Monthly Archives: April 2011

Ricotta Cheesecake

Ricotta Cheesecake 1
This is super delicious – a cross between cheesecake, angel food cake, and custard.

Ricotta Cheesecake 2
Ricotta Cheesecake Slice

I used turbinado sugar instead of white sugar.  I used an 8" pan.  My egg whites would not become stiff or glossy.  So I just accepted it and moved on.  Still came out great.

Although delicious, it needs something, a sauce or some fruit.  I squeezed fresh lemon juice right on it which was great but if serving to guests, probably should go to more effort.  There is a recipe for Vanilla Fruit Compote below.

Ricotta Cheesecake
Compliments of JennaDish

from Martha Stewart

Unsalted butter, room temperature, for pan
3/4 cup sugar, plus more for pan
1 1/2 pounds fresh whole-milk ricotta cheese, pureed in a food processor until smooth
6 large eggs, separated
1/4 cup all-purpose flour
Finely grated zest of 1 orange or 2 lemons
1/4 teaspoon salt

  1. Preheat oven to 375 degrees. Generously butter and sugar a 9-inch springform pan (3 inches deep). Whisk together ricotta, egg yolks, flour, 6 tablespoons sugar, the zest, and salt in a large bowl.
  2. Whisk egg whites with a mixer on low speed until foamy. Raise speed to high, and gradually add remaining 6 tablespoons sugar, whisking until stiff, glossy peaks form, 3 to 4 minutes. Gently fold a third of the whites into ricotta mixture using a rubber spatula until just combined. Gently fold in remaining whites until just combined.
  3. Pour batter into pan, and bake until center is firm and top is deep golden brown, about 1 hour. Let cool on a wire rack for 10 minutes. Run a knife around edge of cake; release sides to remove from pan, and let cool completely. Serve with citrus-vanilla compote.
  4. Let stand at room temperature for 20 minutes before serving.

Vanilla Fruit Compote

1 red or pink grapefruit (do not peel), preferably organic, washed well
1 navel orange (do not peel), preferably organic, washed well
1/4 cup water, plus more for pan
1/4 cup sugar
1/2 vanilla bean, split and scraped, pod reserved
Pinch of salt

  1. Cut peels from grapefruit and orange. Cut pith from peels, and slice into very thin strips. Slice fruit along membranes to release segments into a bowl. Squeeze juice from membranes into bowl; discard membranes. Pour cup juice through a fine sieve into a small bowl.
  2. Bring a medium saucepan of water to a boil. Cook citrus peels for 1 minute; drain. Bring cup water, the sugar, and vanilla seeds and pod to a boil in a clean medium saucepan over medium-high heat, stirring until sugar dissolves. Reduce heat to low. Add reserved juice and peels and the salt; cook for 2 minutes. Let cool completely.
  3. Discard vanilla pod. Toss syrup with reserved fruit.

ANZAC Biscuits

ANZAC Biscuits
A few things have happened since mid March when I last posted. 

I read Eating Animals by Jonathan Safran Foer and stopped eating animals.

We learned our Japanese friends, Mami, Emi, Kaori,and family are fine and unscathed by the tsunami.  They live in Gifu City in the center of Japan, surrounded by mountains.

I have also advanced in my research class to a point in which I actually feel I know what I'm doing.  That's super good.  Here's my research question: 

Are Special Education teachers getting the information they need in order to plan for the unique needs of their students with a chronic illness?

Here's another neat thing:  currently everyone in my family is volunteering somewhere.  Here's what we're doing:

driving a shuttle bus on weekends for parents staying at the Ronald McDonald House who need to shop, caring for cats and kittens at a no-kill shelter, providing childcare for Hispanic families learning English, training to advocate for foster children, helping at a garden used to teach children about nutrition and how to grow their own food, cleaning rooms at the Ronald McDonald house, preparing meals for tutors of children in an inner-city school, doing office work for a non-profit that provides and delivers meals to the elderly. 

Jill needed cookies for her youth group's pizza luncheon fundraiser so they can cover expenses to travel to Guatemala.  So I made her ANZAC Biscuits, which are really cookies.

Anzac Biscuit Out of Oven

This is a Martha Stewart recipe.  ANZAC stands for Australia New Zealand Army Corps and it is said wives would mail these sturdy cookies to soldiers during WWI.  I bet what actually was mailed is different than this recipe.  But that's how stories "evolve." 

This is very close to an oatmeal cookie but includes unsweetened coconut and has a bit richer taste.

Anzac Cookie Once Cooled

ANZAC Biscuits
Compliments of JennaDish

from Martha Stewart -Makes about 30 cookies

cups all-purpose flour
2 cups rolled oats
2 cups sugar
1 cup desiccated coconut (aka coconut powder – I used 1/2 powder, 1/2 unsweetend coconut)
1 cup (2 sticks) unsalted butter
2 tablespoons Lyles Golden Syrup
3/4 teaspoon baking soda
1/4 cup boiling water
Preheat the oven to 350 degrees. Line baking sheets with parchment paper, and set aside. In a large bowl, combine flour, oats, sugar, and coconut. Set aside.

In a small saucepan over medium heat, melt butter with syrup. Dissolve baking soda in boiling water, and add to butter mixture. Stir to combine. (Be careful; if the butter is hot, it will bubble up considerably.)

Add butter mixture to dry ingredients, and stir to combine. Using a 1 1/2-inch ice-cream scoop, drop onto prepared baking sheets, about 2 inches apart. Flatten cookies slightly with the heel of your hand.

Bake until golden brown and firm but not hard, about 15 minutes. Transfer to wire racks to cool.