Blood Orange Cheesecake - Copy - Copy - Copy
mysqli (97) failed. INSERT INTO recipe_recipes SET recipe_name = 'Blood Orange Cheesecake - Copy - Copy - Copy - Copy', recipe_ethnic = 1, recipe_base = 16, recipe_course = 7, recipe_prep_time = '0.00', recipe_ptime = 1, recipe_cook_time='0.00', recipe_ctime = 1, recipe_itime = 1, recipe_inactive = '60.00', recipe_difficulty=1, recipe_num_servings=10, recipe_temp='350', recipe_directions='Place ricotta in a sieve lined with cheesecloth, place in refrigerator, and let the ricotta drain for several hours or overnight.
Preheat the oven to 350 degrees. Fit a parchment circle into the bottom of a 7-inch springform pan. Make crust: Combine graham-cracker crumbs and 2 tablespoons sugar in a small bowl. Stir in melted butter with a fork until crumbs are moistened. Press into bottom of pan, and bake for 10 minutes.
Place lemon juice in a small bowl, and sprinkle gelatin over the surface. Set aside for 10 minutes to soften.
In a small, heavy saucepan, beat egg yolks until smooth. Whisk in milk. Gradually whisk in remaining 1/2 cup plus 2 tablespoons sugar. Add salt. Cook over low heat, stirring constantly, until mixture coats the back of a spoon, about 7 minutes. Do not allow to boil. Transfer to a bowl, and stir.
Stir in softened gelatin, orange zest, and vanilla, mixing until gelatin is completely dissolved. Set custard aside.
Place drained ricotta in the bowl of a food processor, and process until smooth. Add cream cheese, and process again until smooth. With machine running, add warm custard, and process just long enough to combine. Transfer to a bowl, and fold in whipped cream. Pour mixture into the prepared pan, cover, and chill overnight.
Place a candied orange slice in center of cake. Pour glaze over top, tipping cake pan to cover completely. Chill for 1 hour, or until glaze is set.
To unmold, wrap a hot towel around sides of pan to help release cake, and run a thin knife around the inside of the pan. Carefully remove outside of pan. Slide onto a serving plate, and chill until ready to serve.', recipe_comments='Ricotta cheese makes this lighter and less rich than a standard cheesecake.', recipe_source=82, recipe_cost='0.290', recipe_owner='lindy', recipe_calories = 260, recipe_fat = '16.04', recipe_carbs = '23.47', recipe_chol = '27.20', recipe_netcarbs = '0.00', recipe_protein = '5.96', recipe_fiber = '0.33', recipe_ww_pts = '5.84', recipe_basket = '0', recipe_sugg_sides = '', recipe_kosher = 5, recipe_kp = 0, recipe_lofat = 0, recipe_sodium = '147.68' , recipe_yields_num = '0.00', recipe_yields_unit = 11 , recipe_wine_type = 0, recipe_wine_sugg = 0 , recipe_wine_name = '0', recipe_tested = 0 , recipe_orig_serve = 10, recipe_equip = ''
Errormessage: Duplicate entry 'Blood Orange Cheesecake - Copy - Copy - Copy - Copy' for key 'recipe_name'
