Tag: cream cheese

Ricotta cheesecake

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Serves: 8-10
Prep time: 10 mins
Cooking time: 1 hr
Total time: 1 hr 10 mins
Skill level: Easy peasy
Costs: Cheap as chips

This cheesecake gets its sweetness from a natural source of honey and its creaminess from the delicious Ricotta that works really well together in this recipe. It’s decadent and silky and great at any dinner party. Your friends and family are going to love tucking into this delicious treat. Serve with plenty of cream or ice cream for an extra sweet finish. This cheesecake takes 1hr to cook and can be stored in the fridge until ready to serve.

Ingredients

500g Ricotta
250g cream cheese
150g honey
Juice and zest of 1 lemon
½tsp vanilla extract
3 eggs
1tbsp corn flour

That’s goodtoknow

Blended raspberries are a great compliment to this creamy cheesecake

Method

Preheat oven to 350°F/180°C/Fan 160°C/Gas Mark 4 and grease and four an 18cm spring form tin.
Drain the Ricotta. In a food processor blitz the ricotta until smooth and free of lumps
Add the cream cheese, honey, zest and juice of lemon, vanilla and eggs. Blitz until fully combined
Add the cornflour and blitz until just combined
Pour into the tin and bake for 60 minutes or until the centre wobbles slightly. Turn off the oven, open the door and allow to cool for 2 hours
Remove from the oven and chill for a further 2 hours before removing from the tin and serving

By Bronya Seifert

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Red Velvet Pancakes with Cream Cheese Topping

Lightened-up red velvet pancakes made with a blend of white whole wheat flour and all purpose, then topped with a light cream cheese topping. I adore red velvet, so I can’t think of a more fitting time to make red velvet pancakes, then for Valentine’s Day!

I don’t eat pancakes every day, instead I save them for special occasions, like holidays, birthdays and blizzards! This weekend Nemo hit the North East, which kept most of us indoors or digging our way out. We got around 8 to 10 inches which wasn’t too bad, my daughter was really excited to finally use her snow suit and sled.

While my daughter and husband played outside in the snow, I decided to test out these pancakes. My puppy wanted no part of the snow, so he found a cozy blanket and just laid around all morning.

I spent quite a bit of time testing these pancakes out to get them just right. Finally after my third attempt I got them perfect! Fluffy, with just the right amount of sweetness. This was modified from my whole wheat pancake recipe^[1], I simply added some cocoa powder and food coloring and since this is topped with a cream cheese topping rather than maple, I felt the batter needed to be sweetened a bit, so I added a touch more sugar.

My husband, was my taste tester and tasted each and every round until we got a winner.

If you’re watching your sugar intake, you can certainly substitute the sugar for Stevia or Splenda, or whatever sweetener you prefer to use.

You can prepare the batter the day before and keep it refrigerated for up to 2 to 3 days. The cream cheese topping will also last about 3 days refrigerated.

I used my heart shaped pancake molds^[2] which only makes one at a time, so if you plan on doing this and making a lot, I recommend buying more than one mold. It also tends to stick so spraying the mold first helps prevent this.

Red Velvet Pancakes with Cream Cheese Topping
gordon-ramsay-recipe.com
Servings: 5 • Size: 2 pancakes + cream cheese topping • Old Pts: 5 • Points+: 6 pts
Calories: 231 • Fat: 4 g • Protein: 7 g • Carb: 43 g • Fiber: 2 g • Sugar: 24 g
Sodium: 436 mg

Ingredients:

For the cream cheese topping (makes 3/4 cup):

2 oz 1/3 less fat cream cheese (recommended: Philadelphia)
3 tbsp plain fat free yogurt
3 tbsp honey
1 tbsp fat-free milk

For the pancakes:

1/2 cup white whole wheat
1/2 cup unbleached all purpose
2 1/4 tsp baking powder
1/2 tbsp unsweetened cocoa powder
1/4 tsp salt
1/4 cup raw sugar (Splenda or Stevia would work)
1 large egg
1 cup + 2 tbsp fat free milk
1 tsp vanilla
1/2 tsp red paste food coloring (I used Wilton no-taste paste)
cooking spray

Directions:

Combine the cream cheese topping ingredients, set aside.

Mix the flours, baking powder, cocoa powder, sugar, and salt in a large bowl.

In another dissolve the food coloring with the milk; whisk in egg and vanilla.

Combine the wet and dry ingredients until there are no more dry spots, careful not over mix.

Heat a large non-stick griddle pan on medium-low heat. When hot, lightly spray with oil to coat and pour 1/4 cup of pancake batter onto the pan.

When the pancake starts to bubble and the edges begin to set, flip the pancakes. Repeat with the remainder of the batter.

To serve, place two pancakes on each plate, then top with about 2 1/2 tbsp of cream cheese topping.

Yields 10 pancakes.

References

^{^} whole wheat pancake recipe (www.gordon-ramsay-recipe.com)
^{^} heart shaped pancake molds (www.amazon.com)

Fruit Pizza

Need a colorful dessert idea for Mother’s Day? Try these lightened up white chocolate cookie bars topped with cream cheese frosting and fresh fruit. The perfect dessert for Spring or Summer!

I brought these to my daughter’s class party yesterday and shared a photo on my Instagram^[1] and everyone wanted the recipe, so here it is! You can use any fruit you like, I usually use my favorites and try to keep it colorful but if you don’t feel like cutting fruit, just use berries! You may notice some of the photos pictured here don’t have white chocolate chips, that’s because I tried it both ways and liked it better WITH the white chocolate, but if you’re not a fan of white chocolate you can leave them out and increase the sugar slightly. The recipe below and nutritional info includes the white chocolate.

Fruit Pizza
gordon-ramsay-recipe.com
Servings: 30 • Size: 1 bar • Old Points: 3 pts • Points+: 4 pts
Calories: 140 • Fat: 5 g • Carb: 24 g • Fiber: 1 g • Protein: 2 g • Sugar: 17 g
Sodium: 72 mg • Cholesterol: 10 mg

Ingredients:

2 cups all purpose unbleached flour (Gold Medal)
1/2 tsp baking soda
1/4 tsp salt
1/8 teaspoon ground cinnamon
2/3 cup granulated sugar
2/3 cup brown sugar, unpacked
1/4 cup melted unsalted butter
2 large egg whites
1/4 cup unsweetened apple sauce
2 tsp vanilla extract
2/3 cup white chocolate chips or chopped white chocolate

For the Frosting:

8 oz 1/3 less fat cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla

To Assemble:

1 large mango, diced
3 diced kiwis
1 cup sliced strawberries
1 cup blueberries
1 cup raspberries

Directions:

Preheat oven to 350°F. Lightly spray a 9 x 13 inch non-stick baking pan with cooking spray.

In a large bowl, combine the flour, baking soda, salt and cinnamon and stir to blend.

In another bowl, whisk the sugars with the butter, egg whites, applesauce and vanilla until light and fluffy.

Fold the dry ingredients into the wet ingredients with a spatula in two additions until the batter is very well blended. If the batter looks more “crumbly” than smooth, add just a drop of water at a time (ONLY if needed) until it smooths out. Fold in the white chocolate chips.

Spread the batter onto the baking pan using the back of a measuring cup to smooth evenly.

Bake 14 to 16 minutes, until the edges are golden and a toothpick inserted comes out clean. Don’t over-bake or your bars will be dry. Let it cool completely on wire rack.

Meanwhile, prepare the frosting; in a large bowl, use an electric mixer to beat the cream cheese, powdered sugar and vanilla until well-blended.

Cut the bars into 15 large squares (5 cuts by 3 cuts with the knife). Then cut each square in half diagonally to create triangles. Spread the frosting in a thin, even layer over the surface of the cookie, leaving a small margin around the edges. Layer the fresh fruit over the frosting. Store in the refrigerator until ready to serve.

References

^{^} my Instagram (instagram.com)