Blackberry Ricotta Cheesecake Food

RICOTTA CHEESECAKE WITH FRESH RASPBERRIES

Steps:

• Preheat oven to 325 degrees F.
• Coat a 9-inch springform pan with cooking spray. Place ricotta in a food processor and process until smooth and creamy. Add sour cream, Neufchatel, eggs, sugar, flour, vanilla, orange zest and salt. Process until well blended. Pour into the prepared pan and bake until the center is just set, 50 to 55 minutes. Transfer to a wire rack to cool and then cover and chill in the refrigerator for at least 3 hours.
• In a small saucepan, bring the jam and liqueur or water to a boil, stirring constantly until smooth. Remove sides of pan. Brush the tart with the jam mixture and top with raspberries, flat-side down.

RICOTTA CHEESE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch pan.
• Make yellow cake mix according to package directions. Pour batter into the greased 9x13 inch pan.
• Mix together the ricotta cheese, sugar, eggs and vanilla extract and spoon over cake batter.
• Bake at 350 degrees F (175 degrees C) for about 45 minutes. Sprinkle cake with confectioners' sugar when cool.

BLACKBERRY RICOTTA CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine cake mix, applesauce, and oil in a bowl; mix well. Press into the bottom of a 9-inch springform pan.
• Bake in the preheated oven until crust is golden brown, about 10 minutes. Remove from oven; keep oven on.
• Combine ricotta cheese, yogurt, 1/2 cup sugar, eggs, flour, and lemon juice in a bowl; mix well. Pour over crust.
• Bake in the hot oven until set, about 25 minutes.
• Combine blackberries, water, 1/4 cup sugar, and cornstarch in a saucepan over low heat. Simmer until thickened, about 10 minutes. Pour topping over the cheesecake. Chill at least 4 hours.

BLACKBERRY CHEESECAKE

Steps:

• Preheat oven to 300 degrees.
• Combine the cracker crumbs, 1/4 c sugar, cinnamon and butter; press onto the bottom of a springform pan.
• Beat the cream cheese; add eggs, one at a time, and beat after each addition.
• Gradually add in the sugar and mix well.
• Pour over the crust and bake 45 minutes.
• Combine the sour cream, 3 T sugar and vanilla; pour over the cheesecake.
• Bake for an additional 10 minutes.
• Remove and chill for at least 6 hours.
• When you get ready to serve the cheesecake, combine the jam and blackberries in a saucepan.
• Gently heat until just warmed.
• Drizzle over the cheesecake slices.

BLACKBERRY CHEESECAKE BARS

Steps:

• Preheat oven to 375°. Let cookie dough stand at room temperature 5 minutes to soften. Press onto bottom and 1 in. up sides of a greased 13x9-in. baking dish. Bake 12-15 minutes or until golden brown. Cool on a wire rack., Meanwhile, in a large bowl, beat ricotta cheese, mascarpone cheese and sugar until blended. Add eggs; beat on low speed just until combined. Stir in vanilla, lemon zest, citrus juices and, if desired, amaretto. Pour into crust., Bake 20-25 minutes or until center is almost set. Cool 1 hour on a wire rack., Place spreadable fruit in a small microwave-safe bowl; microwave on high for 30-45 seconds or until melted. Spread over cheesecake layer; top with blackberries. Refrigerate until serving.

RICOTTA CHEESECAKE WITH RASPBERRY AND CRANBERRY SAUCE

Steps:

• Mix together the biscuit crumbs, 40g of sugar and the butter until well combined, then press into the base of a well-greased no-leak spring-form pan. Refrigerate for 45 minutes.
• Beat the cream cheese until no lumps remain, then add the ricotta and 200g sugar. If using an electric beater or food processor, do this at the lowest speed to avoid too much air being incorporated (which will make the cheesecake sink when removed from the oven!).
• Add 1 tbsp of corn flour and continue beating.
• Add the eggs, one at a time, making sure each is fully incorporated before adding the next.
• Beat in the zest of one lemon and the seeds from the vanilla pod. Add a little salt to taste.
• Remove the pan from the fridge and pour the filling on top of the crust.
• Place the pan in a large roasting tin and fill to halfway up the cheesecake pan with hot water. This will prevent burning and sticking during the baking.
• Bake at 180C for approximately 75minutes (check after 60), or until the top of the cake is golden and there is a slight wiggle in the centre when you shake the pan gently.
• Remove from the oven and water bath and allow to cool to room temperature before covering and refrigerating for approx 6 hours, or until thoroughly cooled.
• For the sauce, combine raspberries, cranberries, 100g sugar, 1tbsp corn flour and the zest of a lemon in a large pan and cook over a medium heat until thickened. Taste and add more sugar for a sweeter sauce or more zest for a tangier sauce. Remember that it will taste a lot sweeter when hot than it does when it's served from the fridge.
• Allow to cool, then refrigerate.
• Serve the cheesecake drizzled with a little of the sauce.