I was blessed with the leftover desserts from my birthday this weekend. My sister made a cheesecake with blueberry sauce that I’ve been eating for the last few nights (not sure how to justify the fact I’m finishing the leftover half of a cheesecake by myself). I’m used to ricotta-based cheesecakes, which I guess is an Italian thing. The one my sister made was split between ricotta and cream cheese and I think it turned out nicely that way (light from the ricotta and creamy from the cream cheese).
Here’s the recipe from Joy of Baking:
1 cup graham wafer
2 – 3 tablespoons granulated white sugar
1/4 cup unsalted butter, melted
20 oz fresh whole milk ricotta, drained
8 ounce cream cheese, room temperature
1 cup granulated white sugar
1 tablespoon cornstarch
4 large eggs
Zest of 1 lemon
1 1/2 teaspoons pure vanilla extract
Preheat oven to 350 degrees F
For Crust: In a medium sized bowl combine the graham cracker crumbs, sugar, and melted butter. Press the crumbs evenly over the bottom of the pan. Cover and refrigerate while you make the filling. (store bought crusts are also fine if you want to skip this step!)
For Filling: Place the ricotta in a strainer to drain. Cover and place in the refrigerator to drain for several hours, or even overnight.
In the bowl beat the cream cheese and until smooth and free of lumps. Add the ricotta and sugar and beat until smooth (about 2 – 3 minutes), scraping down the bowl as needed. Beat in the cornstarch. Add the eggs, one at a time, beating about 30 seconds after each addition. Beat in the lemon zest, vanilla extract, and salt until incorporated.
Remove the crust from the refrigerator and pour in the filling. Bake for about one hour to one hour 15 minutes, or until the top of the cheesecake has nicely browned and the center of the cake moves slightly when the pan is gently shaken. Cover and refrigerate until the cheesecake is cold, about 6 – 8 hours or overnight.
As you can see I have paired my cheesecake with Ben & Jerry’s Cherry Garcia. It’s such a famous flavor and this is the first time I’ve bought it. I never have really liked the fruit and chocolate combo- something about Ben and Jerry’s flavor combination makes it sooo goood!!
One night this week, I was decided on a breakfast dinner because I was craving pankcakes. I bought the Safeway brand wholewheat ones. They were a little dry and I’m nto sure if it was my fault or the brand.
For the side, I made some potatoes and chopped onions cooked with oil — I had some issues with getting the potatoes to soften, so I eventually popped them in the oven for the last 15 min. In wanting eggs with the dinnerbreakfast, I put together a quick quiche. I sauteed some yellow squash is butter (i like this it makes it a little sweet) and then using a thawed frozen crust, I lined the bottom with some swiss cheese (bf’s cheese of choice) and some on the squash. I then poured about 6 whipped eggs with little milk. I finished it with some more cheese and the remaining squash on top– so easy! Bake at 400 degrees for 45 min and done!
Last night I really was in a spring mood after hearing it is supposed to be 50 degrees this weekend! I decided to make what I’m going to call a Mexican salad. I ran to the grocery store to pick up a few ingrediants that I needed and ran buy the liquor store to pick up some beer because warm weather triggers cold beer for me. I saw the Blue Moon’s Spring edition was out so I picked it up.
The salad was super easy since no cooking was involved. For 2 people, I just chopped up 1 tomato, 1 avocado and 2 green onions. I also threw in about 3/4 a can black beens, about 1 cup of corn and cilanto. My simple dressing consisted of the juice of a lime, olive oil, salt, pepper and hot sauce (optional). I mixed and served in a bowl of some organic whole grain lime flavored tortilla chips.
My boyfriend, Perry, OKed the recipe to have for dinner again- success!