Cooking Question
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Cooking Question
| Thu, 12-04-2008 - 6:48pm |
Rather than experiment and have it fail miserably, I figured I better ask if something will work.
I love the Danish in a Bowl, but don't like making it on an individual serving basis. My mornings are really tight for time and I don't usually plan enough to be making anything.
I'm wondering if it can be made in a larger batch and baked in the oven? It's basically an egg and cheese dish so I don't see why it couldn't. But at the same time Marth Stewart I'm not, and I want to be sure I won't be wasting a bunch of eggs and ricotta cheese if I try it.
TIA for any help anyone can provide on this.
Let everything that has breath praise the Lord.

Danish in a Bowl is a ricotta cheese & egg dish that's usually cooked in the microwave.
Sounds to me basically like a cheesecake recipe. The base of it anyways - mine is just ricotta, egg, sweetener - then flavorings. So I don't see why you couldn't bake it. I would try it the same way as a cheesecake, long and low with a water bath. Just not sure about sticking to the sides of the pan since there is no crust.
Here is the cheesecake recipe I use for comparison. The egg to cheese ratio is different, your uses about half as much egg per cup of cheese.
Cheesecake
32oz part skim ricotta cheese
3/4 cups Splenda)
4 eggs
2t vanilla extract
Beat together the cheese and sugar with an electric mixer until creamed.
Add eggs, one at a time, scraping bowl often with a
rubber scraper. Add vanilla and/or flavoring. Continue to scrape the
sides
of the bowl. Pour into 9' springform pan over prepared crust.
Place a rack in a large pan. Add water to the pan until it just touches
the
rack. Place pan with cheesecake on rack.
Bake at 275 degrees for one hour and 45 minutes or until center is firm
when
touched lightly with the fingers.
belizesig1
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