Posts Tagged ‘ ricotta ’

Banana Cherry Ricotta Ice Cream for Rita

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The last but not least on the series is  a world citizen, Rita from Clumbsy Cookie. She not only talented but her ideas… sometimes just make you wonder, maybe she came from another planet.. :D She’s kind, happy go lucky person and I think she loves the beach as much as I do. I could go on braging about her but the fact she even has an admirer who host a full blog dedicated to her… says it all ;)

For Rita, I made Banana and Cherry Chunks Ricotta Ice-cream.. andtake make my word this combinations is soooo delicious… and if you want to try my favorite ice cream from Rita’s recipe, you can read it here.

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What is your favorite kitchen gadget?
 Do my hands count as  gadget? I love to use them! Other than that I can’t actually choose just one! It’s a close tie between my stand mixer, my digital scale, my microplane grater and my scraper!

What are your favorite drinks?
Besides water, I love lattes and milkshakes.
 
What is your favorite dessert?
My favourite thing to eat is probably ice cream! But I can’t pick one!
 
What are your favorite  herbs/spices?
I adore herbs and spices! I’ll pick rosemary, basil, thyme and mint for the herbs and tonka beans, cardamom, vanilla, cinammon and chinese 5 spice for the spices.
 
What are your favorite fruits?
Cherries! Also bananas, strawberries and pineapple.

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Chocolate Swirl Cheesecake

 

Have I told you that I’m actually obsessed with cheese cake? To be exact with CHEESE + CHOCOLATE + CAKE!!! :D

The only  setback with this recipe is you have to chill them at least 6 hour after you bake it, so you have this super delicious aroma around your house while you’re baking it, but then you have to wait for 6 hours to EAT it???  Well, nothing is perfect…

I baked this cake just before I went to sleep at night, so I could dream about it and waking up in the morning finding my dream’s coming true… ;) Joy, Joy, Joy!

Recipe adapted from here , I made half of the recipe and changed the crust’s ingredients.

Ingredients

Crust

  • 1 cup butter (2 sticks)
  • 2 cups flour
  •  ½ cup powdered sugar
  • Filling
    15 ounces (1 3/4 cups) part-skim ricotta
    8 ounces lowfat cream cheese, room temperature
    1 cup sugar
    1/2 cup lowfat sour cream
    1 large whole egg
    2 egg whites
    1/4 teaspoon almond extract (or to taste)
    2 tablespoon all-purpose flour
    1/4 teaspoon salt

    3 tablespoon unsweetened cocoa powder
    1/2 teaspoon instant-espresso powder
    3 tablespoon bittersweet chocolate chips

    Directions

    Heat oven to 350°.

    Melt butter.  Combine 2 cups flour and ½ cup powdered sugar, and then mix in melted butter.  Pat down flat in  pan. Bake for 10 minutes. Set aside

     

    Filling:
    Purée ricotta in a food processor until smooth, about 1 minute. Add cream cheese, sugar, sour cream, egg, egg whites, almond extract, flour and salt; puree until smooth. Whisk 2 tablespoon hot water, cocoa powder and espresso powder in a bowl until well combined. Stir in chocolate chips. Stir 1 cup plain filling into chocolate mixture. Set aside. Pour remaining plain filling into prepared pan. Drizzle chocolate filling in a circular pattern over plain filling. Using a knife, make circular strokes to create swirls in the plain filling. Add 1 inch hot water to a shallow baking pan; place springform pan in baking pan. Bake until cheesecake is firm around the edge and slightly soft in the center, 45 to 55 minutes. Run a knife around inside of pan. Remove foil; let cool on a rack. Chill 6 hours or overnight before removing sides of pan.

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