Tag: Quick and Easy Dessert

Almond Ricotta Cheesecake

I tend to buy ricotta cheese when it’s on sale with the idea that I am going to make baked ziti or possibly stuffed shells. I check the date and usually it’s not expiring for a month or two, so I think to myself “I have time.” What ends up happening is I remember that said ricotta cheese is in the fridge usually a week or two before it’s going to expire, and I start racking my brain on what to make with it. And of course, I am not in the mood to make anything Italian at that time. You would think I would have learned my lesson by now, but of course not. But it is how I came up with the recipe for today’s post, a quick and easy Almond Ricotta Cheesecake.

After combining six simple ingredients and pouring the batter into a 9-inch graham cracker crust I popped the cheesecake in the oven. Unfortunately, it did crack. I probably left it in the oven just a few minutes too long.

It didn’t ruin the taste though and some toasted sliced almonds covered up any imperfections. As well as a dusting of confectioners’ sugar. Now, if you’ve never had a ricotta cheese-based cheesecake, I should note that it’s not as smooth and creamy as a cream cheese one. Some may even say it’s a bit granular, but it is delicious nonetheless and the almond flavor in this one really stands out. So, if you find yourself with an extra two cups of ricotta cheese or happen to see a small container on sale, you have the perfect recipe for it.

Almond Ricotta Cheesecake

Ingredients:

9-inch graham cracker crust

2 cups whole milk ricotta cheese

1 8oz. block cream cheese, at room temperature

1/2 cup sugar

1/2 tablespoon almond extract

1/2 teaspoon vanilla extract

2 large eggs, at room temperature

1/3 cup slice almonds, toasted*

Confectioners’ sugar, for dusting

*To toast the almonds, spread on a baking sheet and bake in a 350 F oven for 8 minutes. Cool before using.

Directions:

Preheat oven to 325F. Place the graham cracker crust on a baking sheet.

In a large bowl beat together the ricotta cheese, cream cheese, sugar, almond and vanilla extracts with a hand mixer on medium speed until blended. Add the eggs and continue beating until the eggs are well incorporated and the mixture is smooth.

Pour the batter into the graham cracker crust and bake for 45-55 minutes. Until the cheesecake is set around the edges and still slightly jiggly in the center.

Cool on a wire rack and then refrigerate for at least 2 hours.

Prior to serving spread the toasted almonds on top of the cheesecake and then sift confectioners’ sugar on top.

Store leftovers in the refrigerator.

Recipe first appeared on Bead Yarn & Spatula.

Hershey’s Deep Dish Brownies

I love brownies, but, truth be told, they are not one of my favorite things to bake. Not because they are difficult to prepare, but, because I always have an issue with either removing them from the pan and/or slicing them. They always seem to stick the pan, even though I prep the pan, and/or crumble when I slice them, even though I wait until they are completely cooled before doing so. And I will point out that I have used parchment paper sometimes to make brownies, but, I still run into some issue with them, usually it’s them falling apart when I slice them.

Recently I tried a very simple recipe that resulted in perfect brownies… They didn’t stick to the pan when I flipped it over and I was able to slice them without any crumbly pieces. Who knew it was actually possible!?!? This great recipe is from Hershey’s, it’s their Deep Dish Brownie Recipe. I will tell you though that these brownies are more cake-like than fudgy, but, if you want a fudgier brownie you can reduce the egg count in the recipe from 3 to 2. I will admit I haven’t tried it with this recipe, but, I do know that eggs are one of the ingredients that changes the texture of brownies from cake-like to fudgy. One other thing I liked about these brownies was that they had some height to them as well. Great for topping them with ice cream after warming them up for a few seconds in the microwave.

Hershey’s Deep Dish Brownies

  • Servings: 12-16 Brownies (depending on how you slice them)
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Ingredients:

3/4 cup (12 tablespoons) unsalted butter, melted

1 1/2 cups sugar

1 1/2 teaspoons vanilla extract

3 eggs

3/4 cup flour

1/2 cup cocoa powder

1/2 teaspoon baking powder

1/2 teaspoon salt

 

Directions:

Preheat the oven to 350 F. Grease an 8×8 pan.

In a medium bowl whisk together the dry ingredients – flour, cocoa powder, baking powder and salt – and set aside.

In another bowl whisk together the melted butter, sugar and vanilla extract until combined. Add in the eggs and whisk everything together until well incorporated. Gradually whisk in the flour mixture.

Pour the batter into the prepared pan and bake for 40 – 45 minutes, until the brownies begin to pull away from the sides of the pan and when a cake tester inserted about one inch from the edge comes out clean.

Let the brownies cool completely in the pan on a wire rack before inverting and slicing.

Recipe from Hershey’s