Posts Tagged ‘ ricotta ’

Banana Cherry Ricotta Ice Cream for Rita


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.. 😀 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.


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.


Chocolate Swirl Cheesecake


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

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.



  • 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


    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


    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.