Baked Ricotta Cheese An Stewed Cherries Recipes

RICOTTA CHEESECAKE WITH WARMED CHERRIES

Steps:

• Cheesecake: Preheat the oven to 325 degrees F. Lightly butter or oil a 4-cup glass loaf pan. Line the bottom and ends of the pan with a long piece of parchment paper.
• Blend the ricotta, milk, sour cream, eggs, yolks, sugar, flour, salt and lemon zest in the blender or food processor, until smooth, about 1 minute. Pour into the prepared loaf pan. Bake until just set and barely golden, about 40 minutes. Turn the oven off and let cool in the oven for 10 minutes, then cool completely on a wire rack. Refrigerate for at least 2 hours or overnight.
• Cherries: Toss the cherries, sugar and salt in a bowl and set aside for 30 minutes. Cook cherry mixture over medium-high heat until they soften and the juice gets syrupy, about 10 minutes. Remove from heat and stir in the rum and lemon juice.
• Lift cheesecake out of the pan by the paper and transfer to a cutting board. Slice into serving pieces and place on a platter. Spoon the warm or room temperature cherries on top. Serve.
• Copyright (c) 2007 Television Food Network, G.P., All Rights Reserved.

HONEY RICOTTA WITH CHERRIES

Steps:

• Whole wheat crackers, for serving
• Combine the cheese, cherries, sour cream and honey in a bowl. Fold the ingredients together so as not to discolor the ricotta from the cherries. Season with salt.
• Place the mixture in a serving container and top with the chopped almonds. Serve with whole wheat crackers.

BAKED FRESH RICOTTA WITH STEWED CHERRIES

Steps:

• Preheat oven to 305 Put the ricotta in a fine mesh strainer set over a bowl and let stand 10 minutes to remove excess liquid. Transfer the cheese to a bowl, add the egg, 1 tbsp honey, salt, half the lemon zest and stir until well combined. Transfer to an 8 ounce shallow baking dish and place on a baking sheet, ake in he center of the oven until puffed & beginning to brown , about 35 minutes. Remove from the oven and let stand 10 minutes. Put the cherries, lemon juice & remaining zest and 2 tbsp honey in a small saucepan. Simmer over med heat and cook until thickened & the cherries are broken down, about 15 minutes. Serve the ricotta spread over toast or English muffins and top with stewed cherries.

BAKED RICOTTA WITH SPRING VEGETABLES

Steps:

• Bring a small saucepan of water to a boil, add the asparagus and blanch 5 minutes. Drain and set aside. Toss mushrooms with 2 teaspoons of the oil and sear in a small skillet over medium heat until softened, about 5 minutes. Set aside.
• Grease a 9-inch cast iron skillet with 1 teaspoon oil. Place ricotta in a bowl. Fold in the Parmesan, mozzarella, oregano, egg and egg yolk. Season with salt and pepper. Spread in the cast-iron skillet. Gently swirl in the pesto, leaving streaks of it.
• Heat a broiler. Place the cast-iron skillet on a burner turned to low and let cook about 10 minutes, until heated through and showing signs of browning along the edges. Remove from heat. Scatter the asparagus, mushrooms and artichokes on top. Sprinkle with scallions and mint. Place under the broiler close to the source of heat until it starts to become lightly dappled, about 6 minutes.
• Meanwhile grill or toast the bread. Brush with the remaining 1 1/2 teaspoon olive oil and rub with garlic. Serve the cheese and vegetables directly from the skillet, with grilled bread alongside.

POACHED CHERRIES WITH RICOTTA

Steps:

• Place cherries in a large, shallow, heat-proof bowl; set aside. In a medium saucepan, combine wine, sugar, vanilla bean and seeds, basil, and lemon zest. Bring to a boil over medium-high heat, stirring occasionally. Pour hot liquid over cherries. Set aside until mixture is room temperature and cherries are slightly soft, about 1 hour.
• Drain cherries, reserving the poaching liquid. Discard basil, vanilla bean, and lemon zest. Return cherries to large bowl. Place reserved poaching liquid in a medium saucepan. Bring to a boil over medium-high heat; continue to boil until liquid has reduced to 1 cup, about 10 minutes. Pour hot liquid over cherries. Chill for a minimum of 1 hour or overnight. Serve in shallow bowls, topped with a spoonful of ricotta.

CHERRIES WITH CHOCOLATE IN RICOTTA

Steps:

• Whip ricotta with kirsch and powdered sugar to lighten. Fold in chocolate and cherries. Add more kirsch and sugar if needed. (If time allows, chill at least 15 minutes.) Divide among 4 shallow serving bowls. Dust lightly with cocoa, and garnish with almonds.

ITALIAN CREAM CHEESE AND RICOTTA CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch springform pan.
• Mix the cream cheese and ricotta cheese together in a mixing bowl until well combined. Stir in the sugar, eggs, lemon juice, vanilla, cornstarch, flour, and butter. Add the sour cream last and stir. Pour the mixture into the prepared springform pan.
• Bake in the preheated oven 1 hour; turn oven off and leave in oven 1 hour more. Allow to cool completely in refrigerator before serving.

SHELLY'S BAKED RICOTTA

Steps:

• Mix ricotta cheese, parmesan, beaten egg, seasonings together and place in a oven proof dish.
• Pour marinara on top and top with mozzarella cheese.
• Bake it in the oven @ 450 for about 20-25 minutes (best) or nuke it till hot and bubbly.
• Shelly suggests to first make it in the oven and heat the leftovers in the microwave.