L'Italo-Americano

THURSDAY, SEPTEMBER 19, 2019 www.italoamericano.org 30 L'Italo-Americano LA BUONA TAVOLA RECIPES COOKING TIPS SEASONAL DISHES MICHELE BECCI Continued to page 32 A s summer draws to a close, most of us have cleared out our garden beds either to let them rest for the winter months or turn them over for fall crops. But many of us still have that one huge basil plant begging to be preserved until, in the cold dark winter months, it can be used as a tasty reminder of summer's heady aromas or of the sun warm against our skin. My freezer and pantry are now full of my own versions of "sum- mer in a jar" – brightly colored jars of crushed tomatoes line my shelves while frozen cubes of basil pesto fill my freezer. And still a large basil plant remains, but rather than add to my pesto stash in the freezer, it was time to use it up in a few inventive ways. Here I have paired basil and lemon with the creaminess of ri- cotta – a surprisingly delicious combination of savory and sweet that balances and compliments each other. The basil does not overwhelm but adds a note that highlights the tartness of the lemon. The result is a not-to- sweet dessert that is a delicious way to finish off that basil. I have also included a recipe for a tasty libation that quickly became a summer favorite – a basil-infused vodka tonic. Enjoy! Buon appetito, Michele Basil lemon ricotta cheesecake INGREDIENTS For the crust: • 1 1/2 cups almond flour • 4 tsp. melted butter • 1/4 cup brown sugar For the cheesecake: • 6 large eggs • 1 cup basil leaves, packed • 2/3 cup sugar • 2 tsp. vanilla • 2 15-ounce containers whole milk ricotta (or 30 ounces fresh whole milk ricotta) • Zest of 1 lemon • 2 lemons to make can- died lemon slices (optional) • 1 cup sugar • Confectioner's sugar (optional) INSTRUCTIONS Prepare the crust: Preheat the oven to 325 de- grees Fahrenheit. Butter and flour a 9 inch springform pan. Wrap the outside in foil to prevent any leaks. In a small bowl, mix together the al- mond flour, melted butter and brown sugar. Press the mixture into the bottom of the prepared pan. Bake for 10 minutes or until golden brown. Allow to cool. Prepare the filling: Get out your food processor and 2 large bowls. Separate the eggs. Place the egg yolks in the bowl of the food processor and the egg whites in one of the large bowls. Add the basil leaves to the egg yolks. Process the mix- ture until the egg yolks are light yellow and the basil becomes small flecks within the mixture. Add in the sugar and vanilla and process until the mixture is thick, about 1 minute. Add in the ricotta and lemon zest and process until smooth. Place the mixture in the empty large bowl. Using a hand mixer, beat the egg whites until stiff peaks form. Gently fold the whites into the ri- cotta mixture. Scrape it into the prepared pan. Smooth out the top with a spatula. Bake until the cheesecake is golden brown and set, about 1 hour and 30 minutes. Remove from oven and let cool com- pletely. While the cheesecake is bak- ing, make the candied lemon slices. Using a mandolin or sharp knife, slice the lemons into thin slices, approximately 1/4 inch. Remove seeds. In a large Here is a delicious basil, lemon and ricotta cheesecake, filled with end-of-summer flavor (Ⓒ: Michele Becci) Basil lemon ricotta cheesecake

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