by Sasha (Global Table Adventure)
View
my 8 recipes »
Sasha (Global Table Adventure)'s Notes:
3 cups all-purpose flour Ask a question about this ingredient
1 teaspoon baking powder Ask a question about this ingredient
1 teaspoon baking soda Ask a question about this ingredient
1 1/2 teaspoon ground ginger Ask a question about this ingredient
1 teaspoon ground cardamom Ask a question about this ingredient
1/4 teaspoon ground nutmeg Ask a question about this ingredient
1/8 teaspoon ground cloves Ask a question about this ingredient
1/8 teaspoon ground pepper Ask a question about this ingredient
pinches salt Ask a question about this ingredient
1 stick softened butter Ask a question about this ingredient
3/4 cups light brown sugar Ask a question about this ingredient
1 large egg Ask a question about this ingredient
1/2 cup molasses Ask a question about this ingredient
1 teaspoon vanilla extract Ask a question about this ingredient
Get your baking shoes on. Whisk together the flour with the baking soda, baking powder, and the spices.
Ask a question about this stepIn the bowl of a standing mixer, beat together the butter and brown sugar, until creamy and light.Add in the egg, molasses, and vanilla extract. Make sure you scrape all the molasses goodness out of your measuring cup! Mix until well incorporated. Scrape the sides as needed.
Ask a question about this stepNext, mix the flour mixture together with the molasses mixture. It will form a soft, pliable dough.
Ask a question about this stepShape into two flat discs and refrigerate for at least thirty minutes. Take the time to write that thank you note you've been meaning to write.
Ask a question about this stepUse this dough for cookies (3" cookies should be baked at 375F for about 4-5 minutes) or for a ricotta tart (below).
Ask a question about this step15 ounces whole milk ricotta Ask a question about this ingredient
1/4 cup sugar Ask a question about this ingredient
1/2 teaspoon cinnamon Ask a question about this ingredient
1/4 teaspoon cardamom Ask a question about this ingredient
3 large eggs Ask a question about this ingredient
1/8 cup heavy cream Ask a question about this ingredient
1/2 gingerbread dough (above) Ask a question about this ingredient
Lingonberry jam, for garnish Ask a question about this ingredient
First, place a water bath in the oven (a large pan half full of hot water) and preheat it to 350F.
Ask a question about this stepMeanwhile, in a medium bowl, whisk together ricotta, sugar, cinnamon, cardamom, eggs, and heavy cream.
Ask a question about this stepNext, roll out the gingerbread dough to about 1/4". Grab a 9" springform pan. Trace a circle the diameter of the pan and cut it out. Place this circle of dough in the pan. Press the scraps of the dough up the sides, about 1".
Ask a question about this stepIf your springform pan leaks, now is the time to hermetically seal it was aluminum foil. I won't tell you why I know this. Pour the creamy batter into the pan.
Ask a question about this stepBake in the water bath for 45-50 minutes. I recommend turning off the oven after about 45 minutes. Crack open the door and let the cake cool in the oven, slowly - about 3 hours. This will help prevent the crust from shrinking away from the cake and causing a gap. Mine went into the fridge a little too soon.
Ask a question about this stepCool completely. Slice and eat with lingonberry jam, a cup of hot tea, and a kitty cat curled up on your lap.
Ask a question about this stepThank you lapadia - enjoy!
Whoops... one stick! Thanks for catching that triplip :)
I've never made a ricotta tart. How does the flavor & texture vary from a traditional cheesecake?
This is a lot less sweet - and less dense - than traditional cheesecake. Great for people like me, without a mega sweet tooth. :)
This looks just beautiful! I don't think I've ever had a gingerbread-ricotta dessert and it sounds amazing!
Thank you. It is inspired by Estonia - popular in northern Europe, where gingerbread rules. Ricotta is a substitute for their curd cheese, although many use ricotta now, too.
Oh my gosh, this sounds incredible! Plus it reminded me to revisit your blog!
Oooooh. You have some great tart recipes, don't you? This one has winter (and yummy) written all over it.
Thank you both :) I've been in a tart kind of mood lately...
Kim is a pastry chef & author of the award-winning whole grain baking book Good to the Grain.
Delicious....saved!