more food

when in doubt about what to put in the blog, skip the angst and post the recipes, that's my motto. Yep. Today, anyway.

I made this for our gluten-free neighbors. Yum. Unfortunately our gluten-free neighbors don't eat enough so we still have some lurking in the fridge, calling in its rich seductive voice. Eeek.

scary cheese cake
Ingredients:
2 cups half-and-half
16 ounces cream cheese (neufchawhatever it's called works)
1/4 cup cornstarch
1.25 cup sugar
4 eggs
15 ounces part skim ricotta cheese
1/3 cup lemon juice
3 teaspoons lemon peel
2 teaspoons vanilla


Directions
in a littel bowl, combine sugar and corn starch

in big bowl beat cream cheese and ricotta for a long time, maybe five minutes.

slowly beat in sugar and cornstarch mix

then add eggs, half-and-half, lemon juice and peel, and vanilla

bake in foil-lined springform pan for 1 hour and fifteen minutes at 325. Let sit in oven for 1 hour. [note, you can skip the foil and use a partially baked cracker crust instead, but I didn't have any gluten-free wafers or crackers for that. If you go for the cracker crust, add some lemon peel to it as well.]

Refrigerate and serve when chilled. Strawberrries and whipped cream on top are a good way to disguise how ugly the cake can be when you manage to get it out of the pan and the foil, but not very well.

Comments

  1. Now I know why the diet isn't working: I use double cream and all full-fat cream cheese. LOLOL.

    But I've been told that low-fat cream cheese works quite well in cheesecake, and that the difference is not that easily discernible. So far, I've not tried it because I refuse to subject myself to crappy cheesecake.

    ReplyDelete

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