CHERRY RICOTTA CHEESECAKE
Steps:
- Preheat oven to 325 degrees. Coat a 9-inch spring form pan with cooking spray. Place ricotta in a food processor and process until smooth and creamy. Add sour cream, cream cheese, eggs, sugar, flour, vanilla, lemon zest and salt. Process until well blended. Pour into the prepared pan and bake until the center is just set, 50 to 55 minutes. Transfer to a wire rack to cool, then cover and chill in the refrigerator for 3 hours.
- Put the cherries, honey and lemon juice in a medium saucepan and bring to a boil. Remove the pan from the heat. In a small bowl stir the gelatin in the warm water until dissolved then stir the dissolved gelatin into the cherry mixture. Cover and chill in the refrigerator for 3 hours, stirring once or twice, until the mixture is thickened but not yet formed to the pan.
- After the 3 hours chilling, top the cheesecake with the cherry mixture and then serve, or keep in the refrigerator, covered, for up to three days.
- Excellent source of: Calcium, Protein, Selenium
- Good source of: Phosphorus, Riboflavin, Vitamin A
Nutrition Facts : Calories 290, Fat 12 grams, SaturatedFat 7 grams, Cholesterol 115 milligrams, Sodium 230 milligrams, Carbohydrate 34 grams, Fiber 1 grams, Protein 12 grams
RICOTTA CHEESECAKE WITH WARMED CHERRIES
This dessert is elegant and more restrained than a classic cheesecake. We love the unfussiness of baking cheesecake in a loaf pan without sacrificing its silky texture. The warm cherries are the ideal foil for this cool cake.
Provided by Food Network Kitchen
Categories dessert
Time 3h5m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Cheesecake: Preheat the oven to 325 degrees F. Lightly butter or oil a 4-cup glass loaf pan. Line the bottom and ends of the pan with a long piece of parchment paper.
- Blend the ricotta, milk, sour cream, eggs, yolks, sugar, flour, salt and lemon zest in the blender or food processor, until smooth, about 1 minute. Pour into the prepared loaf pan. Bake until just set and barely golden, about 40 minutes. Turn the oven off and let cool in the oven for 10 minutes, then cool completely on a wire rack. Refrigerate for at least 2 hours or overnight.
- Cherries: Toss the cherries, sugar and salt in a bowl and set aside for 30 minutes. Cook cherry mixture over medium-high heat until they soften and the juice gets syrupy, about 10 minutes. Remove from heat and stir in the rum and lemon juice.
- Lift cheesecake out of the pan by the paper and transfer to a cutting board. Slice into serving pieces and place on a platter. Spoon the warm or room temperature cherries on top. Serve.
- Copyright (c) 2007 Television Food Network, G.P., All Rights Reserved.
CHERRY RICOTTA CASSEROLE
This is a very yummy and easy to make warm dessert, which can be served as a main dish as well. The batter resembles a cheesecake, but is not as solid. Accompany with vanilla ice-cream or custard for that extra twist. =) This recipe comes from a famous German chef called Tim Mälzer, who is sometimes referred to as the German Jamie Oliver. I only substituted cherries for the gooseberries he uses.
Provided by Lalaloula
Categories Dessert
Time 50m
Yield 3 small casseroles
Number Of Ingredients 8
Steps:
- Preheat the oven to 160 °C.
- Divide the eggs and beat the egg whites until stiff.
- In a second bowl cream the butter and the sugars. Add the egg yolks one by one.
- Blend in semolina and ricotta cheese. Fold in egg whites carefully.
- Pour batter into 3 greased baking tins of approximately 12 cm in diameter (I used stoneware).
- Arrange cherries (if using canned ones please remember to drain well) and amarettini on top.
- Bake for approximately 35 mins and enjoy. =).
Nutrition Facts : Calories 453.8, Fat 27.7, SaturatedFat 16.5, Cholesterol 202.1, Sodium 236, Carbohydrate 37.8, Fiber 2, Sugar 27.3, Protein 15.5
CREAMY PASTA BAKE WITH CHERRY TOMATOES AND BASIL
One of my favorite midweek pasta bakes - my whole family loves it and there is not much prep. Once the pasta bake is in the oven, you can make a salad or set the table and then it's time to eat.
Provided by Julian
Categories Main Dish Recipes Pasta
Time 51m
Yield 6
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain, reserving 1 cup of cooking water.
- Heat olive oil in a large skillet over medium heat and cook onion until soft and translucent while penne is cooking, about 5 minutes. Add garlic and cook an additional 30 seconds. Stir in tomato sauce and tomato paste and cook until slightly reduced, about 5 minutes. Add cream and Parmesan cheese and season with salt, pepper, and sugar.
- Preheat oven to 400 degrees F (200 degrees C). Grease a baking dish.
- Stir some pasta cooking water into the sauce and add cooked penne. Remove from heat and stir in cherry tomatoes, 1/2 the mozzarella cheese, and basil. Pour penne mixture into the prepared baking dish and cover with remaining mozzarella cheese.
- Bake in the preheated oven until cheese is melted, about 20 minutes.
Nutrition Facts : Calories 531.6 calories, Carbohydrate 67.8 g, Cholesterol 61.7 mg, Fat 21.2 g, Fiber 5.3 g, Protein 21.4 g, SaturatedFat 11.1 g, Sodium 779.8 mg, Sugar 7.8 g
RICOTTA -SPINACH CASSEROLE
Make and share this Ricotta -Spinach Casserole recipe from Food.com.
Provided by Bergy
Categories Lunch/Snacks
Time 55m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Beat all the ingredients (except spinach) together and mix until well blended Stir in the spinach.
- Heat oven to 350 degrees F.
- Grease a 1 1/2 quart casserole dish.
- Pour in the spinach mixture.
- Bake apprx 35 minutes or until a knife inserted in the middle comes out clean.
CHERRY TOMATO & RICOTTA CAVATAPPI
Enjoy this simple pasta bake that will be ready to eat in 35 minutes - it uses cavatappi pasta, plus sweet tinned cherry tomatoes and creamy ricotta
Provided by Rosie Mackean
Categories Dinner
Time 35m
Number Of Ingredients 10
Steps:
- Heat the grill to its highest setting and bring a large pan of salted water to the boil. Heat the oil in a large saucepan over a medium heat and fry the garlic for 30 secs until sizzling. Add the tomatoes, then swill out the cans with a splash of water and add this, too. Season well and simmer for 15 mins to reduce slightly. When the water is boiling, stir in the cavatappi and cook for 1 min less than pack instructions.
- Meanwhile, combine the ricotta, double cream and a grating of nutmeg in a bowl, then season to taste with salt and pepper.
- Taste the tomato sauce for seasoning, then drain the cavatappi and add to the sauce along with the basil. Stir to combine. Tip half the pasta mixture into the base of a medium ovenproof dish, then dollop over half the ricotta mixture. Pour the rest of the pasta mixture on top, then spoon over the rest of the ricotta mixture. Don't worry about making it look too neat - you want large pockets of the creamy ricotta mixture throughout the bake.
- Sprinkle over the parmesan, then slide under the hot grill for 5 mins, or until the top is golden and the edges are bubbling. Serve immediately with crusty bread for mopping up the bowls.
Nutrition Facts : Calories 777 calories, Fat 42 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 11 grams sugar, Fiber 6 grams fiber, Protein 25 grams protein, Sodium 0.7 milligram of sodium
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