ricotta cheesecake with cran-raspberry sauce

Ingredients

Crust:

1 cup graham cracker crumbs

2 tablespoons granulated white sugar

1/4 cup unsalted butter, melted

Filling:

20 oz. (2 1/2 cups) fresh whole milk ricotta, drained

1, 8 oz. cream cheese, room temperature (use full fat)

1 cup granulated white sugar

1 tablespoon cornstarch

4 large eggs, room temperature

zest of 1 lemon or orange

1 1/2 teaspoons pure vanilla extract

Cran-Raspberry Sauce:

3 cups frozen unsweetened raspberries

2 cups fresh cranberries

1/2 cup granulated white sugar (or more to taste)

1 tablespoon cornstarch

zest of a lemon or orange
 

Instructions

2 days before serving
Place the ricotta in a cheesecloth-lined strainer that has been suspended over a bowl. Cover and place in the refrigerator to drain for several hours, or even overnight.

1 day before serving
1. Preheat the oven to 350 degrees F and spray with non stick cooking spray, a 9 inch spring form pan. Carefully wrap the outside of the pan with 2-3 layers of Stretch-tite and then two layers of heavy aluminum foil.
2. In a medium sized bowl combine the graham cracker crumbs, sugar, and melted butter. Press the crumbs evenly over the bottom of the spring form pan. Cover and refrigerate while you make the filling.
3. In the bowl of your electric mixer, place the cream cheese and beat until smooth and free of lumps. Add the ricotta and sugar and beat until smooth (about 2-3 minutes), scraping down the bowl as needed. Beat in the cornstarch. Add the eggs, one at a time, beating about 30 seconds after each addition.
4. Scrape down the sides of the bowl. Beat in the lemon zest, vanilla extract, and salt and beat until incorporated. 
5. Remove the crust from the refrigerator and pour in the filling. Place the spring form pan in a large roasting pan. Pour enough hot water into the roasting pan to come about halfway up the sides of your spring form pan. 
6. Bake for about one hour 15 minutes, or until the top of the cheesecake has nicely browned and the center of the cake moves slightly when the pan is gently shaken. Remove the pan from the water bath and cool on a wire rack. Cover and refrigerate until the cheesecake is cold, about 6-8 hours or overnight.
7. Meanwhile, in a large saucepan combine all the ingredients for the cran-raspberry sauce. Cook over medium heat, stirring often, until the sauce thickens and is bubbly. Remove from heat and let cool. (Note: taste and add more sugar as needed.) Cover and store in the refrigerator. 

*Adapted from JoyofBaking.com

squash macaroni and four cheeses

Ingredients

cooking spray

1 box of pasta

2 (10 oz) packages of frozen pureed winter squash

1.5 cups low fat milk

1 cup grated extra-sharp cheddar cheese

1 cup grated Monterrey Jack cheese

1/2 cup part-skim ricotta cheese

1 tsp. salt

1 tsp. dry mustard

1/8 tsp. cayenne pepper

4 tbsp. breadcrumbs

4 tbsp. freshly grated Parmesan cheese

2 tsp. olive oil

Instructions

1. Preheat the oven to 375 degrees F. Coat a 9 x 13- inch baking dish with cooking spray.

2. Cook the pasta. Drain and transfer to the baking dish.

3. Meanwhile, place the frozen squash and milk in a large saucepan and cook over low heat, stirring occasionally and breaking up the squash with a spoon until it is defrosted. Turn the heat up to medium and cook until the mixture is almost simmering, stirring occasionally. Remove the pan from the heat and stir in the cheddar, Jack cheese, ricotta, salt, mustard, and cayenne. Pour the mixture over the macaroni and stir to combine.

4. Combine the breadcrumbs, Parmesan, and oil in a small bowl. Sprinkle over the top of the macaroni and cheese. Bake until the cheeses are bubbling around the edges, about 20 minutes, then broil for 3 minutes so the top is crisp and nicely browned.

*Adapted from Ellie Krieger

vegetable lasagna

Ingredients

1 large eggplant
3/4 tsp. salt
2 tsp. olive oil
1 medium onion
3 garlic cloves, chopped
3/4 tsp. fresh ground pepper
1/2 tsp. fresh oregano, chopped
1/8 tsp. red pepper flakes
1 (28 oz) can of crushed tomatoes
1 cup fresh basil, chopped
1 cup (8 oz) part-skim ricotta cheese
cooking spray
1 (8 oz) package of precooked lasagna noodles
1 medium zucchini (1/4 inch slices)
1 medium summer squash (1/4 inch slices)
2 1/2 cups shredded part skim mozzarella cheese

Instructions

1. Preheat oven to 350 degrees F.
2. Arrange eggplant slices in a single layer on several layers of paper towels. Sprinkle evenly with 1/2 tsp. salt; let stand for 15 minutes.
3. Heat oil in large skillet over medium heat. Add onion and garlic to pan; saute for 2 minutes, stirring frequently. Add remaining 1/4 tsp. salt, 1/4 tsp. black pepper, oregano, red pepper flakes, and tomatoes; bring to a boil. Reduce heat and simmer for 10 minutes, stirring occasionally.
4. Combine basil, ricotta, and remaining 1/2 tsp. black pepper in a small bowl.
5. Spread 1/2 cup tomato mixture into the bottom of a 13 x 9- inch baking dish coated with cooking spray. Arrange 4 noodles over tomato mixture. Top with half of eggplant, zucchini and summer squash. Then spread half of ricotta mixture on veggies (do a plop then press method). Then start again with another layer of noodles. Then 1/2 of the remaining sauce. Then the rest of the veggies. Then the rest of ricotta mixture. Then finish with a final layer of noodles and sauce. Top it all with shredded mozzarella.
6. Cover with foil coated with cooking spray. Bake for 35 minutes. Uncover and bake an additional 25 minutes or until browned.
7. Cool for 5 minutes then enjoy!

*Adapted from Ellie Krieger