Lemon Ricotta Cheesecake with Blueberry Sauce

Lemon Ricotta Cheesecake with Blueberry Sauce

Crust

2/3 cup crushed amaretti cookie crumbs

3 tablespoon butter, melted

1 tablespoon sugar

Filling

2 cups whole milk ricotta cheese

8 oz. cream cheese, room temperature

2/3 cup sugar

3 eggs, room temperature

zest from 1 lemon

zest from 1 orange

1 tablespoon fresh lemon juice

1 teaspoon pure vanilla extract

Sauce

2 cups fresh blueberries

2 tablespoons sugar

1 teaspoon cornstarch

zest from one lemon

3 tablespoons water

Butter a 7-inch spring form pan . Wrap the entire pan with foil up the sides. This is to prevent any water getting into pan during baking.

Using a large piece of foil , roll up jellyroll fashion and form a ring. This will be the rack for the bottom of the slow cooker. Place in the bottom of the slow cooker.

Combine all the crust ingredients and press int the bottom of the prepared pan. Place the crust in the refrigerator .

In the bowl of a food processor , beat together the cream cheese, ricotta and sugar just until smooth.

Add the eggs, one at a time , blending until incorporated. Add the lemon and orange zest, lemon juice and vanilla and blend until combined. Pour mixture into prepared crust.

Pour 1 cup hot water into the bottom of the slow cooker where the foil ring has been placed. Place the cheesecake on top of foil ring. Cover and cook on high for about 2 hours or until cheesecake is set around the edges. The center will be slightly jiggly. Remove from slow cooker and allow to cool completely. Place in refrigerator to chill several hours.

Make the sauce by combining 1 cup of blueberries, lemon zest and sugar in a saucepan. Whisk together the cornstarch and water and add to the pan over medium heat. Stir constantly until the sauce begins to thicken but the berries are not broken down. Remove from the heat and stir in the remaining berries. Set aside to cool completely.

Remove the cooled cheesecake from the pan. Top the cheesecake with the blueberry sauce.

 

Ricotta Blackberry Tart

 

2 cups ricotta

zest from 1 orange

4 eggs

1/2 cup granulated sugar

4 cups blackberries

3/4 cup butter

1/2 cup powdered sugar

1 1/2 cups flour

1/2 cup toasted sliced almonds

1/2 tsp almond extract

1/2 tsp salt

1 pint blackberries for garnish

Grease a 9 inch spring form pan

Preheat oven to 350 degrees

In a large bowl combine ricotta and orange zest. Add 3 of the egg that have been lightly beaten to the ricotta mixture as well as the granulated sugar. Mix well and pour into prepared pan. Sprinkle berries over the top of ricotta mixture.

In the bowl of a food processor add the remaining ingredients except nuts and pulse until in begins to form a dough. Stir in by hand the almonds. Crumble the topping mixture over the berries and bake 35-45 minutes or until knife comes clean in the center of the ricotta custard.

Remove from oven and allow to cool completely and then refrigerate for at least 2 hours

Remove outer ring of pan and garnish with remaining pint of berries and dust with powdered sugar.

Penne Ricotta-Herb Sauce-There are 2 ways to enjoy this sauce with or without meat.

Penne Ricotta-Herb Sauce

 

1 1/4 cups ricotta

2 cloves garlic, minced

1 tablespoon fresh basil, chopped

1 tsp. fresh thyme, chopped

1 tsp. fresh oregano, chopped

1/4 cup parmesan

2 scallions, sliced diagonal

salt, to taste

fresh ground black pepper, to taste

3 red bell peppers, julienned

2 lbs. bulk Italian sausage

1/2 cup white wine

For non meat version, combine the cheeses, herbs, garlic, scallions and salt and pepper , to taste. Toss with al dente cooked pasta

For meat version, cook sausage until brown add the red peppers and saute until just tender. Deglaze pan with wine. Stir in cheese mixture and toss with al dente cooked pasta.