Tag Archives: crust

Lemon squeezy

Recipe#43: lemon ricotta pie

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“Where there’s a whisk there’s a way!”

Ingredients

Crust

200 gr (1 cups) flour

100 gr (½ cup) sugar

100 gr (½ cup) butter – softened

1 egg

Filling

250 gr (1 cup) ricotta cheese

100 gr (½ cup) sugar

2 egg yolks

2 lemons’ zest

Directions

On your work surface area, combine flour, sugar, butter (softened) and egg. Knead the dough until smooth and soft. Cover in plastic wrap and let rest in the fridge while you make the cream filling.

For the filling, combine the ricotta cheese and the sugar, add the egg yolks and then the lemon zest.

Spread the dough in the pan, with sides, leaving some dough to cover the top.

Fill the pie with the cream and then cover with the remaining spread out dough.

Bake for around 35′ or until the top turns slightly brown.

Let it cool and sprinkle with powdered sugar and thinly sliced almonds (optional).

Cheers,

A&J

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Pina coconuta

Recipe#27: coconut pineapple cheesecake

Pina Coconuta

“A slice of cake never made anyone fat” (J. Ray)

Ingredients

Crust:

200 gr butter biscuits

80 gr (1/3 cup) melted butter

Cream:

250 gr (1 cup) mascarpone

200 ml (¾ cup) light cream

2 eggs

100 gr dry grated coconut

3 tbsp granulated white sugar

Topping:

canned pineapple

Directions

Crust: Crush the cookies. Add the melted butter. Put the mixture in a 22 cm (9 inches) round baking pan and and gently press it using your fingers. Put the crust in the fridge for half an hour.

Cream: In a bowl beat the eggs. Add the mascarpone and mix until creamy. Fold in the light cream, the coconut, and the sugar until smooth.

Put the cream on the crust. Bake at 180° (350 F) for 30 minutes. Let it cool and garnish with the pineapple. Put the cake in the fridge for 4 hours.

Cheers,

A&J

Summer lust

Recipe #21: American Cheesecake

Nadia, thank you. This heavenly cheesecake made our summer!

Summer lust

“Sometimes I wrestle with my inner demons. Other times we just hug and eat cheesecake!”

Ingredients

Crust:

300gr graham crackers (digestive biscuits)

100gr (½ cup) butter

1 tsp honey

a sprinkle of cinnamon

Cream:

300gr (1 ¼ cup) robiola cheese

200gr (¾ cup) ricotta cheese

150gr (½ cup + 1tbsp) cream

50gr (¼ cup) white yogurt

120gr (½ cup) sugar

3 eggs

Topping:

100gr jam or preserve (strawberry, raspberry or mixed berries, whatever you love most!)

1 cup of mixed berries to garnish (optional)

Directions

Crush the graham crackers and mix them with the melted butter, the honey and a sprinkle of cinnamon.  Pour the mixture in a 22cm (9 inch) pan and gently press it using your fingers. Make sure you form an even bottom layer and edges of about 3cm (2 inches).  Put the crust in the fridge for 20 minutes.

In the meantime you can prepare the cream: whisk together the cheeses, the cream and the yogurt. Add the sugar and the eggs (already slightly beaten separately).

Pour the cream on the crust and bake for about 50 minutes at 160° (320F).

Let the cheesecake cool for a couple of hours then refrigerate overnight.

Just before serving, spread the jam on the top and garnish with the mixed berries.

We guarantee that not even a crumb will remain but, just in case, make sure you store it in the fridge!

                                                                                                                                                                           Cheers,                                                                                                                                                                         A&J