Mascarpone Cheesecake with Almond Crust

Cook Time: 1 hr 20 min

Level: Intermediate

Yield: 12 to 16 servings

Ingredients

Crust:

1 cup slivered almonds, lightly toasted

2/3 cup graham cracker crumbs

3 tablespoons sugar

1 tablespoon unsalted butter, melted

Filling:

2 (8-ounce) packages cream cheese, room temperature

2 (8-ounce) containers mascarpone cheese, room temperature

1 1/4 cups sugar

2 teaspoons fresh lemon juice

1 teaspoon vanilla extract

4 large eggs, room temperature

Topping:

1/2 cup chocolate-hazelnut spread (recommended: Nutella)

1/4 cup whipping cream

Directions

For the crust: Preheat oven to 350 degrees F.

Tightly wrap the outside of a 9-inch diameter springform pan with 2 3/4-inch-high sides with 3 layers of heavy-duty foil. Finely grind the almonds, cracker crumbs, and sugar in a food processor. Add the butter and process until moist crumbs form. Press the almond mixture onto the bottom of the prepared pan (not on the sides of the pan). Bake the crust until it is set and beginning to brown, about 12 minutes. Cool. Decrease the oven temperature to 325 degrees F.

For the filling: Using an electric mixer, beat the cream cheese, mascarpone cheese, and sugar in a large bowl until smooth, occasionally scraping down the sides of the bowl with a rubber spatula. Beat in the lemon juice and vanilla. Add the eggs, 1 at a time, beating just until blended after each addition.

Pour the cheese mixture over the crust in the pan. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour 5 minutes (the cake will become firm when it is cold). Transfer the cake to a rack; cool for 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days.

For the topping: Combine the chocolate-hazelnut spread and cream in a small bowl. Heat in the microwave until warm, stirring every 20 seconds to blend, about 1 minute.

Cut the cake into wedges. Drizzle the chocolate sauce over the wedges and serve.

From: foodnetwork.com

Mascarpone Cheesecake with Almond Crust

Cook Time: 1 hr 20 min
Level: Intermediate
Yield: 12 to 16 servings


Ingredients

Crust:

1 cup slivered almonds, lightly toasted
2/3 cup graham cracker crumbs
3 tablespoons sugar
1 tablespoon unsalted butter, melted

Filling:

2 (8-ounce) packages cream cheese, room temperature
2 (8-ounce) containers mascarpone cheese, room temperature
1 1/4 cups sugar
2 teaspoons fresh lemon juice
1 teaspoon vanilla extract
4 large eggs, room temperature

Topping:

1/2 cup chocolate-hazelnut spread (recommended: Nutella)
1/4 cup whipping cream


Directions

For the crust: Preheat oven to 350 degrees F.


Tightly wrap the outside of a 9-inch diameter springform pan with 2 3/4-inch-high sides with 3 layers of heavy-duty foil. Finely grind the almonds, cracker crumbs, and sugar in a food processor. Add the butter and process until moist crumbs form. Press the almond mixture onto the bottom of the prepared pan (not on the sides of the pan). Bake the crust until it is set and beginning to brown, about 12 minutes. Cool. Decrease the oven temperature to 325 degrees F.


For the filling: Using an electric mixer, beat the cream cheese, mascarpone cheese, and sugar in a large bowl until smooth, occasionally scraping down the sides of the bowl with a rubber spatula. Beat in the lemon juice and vanilla. Add the eggs, 1 at a time, beating just until blended after each addition.


Pour the cheese mixture over the crust in the pan. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour 5 minutes (the cake will become firm when it is cold). Transfer the cake to a rack; cool for 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days.


For the topping: Combine the chocolate-hazelnut spread and cream in a small bowl. Heat in the microwave until warm, stirring every 20 seconds to blend, about 1 minute.


Cut the cake into wedges. Drizzle the chocolate sauce over the wedges and serve.


From: foodnetwork.com

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

Chocolate-Ricotta Pie

Cook Time: 1 hr
Level: Intermediate
Yield: 1 (11" tart)

Ingredients

* 1 1/2 cups all-purpose flour
* 2 tablespoons cornmeal
* 3/4 cup pine nuts, plus 3/4 cup, toasted (about 8 ounces in total)
* 1/4 cup sugar, plus 3/4 cup
* Pinch salt
* 1 stick (4 ounces) unsalted butter, melted and cooled slightly
* 1/2 cup water
* 8 ounces semisweet chocolate chips (about 1 1/3 cups)
* 3/4 cup ricotta cheese
* 3 ounces cream cheese, at room temperature
* 1 large egg
* 3 large egg yolks

Directions

Blend the flour, cornmeal, 3/4 cup pine nuts, 1/4 cup sugar, and salt
in a food processor until finely ground. Add the butter and pulse,
just until the dough forms. Press the dough over the bottom and about
2 inches up the sides of an 11-inch-diameter tart pan with a removable
bottom. Refrigerate until the dough is firm, about 30 minutes.

Preheat the oven to 350 degrees F.

Line the tart dough with aluminum foil and fill with pie weights or
dried beans. Bake the tart shell in the lower third of the oven until
just set, about 25 minutes. Carefully remove the foil and pie weights.
Bake the shell until golden, about 10 minutes longer. Cool completely.

Combine the remaining 3/4 cup of sugar with 1/2 cup water in a small
saucepan. Bring to a boil, stirring until the sugar dissolves. Cool
the sugar syrup slightly.

In a double boiler, melt the chocolate over very softly simmering water.

Pulse the ricotta cheese and cream cheese in a food processor until
smooth. Add the egg and egg yolks, 1 at a time, and process until
smooth. Add the melted chocolate and process until combined. With the
machine running, add the sugar syrup in a thin steady stream and
process until smooth.

Pour the custard into the tart shell and bake until the filling is
almost set, about 30 minutes or until the custard has set. Scatter the
remaining 3/4 cup toasted pine nuts on top of the filling. Let the
tart cool completely before serving.

The tart can be wrapped in plastic and refrigerated for up to 3 days.
Return the tart to room temperature before serving.

Pork Chops Stuffed with Sun-Dried Tomatoes and Spinach

Cook Time: 20 min
Yield: 4 servings

Ingredients

* 1 tablespoon olive oil, plus 1 tablespoon
* 2 cloves garlic, minced
* 6 sun-dried tomatoes, diced
* 1 (10-ounce) bag of frozen spinach, thawed and excess water squeezed out
* 1/2 teaspoon salt, plus more for seasoning
* 1/2 teaspoon freshly ground black pepper, plus more for seasoning
* 1/4 teaspoon dried thyme
* 1/4 cup (2 ounces) goat cheese
* 1/3 cup reduced-fat cream cheese
* 4 (4-ounce) center-cut pork chops
* 1 1/2 cups chicken broth
* 1/2 lemon, zested
* 2 tablespoons lemon juice
* 2 teaspoons Dijon mustard

Directions

Warm the 1 tablespoon olive oil in a medium saute pan over medium
heat. Add the garlic and cook until fragrant, about 1 minute. Add the
sun-dried tomatoes, spinach, salt, pepper, and thyme. Cook until
combined, about 2 more minutes. Transfer the mixture to a medium bowl.
Add the goat cheese and the cream cheese. Stir to combine and set
aside.

Use a sharp knife to cut a pocket into the thickest portion of the
pork chop. Stuff each pocket with 1/4 of the spinach and sun-dried
tomato mixture and close the pork around the stuffing. Season the
outside of the pork with salt and pepper.

In a small bowl combine the chicken broth, lemon zest, lemon juice, and mustard.

Warm the remaining 1 tablespoon olive oil in a large, heavy skillet
over medium-high heat. When the pan is hot add the pork. Cook until
golden and cooked through, about 4 minutes per side. Transfer the pork
to a side dish and tent with foil to keep warm. Add the chicken broth
mixture to the skillet over medium-high heat. Scrape up the brown bits
from the bottom of the pan as the chicken broth simmers. Reduce the
broth by half to make a light sauce, about 8 minutes. Spoon some sauce
over the pork before serving.

From: foodnetwork.com

Mango Cheesecake with Basil Lemon Syrup

Cook Time: 1 hr 30 min
Level: Intermediate
Yield: 8 servings

Ingredients

Mango Cheesecake:

* 8 ounces biscotti
* 3/4 cup butter, melted
* 2 (8-ounce) packages cream cheese, room temperature
* 1 cup whole milk ricotta cheese, room temperature
* 2 cups mango puree
* 4 large eggs
* 3/4 cup sugar

Basil Lemon Syrup:

* 1 cup sugar
* 1/4 cup water
* 1/4 cup lemon juice
* 1 packed cup fresh basil leaves

Directions

Special equipment: 9-inch springform pan

For the Mango Cheesecake: Preheat the oven to 350 degrees F.

Wrap the outside of a 9-inch springform pan with 2 3/4-inch-high sides
with 2 layers of heavy-duty foil. Finely grind the biscotti in a food
processor. Add the melted butter and process until the crumbs are
moistened. Press the crumb mixture over the bottom (not the sides) of
the prepared pan. Bake until the crust is golden, about 15 minutes.
Cool the crust completely on a cooling rack.

Blend the cream cheese and ricotta in a food processor. Add the mango
puree, eggs, and sugar and pulse until the mixture is smooth.

Pour the mango mixture over the crust in the pan. Place the springform
pan in a large roasting pan. Pour enough hot water into the roasting
pan to come halfway up the sides of the springform pan. Bake until the
cheesecake is firm and moves slightly when the pan is gently shaken,
about 1 hour 30 minutes. Transfer the cake to a cooling rack to cool
for 30 minutes. Place in the refrigerator and cool completely, at
least 8 hours and up to 2 days.

For the Basil Lemon Syrup: Place the sugar, water, and lemon juice in
a small saucepan. Bring the mixture to a simmer over medium heat and
cook until the sugar is dissolved. Cool the syrup completely. In a
food processor combine the basil and the cooled syrup. Pulse until the
herbs are finely chopped. Strain the mixture through a fine mesh
sieve.

Slice the cheesecake and place on a serving plate. Drizzle with the
syrup and serve.

From: foodnetwork.com

Pizza Pockets

Cook Time: 16 min
Level: Easy
yield: 4-6 servings (about 16)

Ingredients

* 1 tablespoon olive oil
* 8 ounces Italian turkey sausage
* 1 cup tightly-packed arugula (about 1 ounce)
* 4 ounces cream cheese, room temperature
* 1/3 cup grated Parmesan, plus 1/4 cup
* 1/2 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 1 (13.5-ounce) package of store-bought pizza crust (recommended:
Pillsbury)
* All-purpose flour, for rolling out pizza dough
* 1 egg, beaten (for egg wash)
* 1 1/2 cups marinara sauce, store-bought or homemade

Directions

Heat the olive oil over medium-high heat in a medium-sized, heavy
skillet. Add the sausage and cook until crumbled and golden, about 5
minutes. Add the arugula and cook until wilted. Turn off the heat and
let cool about 10 minutes. Add the cream cheese, 1/3 cup Parmesan,
salt, and pepper and stir to combine. Set aside.

Preheat the oven to 400 degrees F. Roll out the pizza dough on a
lightly floured surface to a thin 20 by 12-inch rectangle. Cut the
rectangle in half lengthwise. The cut each half into 8 equal
rectangles.

Spoon topping onto 1 side of each of the rectangles. Using a pastry
brush, brush the edges of the rectangle with egg wash. Close the
rectangle of pizza dough over the topping. Use a fork to seal and
crimp the edges. Place the pizza pockets onto a parchment paper-lined
baking sheet. Brush the top of each pizza pocket with egg wash.
Sprinkle with the remaining Parmesan. Bake until golden, about 15 to
17 minutes.

Meanwhile, heat the marinara sauce over low heat in a medium saucepan.
Serve the hot pizza pockets with the marinara sauce alongside for
dipping.