ricotta cheese cake

I found this beautiful recipe here and have changed only little things: like sugar, using less.

apricot pie with yogurt and goat cheese (ricotta)

I love the goat cheese, since I discovered its lightness and the total absence of flakes, this goat ricotta has become my favorite one for preparing desserts such as this delicious pie or cheesecake. It's a fresh cheese so you don't meet that unpleasant bitter aftertaste typical of products with preservatives. This cheese is obtained with the serum that is formed during the processing of milk into cheese: it's a food rich in protein and low in fat. So let's taste this noble food. Really delicious eaten absolute and perfect for many sweet and savory preparations.

Here it is in plain sight while biting into a warm slice of this delicious pie, it winks between the fruit and fork with its sublime flavor, delicate and "right". 

This recipe taken from the Encyclopaedia of Great Mastry Pastry Academy, participates in the contest of my friends  Assunta e Donatella.

Serve: 8 slices

Ingredients for the filling:

• 250 g goat ricotta 
• 250 g yogurt
• 170 g caster sugar
• 4 free range eggs
• 1 organic lemon
• 6 apricot jam
• 250 g apricots in syrup (weighted drained)
• butter for the pan

for the shortbread

• 300 g flour
• 150 g softened butter 
• 150 g caster sugar
• 1 lemon zest
• 1 free range egg
• 1 teaspoon of vanilla extract (optional)

1. Prepare the shortbread mixing quickly all ingredients, flatten it with a rolling pin between two baking papers. Store in the fridge while preparing the filling. 

2. In the meanwhile prepare the filling: in a bowl mix the ricotta cheese with yogurt and sugar  with a spatula, then add 3 eggs one by one and the lemon zest. 

3. Divide the dough in two parts one larger than the other. Roll it in two discs of 20 and 26 cm in diameter. 

4. Grease a springform pan (I used a mold disposable) and cover the bottom and the sides with baking paper wet and squeezed, upward out so that you can unmold the pie without breaking it (it's a useful trick to unmold the cakes with a soft inner). Close the pie with the larger disc.    

5. Prick the bottom with a fork, spread the jam on the top, then pour in the ricotta mixture; level with a spatula and dip the apricots into the mixture. Cover with the other pastry disc, engrave with smaller cuts, radially folded over the edges of the pastry and brush the top with the remained egg beaten.  

6. Bake the cake at  175° for about 1 hour and serve warm, an experience!, or at room temperature.  

creamy cappuccino cheesecake

Going forward with the experiments of the recipes of the book Divine Chocolate by Linda Collister...this is a really particular cheesecake, has a taste of cappuccino and an aftertaste of coffee and hazelnut together; infact I don't like cheese in the "cheesecakes" so I use goat cheese and yogurt. A good compromise even for children: for them it's like licking an icecream!

 

cheese cake with chocolate and goat cheese with strawberries compote

Falls under the general rules saying that "Tea is a ritual a moment of relax a form of detachment from..." I must admit and be honest that I really like the tea when I have cold and I'm not well then it is the only thing that satisfies me and I'm looking for immediately; preferring red fruits tea I so  decided to go with this cheese cake with white chocolate and fresh...red fruits: the first time I ate this it was love at first bite because to me this is the Perfect Match!

cheese cake with wildberries and cherry jam

So Mariacristina of the Blog mammahelp this is for you!!! I mean how coul I give up a contest on the jam, impossible! As I have already written: in the morning I can just roll out of bed only with the thought of my sweet English Breakfast, with biscuits and jams of all kinds. Instead of buying lipsticks I prefer the jam jars of all types and species; when we were children was often said us not open a jar of jam again if there is one already open in the fridge; now I got rid of this rule and if you open my refrigerator there are at least 3/4 open, because we eat so many cookies and cakes and breakfasts that ends up in a week! So you did not want a recipe already posted, although the jam gives the best of itself when used on cakes and tarts (after having fulfilled its task of waking me up in the morning!) and is the height of pleasure on coockies, but I have already posted several so I folded up a special dessert, the cheese cake, the recipe is from Vittorio Santoro taken from the Enciclopedia della Pasticceria; here the jam is surely not the main ingredient, but believe me makes the difference! I must say that at Sunday lunch my family has licked his lips.

chocolate cheesecake with raspberries

With this recipe I take part in the contest of the blog of Sayuri Dolci dal Mondo!

cheesecake

I had never liked cheese cake because in my mind the cheese was part of the salty things; but when I tasted it for the first time in London years ago (even if its birthplace is New York, but has Greek origins!) I fell in love, its flavour brings me immediately to London in one of those coffee shops, where I feel in the exact center of the world. So in my passion for pastry I've tried it even in more than one version.
Voilà the recipe....

Serves 6

• 250 g biscuits
• 2 tablespoons of granulated sugar
• 100 g butter

For the cream 

• 300 g dark chocolate
• 2 eggs
• 100 g icing sugar
• 1 vanilla bean
• 500 g of ricotta cheese
• salt

To decorate:

• icing sugar
• 2 tablespoons apricot jam
• chocolate chips
• chocolate little decorations
• raspberries

Preheat oven at 180°

1. Prepare the base of the cake with chopped biscuits, sugar and melted butter. Grease a mold in 24 cm diameter (preferably a hinged) pour the mixture pressing well to form a layer 1/2 cm thick.

2. For the filling, melt the chocolate in the microwave or in a water bath over low flame.

3. Shell the eggs and separate the yolks from the whites; beat the first with icing sugar and the seeds of the vanilla bean, until it becomes a creamy white.

4. Add the ricotta cheese, one tablespoon at a time, add the melted chocolate stirring constantly. Whip the whites until stiff with a pinch of salt, pour them gently stirring from bottom to top in the chocolate mixture and pour everything into the mold.

5. Bake the cheese cake for 1 hour, let cool. Unmold in the serving plate, spread a thin layer of jam over the entire cake, decorate the sides and the topping of the cake with chocolate chips, raspberries and mint leaves.