>> I have never tried to duplicate it. As far as I am concerned, it has to
>> be nice and creamy.
>
>I don't know how typical it is, but it does sound like ricotta al forno from
>Sicily. We buy it at the supermarket by how many grams we want. I've never
>heard an Italian consider it a cheesecake. When they talk cheesecake, they
>mean the creamy US style one.
>
So, what is your typical Italian "not cheesecake" called?

--
See return address to reply by email
remove the smile first

"sf" <.> ha scritto nel messaggio
...
> On Thu, 5 Jun 2008 20:42:16 +0200, "Giusi" >
> wrote:
>
>>"Margaret Suran" > ha scritto nel
>>messaggio
>>news:483c25f5$0
>>> It sounds like the typical Italian Cheesecake. It's one I do not like,
>>> so
>>> I have never tried to duplicate it. As far as I am concerned, it has to
>>> be nice and creamy.
>>
>>I don't know how typical it is, but it does sound like ricotta al forno
>>from
>>Sicily. We buy it at the supermarket by how many grams we want. I've
>>never
>>heard an Italian consider it a cheesecake. When they talk cheesecake,
>>they
>>mean the creamy US style one.
>>
> So, what is your typical Italian "not cheesecake" called?

It is Sicilian and called Ricotta al Forno, or baked ricotta. There are
savory forms of it in other parts of Italy, but this sort of sweet one is
Sicilian. Cheesecake is not typical at all, anywhere. It's a real treat
and usually made at home for family and friends.

All of Italian cooking is really regional. I know people say that all the
time, but it's hard to know how extensive that is. What is everyday food in
one place will be unknown in another. Some things are now made everywhere,
but differently almost to the point of being a different dish, like pizza
having such varied forms.

There are also regional prejudices. At school I have to do all the lessons
on the South, because my partner in school knows nothing of it and it looks
like she plans to learn nothing of it. The last time we taught the South,
she ate the cheese and the dessert. She would not even try the other foods.

On Fri, 6 Jun 2008 09:09:43 +0200, "Giusi" >
wrote:

>It is Sicilian and called Ricotta al Forno, or baked ricotta.

is this lightened up with egg whites?


--
See return address to reply by email
remove the smile first

On Fri, 6 Jun 2008 09:09:43 +0200, "Giusi" >
wrote:

>
>It is Sicilian and called Ricotta al Forno, or baked ricotta. There are
>savory forms of it in other parts of Italy, but this sort of sweet one is
>Sicilian. Cheesecake is not typical at all, anywhere. It's a real treat
>and usually made at home for family and friends.

I looked this up *after* I posted before and found the savory, lasagne
style - which reminded me of a long gone lasagne I used to crave. It
was basically baked ricotta about 2 inches thick, wrapped around the
sides with a single lasagne noodle and topped with meat gravy/ragu
(sauce to us americanos). It was absolutely delicious.

Do you have any pictures of the sweet version?

--
See return address to reply by email
remove the smile first

sf wrote:
> On Fri, 6 Jun 2008 09:09:43 +0200, "Giusi" >
> wrote:
>
>> It is Sicilian and called Ricotta al Forno, or baked ricotta.
>
> is this lightened up with egg whites?
>
>

I have had this bookmarked for a while. http://tinyurl.com/4juvc4

This is the unhelpful translation courtesy of
http://www1.worldlingo.com/en/produc...anslator.html:

Ingredients for one cassata for 6 - 8 persons:
500 gr. of annealed fresh it vaccinates
150 gr. of sugar
4 eggs
100 gr. of candita orange
100 gr. of canditi
150 gr. of chocolate fusing in flakes
150 gr of uvetta
75 gr. of pistachio nuts trita
to you cinnamon
In order to prepare the cassata one you will have need of a sieve or a
colapasta to rather small holes. Passages to the sieve or the strainer
the annealed one in order to render it and more cremosa homogenous,
while you blink 2 eggs with the sugar until that you will not obtain one
rather clear cream, unitele to the annealed one adding gradually to
coverallses the ingredients, cioé: the uvetta, the canditi ones, the
rind of candita orange, the pistachio nuts and the chocolate, turns the
obtained paste and dusts it to you with the cinnamon, continued to turn
while you will carry the furnace to 145 degrees.
Once caught up the temperature, imburrae a stamp and put into an oven
for 30 minuteren.


If anyone can give me a better translation, I'd like to try this cake,I
think. I am hoping to get past the blinking eggs.

Texas Janet, still laughing..
--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

On Sat 07 Jun 2008 05:40:59p, Janet Wilder told us...

> sf wrote:
>> On Fri, 6 Jun 2008 09:09:43 +0200, "Giusi" >
>> wrote:
>>
>>> It is Sicilian and called Ricotta al Forno, or baked ricotta.
>>
>> is this lightened up with egg whites?
>>
>>
>
> I have had this bookmarked for a while. http://tinyurl.com/4juvc4
>
> This is the unhelpful translation courtesy of
> http://www1.worldlingo.com/en/produc...translator.htm
l:
>
> Ingredients for one cassata for 6 - 8 persons:
> 500 gr. of annealed fresh it vaccinates
> 150 gr. of sugar
> 4 eggs
> 100 gr. of candita orange
> 100 gr. of canditi
> 150 gr. of chocolate fusing in flakes
> 150 gr of uvetta
> 75 gr. of pistachio nuts trita
> to you cinnamon
> In order to prepare the cassata one you will have need of a sieve or a
> colapasta to rather small holes. Passages to the sieve or the strainer
> the annealed one in order to render it and more cremosa homogenous,
> while you blink 2 eggs with the sugar until that you will not obtain one
> rather clear cream, unitele to the annealed one adding gradually to
> coverallses the ingredients, cioé: the uvetta, the canditi ones, the
> rind of candita orange, the pistachio nuts and the chocolate, turns the
> obtained paste and dusts it to you with the cinnamon, continued to turn
> while you will carry the furnace to 145 degrees.
> Once caught up the temperature, imburrae a stamp and put into an oven
> for 30 minuteren.
>
>
> If anyone can give me a better translation, I'd like to try this cake,I
> think. I am hoping to get past the blinking eggs.
>
> Texas Janet, still laughing..

I would bet the Giusi could.

--
Wayne Boatwright
-------------------------------------------
Saturday, 06(VI)/07(VII)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Cats must ask to be (fed/petted/let
out) when the humans are making whoopee.
-------------------------------------------

"sf" <.> ha scritto nel messaggio
...
> On Fri, 6 Jun 2008 09:09:43 +0200, "Giusi" >
> wrote:
>
>>
>>It is Sicilian and called Ricotta al Forno, or baked ricotta.

> I looked this up *after* I posted before and found the savory, lasagne
> style - which reminded me of a long gone lasagne I used to crave. It
> was basically baked ricotta about 2 inches thick, wrapped around the
> sides with a single lasagne noodle and topped with meat gravy/ragu
> (sauce to us americanos). It was absolutely delicious.
>
> Do you have any pictures of the sweet version?

No, I don't. Real cheesecake is made at home here, but ricotta al forno
isn't. So I don't make it, but instead buy a slice at the deli counter if I
feel virtuous. I'm sure in Sicily people make it at home, but since you'd
not want a whole one, the rest of us just buy it. I recall the ingredients
as being ricotta, sugar, lemon and egg.
From curiosity I will look up some Sicilian cookery sites and see if any of
them have this recipe, but since the commercial variety is clean and good,
maybe no one makes it!

"Janet Wilder" > ha scritto nel messaggio
...
> sf wrote:
>> On Fri, 6 Jun 2008 09:09:43 +0200, "Giusi" >
>> wrote:
>>
>>> It is Sicilian and called Ricotta al Forno, or baked ricotta.
>>
>> is this lightened up with egg whites?
>>
>>
>
> I have had this bookmarked for a while. http://tinyurl.com/4juvc4
>
> This is the unhelpful translation courtesy of
> http://www1.worldlingo.com/en/produc...anslator.html:
>
> Ingredients for one cassata for 6 - 8 persons:
> 500 gr. of annealed fresh it vaccinates
> 150 gr. of sugar
> 4 eggs
> 100 gr. of candita orange
> 100 gr. of canditi
> 150 gr. of chocolate fusing in flakes
> 150 gr of uvetta
> 75 gr. of pistachio nuts trita
> to you cinnamon
> In order to prepare the cassata one you will have need of a sieve or a
> colapasta to rather small holes. Passages to the sieve or the strainer the
> annealed one in order to render it and more cremosa homogenous, while you
> blink 2 eggs with the sugar until that you will not obtain one rather
> clear cream, unitele to the annealed one adding gradually to coverallses
> the ingredients, cioé: the uvetta, the canditi ones, the rind of candita
> orange, the pistachio nuts and the chocolate, turns the obtained paste and
> dusts it to you with the cinnamon, continued to turn while you will carry
> the furnace to 145 degrees.
> Once caught up the temperature, imburrae a stamp and put into an oven for
> 30 minuteren.
>
>
> If anyone can give me a better translation, I'd like to try this cake,I
> think. I am hoping to get past the blinking eggs.
>
> Texas Janet, still laughing..
> --
> Janet Wilder
> Bad spelling. Bad punctuation

Cassata is very different to ricotta al forno, than goodnes, becaus eit is
rich as can be. They make cassata flavored gelato here, and a lot if
Americans love it. I'll look at the recipe later and translate it for you.
Right now I am baking rolls.

"Janet Wilder"
Here is the translation, but I recommend finding another recipe. There must
be many in English online.

Cassata is a typical Sicilian sweet for Easter. It's made many different
ways, you'll find many versions. The version I propose today is simple a
summery.

45 minutes cooking time

For a cassata serving 6-8

1 pound of fresh cow's ricotta

150 g of sugar

4 eggs

100 g of candied orange peel

100 g of candied mixed peels

150 g of dark chocolate in flakes, shards, broken pieces

150 g raisins

75 g of chopped pistachios

cinnamon

You need a strainer or colander with small holes to make this. Press the
ricotta through the strainer or colander to make it smooth, homogeneous and
creamy. Then beat two eggs with the sugar until they are a very light cream,
then add the ricotta, bit by bit adding the other ingredients: the orange
peel, the other peel, the chocolate, the raisins and the pistachios. Stir,
fold, and sprinkle with cinnamon, but not too much. Continue to stir And
fold while the oven heats to 145°C or 300°F. When the oven is hot, butter an
ovenproof pan and put the mixture in it then bake it for 30 minutes.

The recipe is very easy but be careful not to overcook it or more than that,
not too use too much cinnamon.

It never mentions the other two eggs and never mentions a guideline amount
of cinnamon. overall not a very good recipe. What you'll get from it will
not resemble what I am used to as cassata, but I may not have had the
perfect version.


--
http://www.judithgreenwood.com

"Wayne Boatwright" > ha scritto nel messaggio
6.120...
> On Sat 07 Jun 2008 05:40:59p, Janet Wilder told us...
>> If anyone can give me a better translation, I'd like to try this cake,I
>> think. I am hoping to get past the blinking eggs.
>>
>> Texas Janet, still laughing..
>
> I would bet the Giusi could.
>
> --
> Wayne Boatwright

As could the Vilco, but he's sleeping off his Saturday night, while I am
still home with a cold.

Giusi > wrote:

> "Margaret Suran" > ha scritto
> > It sounds like the typical Italian Cheesecake.
>
> I don't know how typical it is, but it does sound like ricotta al forno from
> Sicily.

.... or torta di ricotta... Here is a recipe from _Trattoria_ by
Patricia Wells_ who credits it to Checchino dal 1887, in Rome.

Victor


Ricotta Cheesecake with Pine Nuts and Raisins
Torta di Ricotta

This is a delicate, tenderly sweet, and crustless ricotta cheesecake,
studded lightly with pine nuts and raisins, and harboring a faint hint
of lemon, orange, and spice. I frankly prefer it to the heavier, richer
American-style cheesecake, and strongly recommend that cheesecake lovers
add it to their repertoire. I sampled this dessert one sunny Saturday
in December, at the excellent family-run trattoria Checchino dal 1887,
in Rome.

Unsalted butter and all-purpose flour for preparing the cake pan
1 cup (200 g) vanilla sugar
1/3cup (45 g) all-purpose flour, sifted
1/2cup (2 ounces; 60 g) pine nuts
3/2cup (70 g) sultanas
1/4teaspoon fine sea salt
2 pounds (1 kg) whole-milk ricotta (or two 15-ounce containers)
6 large eggs, at room temperature, lightly beaten
1 teaspoon ground cinnamon
1 teaspoon freshly ground nutmeg
2 teaspoons pure vanilla extract
Grated zest (yellow peel) of 1 lemon
Grated zest (orange peel) of 1 orange
Icing sugar, for garnish

1. Preheat the oven to 300°F (150°C; gas mark 3).

2. Generously butter and flour a 9-inch (23-cm) springform pan, tapping
out any excess flour. Set aside.

3. In a small bowl, stir together the vanilla sugar, flour, pine nuts,
raisins, and salt. Set aside.

4. In the bowl of an electric mixer fitted with a paddle, gently beat
the ricotta at low speed until smooth. Add the beaten eggs little by
little, then add the vanilla sugar mixture and gently mix to blend. Add
the spices, vanilla, and zests. Mix to blend thoroughly.

5. Pour the batter into the prepared cake pan. Place the pan in the
center of the oven and bake until the cheesecake is a deep golden brown
and fairly firm in the center, and a toothpick inserted in the center
comes out clean, about 1 hour and 30 minutes. Transfer to a baking rack
to cool. Once cooled, cover the cheesecake with plastic wrap and
refrigerate until serving time. (The cake can be made up to 1 day in
advance.)

6. To serve, release the sides of the springform pan, leaving the
cheesecake on the pan base. Sprinkle the top generously with
Icing sugar and serve, cutting into very thin wedges.

Yield: 16 to 20 servings

Giusi said...

> "sf" <.> ha scritto nel messaggio
> ...
>> On Fri, 6 Jun 2008 09:09:43 +0200, "Giusi" >
>> wrote:
>>
>>>
>>>It is Sicilian and called Ricotta al Forno, or baked ricotta.
>
>> I looked this up *after* I posted before and found the savory, lasagne
>> style - which reminded me of a long gone lasagne I used to crave. It
>> was basically baked ricotta about 2 inches thick, wrapped around the
>> sides with a single lasagne noodle and topped with meat gravy/ragu
>> (sauce to us americanos). It was absolutely delicious.
>>
>> Do you have any pictures of the sweet version?
>
> No, I don't. Real cheesecake is made at home here, but ricotta al forno
> isn't. So I don't make it, but instead buy a slice at the deli counter
> if I feel virtuous. I'm sure in Sicily people make it at home, but
> since you'd not want a whole one, the rest of us just buy it. I recall
> the ingredients as being ricotta, sugar, lemon and egg.
> From curiosity I will look up some Sicilian cookery sites and see if any
> of them have this recipe, but since the commercial variety is clean and
> good, maybe no one makes it!


Aside: There's a restaurant in town called "La Forno" that makes pizzas,
cheesesteaks, etc. Is there a mistake in the name? I'm under the impression
there is.

Andy
Loves but can't have cheesecake anymore.

"Andy" <q> ha scritto nel messaggio
...
> Giusi said...
> Aside: There's a restaurant in town called "La Forno" that makes pizzas,
> cheesesteaks, etc. Is there a mistake in the name? I'm under the
> impression
> there is.
>
> Andy
> Loves but can't have cheesecake anymore.

Make the ricotta al forno I posred! It's everything right for you.

In Italian forno is irreversibly masculine for oven. I don't know if it is
in Spanish? Maybe it's feminine in Spanish, but didn't think forno was
Spanish.

Giusi said...

> "Andy" <q> ha scritto nel messaggio
> ...
>> Giusi said...
>> Aside: There's a restaurant in town called "La Forno" that makes
>> pizzas, cheesesteaks, etc. Is there a mistake in the name? I'm under
>> the impression
>> there is.
>>
>> Andy
>> Loves but can't have cheesecake anymore.
>
> Make the ricotta al forno I posred! It's everything right for you.
>
> In Italian forno is irreversibly masculine for oven. I don't know if it
> is in Spanish? Maybe it's feminine in Spanish, but didn't think forno
> was Spanish.


Giusi,

It's an Italian restaurant. So La or Lo Forno is correct?!?

Best,

Andy

No, it must be il forno.

--
http://www.judithgreenwood.com
"Andy" <q> ha scritto nel messaggio
...
> Giusi said...
>
>> "Andy" <q> ha scritto nel messaggio
>> ...
>>> Giusi said...
>>> Aside: There's a restaurant in town called "La Forno" that makes
>>> pizzas, cheesesteaks, etc. Is there a mistake in the name? I'm under
>>> the impression
>>> there is.
>>>
>>> Andy
>>> Loves but can't have cheesecake anymore.
>>
>> Make the ricotta al forno I posred! It's everything right for you.
>>
>> In Italian forno is irreversibly masculine for oven. I don't know if it
>> is in Spanish? Maybe it's feminine in Spanish, but didn't think forno
>> was Spanish.
>
>
> Giusi,
>
> It's an Italian restaurant. So La or Lo Forno is correct?!?
>
> Best,
>
> Andy

Giusi said...

> No, it must be il forno.


Giusi,

Thanks! I had a sneaking suspicion something was wrong but never mentioned
it.

Best,

Andy

On Sun 08 Jun 2008 02:03:34a, Giusi told us...

> "Wayne Boatwright" > ha scritto nel messaggio
> 6.120...
>> On Sat 07 Jun 2008 05:40:59p, Janet Wilder told us...
>>> If anyone can give me a better translation, I'd like to try this cake,I
>>> think. I am hoping to get past the blinking eggs.
>>>
>>> Texas Janet, still laughing..
>>
>> I would bet the Giusi could.
>>
>> --
>> Wayne Boatwright
>
> As could the Vilco, but he's sleeping off his Saturday night, while I am
> still home with a cold.
>
>
>

Sorry to hear that you're nursing a cold, Giusi. Feel better soon!

--
Wayne Boatwright
-------------------------------------------
Sunday, 06(VI)/08(VIII)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Hello, I'm the Doctor, and this is my
companion, @FN@.
-------------------------------------------

Giusi wrote:
> "Janet Wilder"
> Here is the translation, but I recommend finding another recipe. There must
> be many in English online.

Thank you so much for taking the time to translate that for me. It does
appear to be a "defective" recipe so I'll not make it.

Thanks, again.

Texas Janet


--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life