Cheesecake with Raspberry toppings

Cheese Cake with Raspberry toppings Ingredients

from Ina Garten

made this for Steve's Birthday May 15, 2020 

very rich and good

For the crust:

1 1/2 cups graham cracker crumbs (10 crackers)

1 tablespoon sugar

6 tablespoons (3/4 stick) unsalted butter, melted

For the filling:

2 1/2 pounds cream cheese, at room temperature

1 1/2 cups sugar

5 whole extra-large eggs, at room temperature

2 extra-large egg yolks, at room temperature

1/4 cup sour cream

1 tablespoon grated lemon zest (2 lemons)

1 1/2 teaspoons pure vanilla extract

For the topping:

1 cup red jelly (not jam), such as currant, raspberry, or strawberry

3 half-pints fresh raspberries

Directions

1. Preheat the oven to 350 degrees F.
2. To make the crust, combine the graham crackers, sugar, and melted butter until moistened. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1-inch up the sides. Bake for 8 minutes. Cool to room temperature.
3. Raise the oven temperature to 450 degrees F.
4. To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into the cooled crust.
5. Bake for 15 minutes. Turn the oven temperature down to 225 degrees F and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.
6. Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.
7. To make the topping, melt the jelly in a small pan over low heat. In a bowl, toss the raspberries and the warm jelly gently until well mixed. Arrange the berries on top of the cake. Refrigerate until ready to serve.
8. Note: Measure your springform pan. The bottom of mine measures 9 inches, but it says 9 1/2. I put the springform pan on a sheet pan before putting it in the oven to catch any leaks.

Baked Ricotta Dip

Mama's Baked Ricotta Dip is the perfect quick and simple appetizer recipe! 

I had this at the Garage Cocktail party April 2020. So good with fresh rosemary from my garden!  It's a great option to serve at a dinner party, or for game day!

Bake for 20 minutes to 25 minutes 
Serves 6.    From #TheCookinChicks!

1 cup Ricotta Cheese
2 garlic cloves, minced
2 tbsp olive oil
1 tbsp lemon juice
1 tbsp rosemary, fresh, divided
salt/pepper to taste
1/2 cup mozzarella cheese
1/4 cup Parmesan cheese
Baguette bread, sliced and toasted

1. Preheat oven to 400 degrees F.
2. In a medium bowl, combine the ricotta, garlic, olive oil, lemon juice, and 1/2 tbsp.
rosemary.
3. Stir to combine and season with salt/pepper to taste.
4. In a 6 inch pan, spread the mixture evenly.
5. Sprinkle the mozzarella and Parmesan on top.
6. Place in oven and bake for 15 minutes.
7. Turn oven to broil and cook an additional 5 minutes, or until top is golden brown.
8. Remove from oven and sprinkle remaining rosemary on top.
9. Serve warm with sliced baguette. Enjoy!

Mama's Chocolate Peanut Butter Cake

From the Archives of Doris Saienni's Recipe Book
For William's birthday! 4/17/20

Chocolate Peanut Butter Cake

Mix
4 eggs
1 tsp vanilla
2 C sugar
2 C flour
2 TBL Baking Powder

Scald:
1 C milk
2 TBS butter (add to mixture)

1 1/2 or 2 cups peanut butter
2   7 ounce Hershey bars or
11 ounce bag of milk chocolate chips

Preheat oven 350
Bake in greased and floured 9X13 pan. Pyrex?
20-30 minutes

As soon as cake comes our spread peanut butter
Spread chocolate chips or melt them in double boiler and spread

Basic Quick Breads All Kinds

Basic Quick Breads of all kinds

During the start of the Covid pandemic, March 2020,  I was looking for bread to make that didn't need yeast. I couldn't find any yeast to buy in the grocery store so these recipes were wonderful. I liked the sweet bread and added what I had on hand. Very simple to make.  

For Savory Quick Bread

• 2 1/4 cups all-purpose flour or self-rising flour (*see note for making gluten free)
• 1 TBSP baking powder (leave out if using self-rising flour, see note for making without baking powder)
• 1/2 tsp kosher salt (leave out if using self-rising flour)
• 3 large eggs, room temperature
• 1 1/2 cups milk or buttermilk, room temperature (*see note for substitution)
• 6 TBSP canola oil (or any other oil or liquid fat) spices or mix-ins as desired (*optional)

For Sweet Quick Bread

• 2 1/4 cups all-purpose flour or self-rising flour (*see note for making gluten free)
• 1 TBSP baking powder (leave out if using self-rising flour, *see note for making without baking powder)
• 1/4 tsp kosher salt (leave out if using self-rising flour)
• 3 large eggs, room temperature (*see note for making egg free/vegan)
• 1 1/2 cups milk or buttermilk, room temperature (*see note for substitution)
• 6 TBSP canola oil (or any other oil or liquid fat)
• 1 1/2 cups granulated or brown sugar (or combination of both)
• 1/2 TBSP vanilla (*optional, but is a good base flavor for most all sweet quick bread variations)
• spices or mix-ins as desired (*optional)

INSTRUCTIONS

Note: A quick bread is a culinary term for a bread like product that uses baking soda or baking powder, instead of yeast, to leaven it. The texture of a quick bread is very different from a yeast bread. A quick bread has more of a muffin like texture and flavor. If you want something that is closer to a traditional bread but without yeast, I highly suggest trying my Irish Soda Bread Recipe.

1. Preheat your oven to 350°F (177°C) and prepare a 9"x 5" (23 x 13 cm) loaf pan with pan spray or lined with parchment paper and set aside.
2. In a large mixing bowl whisk together the flour, baking powder, salt, and any other spices and herbs you might be using.
3. In a separate mixing bowl, whisk together the eggs, milk, oil, sugar (if making sweet quick bread), and any other extracts or liquids you may be using.
4. Pour the liquid ingredients into the dry ingredients and using a spoon or a rubber spatula, stir the two together until combined. This will be a batter, not a dough. For the sweet quick bread, only stir until the flour is absorbed and then stop. The more you stir the more more tough the bread can become. For the savory quick bread, it could benefit you to give it a good stir for about a minute to purposefully develop some of the gluten strands so that it has more of a bread-like texture to it once baked.
5. If using any other add-ins such as cheese, berries, nuts, etc... fold them in now.
6. Pour the batter into the loaf pan and bake at 350°F (177°C) for 40-45 minutes for the savory quick bread and 50-55 minutes for the sweet quick bread, or until a toothpick inserted in the center comes out with moist crumb.

Focaccia

Exquisite Yeastless Focaccia

221 made it  |  128 reviews  |  19 photos

10

Recipe by:Julia

"This recipe for focaccia was given to me by my best friend, who is Italian. It's incredibly simple, with only a few ingredients for the bread, and very versatile. I love it because there's no yeast, and it's just so easy to make! You can top it off with vegetables when there are about 5 minutes left on the baking time, or you can just season it with herbs and Parmesan cheese--my personal favorite."

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Ingredients

35 m4 servings283 cals

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• 1 cup water
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon olive oil

  Great Value Extra Virgin Olive Oil 17 oz

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• 1 teaspoon cayenne pepper
• 1 teaspoon garlic salt
• 1 1/2 teaspoons crushed dried basil
• 1/4 cup grated Parmesan cheese
• Add all ingredients to list

Directions

Add a notePrint

• Prep
  10 m
• Cook
  25 m
• Ready In
  35 m

1. Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13 inch baking pan.
2. Pour water into the bowl of an electric mixer fitted with a dough hook. Sift together flour, baking powder, and salt, and add to the water. Mix on medium speed until dough forms a ball. (Or, stir together water, flour, baking powder, and salt in large mixing bowl. Turn dough out onto floured surface and knead until it forms a ball.)
3. Plop dough into greased baking pan. Using oiled fingers, spread dough to 1/2-inch thickness. Dough will be sticky and elastic. It does not have to be perfectly even, but make sure there are no holes. Rub the top and sides of dough with olive oil. Season with cayenne, garlic salt, and basil.
4. Bake in preheated oven for 20 minutes. Remove from oven; sprinkle with Parmesan cheese and return to oven. Bake until just golden, or about 5 minutes.

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Focaccia di Recco (Italian Flatbread)

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Footnotes

• Partner Tip
• Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 283 calories; 5.5 g fat; 49.1 g carbohydrates; 8.6 g protein; 4 mg cholesterol; 1358 mg sodium. Full nutrition