Red Pepper Cheesecake

Cook Time: 1 hr
Level: Easy
Yield: 4 to 6 servings


Ingredients

1/2 cup ricotta cheese (4 ounces)
1/2 cup cream cheese (4 ounces)
1/4 cup goat cheese (2 ounces)
1 tablespoon sugar
1 egg
Pinch kosher salt
1/2 cup thin strips roasted red bell peppers
4 pitas
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1/4 cup apricot jam
1 to 2 teaspoons hot water
Special equipment: 1 (4 1/2-inch diameter) springform (cheesecake) pan


Directions

Preheat the oven to 350 degrees F.


Wrap the outside of the cheesecake pan with 2 layers of heavy-duty foil. Place the ricotta, cream cheese, and goat cheese in a food processor. Pulse to mix. Add the sugar, egg, and salt and pulse a few times until well mixed. Stir in the red pepper strips.


Pour the cheese mixture into the cheesecake pan. Place the cheesecake pan in a roasting pan. Pour enough hot water in the roasting pan to come halfway up the sides of the cheesecake pan. Bake until the cheesecake is golden at the edges and the center of the cake moves slightly when the pan is gently shaken, about 45 minutes (the cake will become firm when it is cold.)


Transfer the cake to a wire rack to cool for 1 hour. Refrigerate until the cheesecake is cold, at least 3 hours and up to 2 days.


To make the pita chips, preheat the oven to 350 degrees F.


Cut the pitas into 8 triangles each (like a pie). Drizzle the pita with olive oil, and sprinkle with salt and pepper. Bake until crisp and golden, about 12 to 15 minutes.


To serve, combine the jam and the water in a small bowl and stir until the jam is liquefied. Remove the cheesecake from the springform pan. Place on a serving plate. Drizzle the jam mixture over the top of the cheesecake. Serve with the pita chips alongside.


From: foodnetwork.com

Almond Cake

Cook Time: 30 min
Level: Intermediate
Yield: 6 to 8 servings

Ingredients

* 1/2 cup fine yellow cornmeal
* 1/2 cup cake flour
* 1 teaspoon baking powder
* 1 stick (4 ounces) unsalted butter, softened
* 1/4 cup almond paste, cut into half-inch pieces
* 1/2 teaspoon pure vanilla extract
* 1 1/4 cups confectioners' sugar, plus more for dusting
* 4 egg yolks
* 2 eggs
* 1/4 cup sour cream

Directions

Preheat oven to 350 degrees F.

Butter and flour an 8-inch round cake pan.

In a medium bowl, whisk together the cornmeal, cake flour and baking
powder. Using a stand mixer with a paddle attachment, beat the butter
and almond paste on high speed until smooth, about 3 minutes. Reduce
speed to low and add vanilla extract and slowly pour in confectioners'
sugar. Mix until light and fluffy, about 3 minutes. Raise speed to
high and add the egg yolks and whole eggs, one at a time. Reduce speed
to medium and add the sour cream and dry ingredients and mix until
just incorporated.

Pour the batter into the prepared cake pan and smooth the surface with
a spatula. Bake in the lower third of the oven for 35 minutes, or
until the cake is golden and pulls away from the sides of the pan.
Transfer pan to a wire rack and let cool. Remove from pan and dust
with confectioners' sugar.