Lemon  Ricotta  Cheesecake

 

 

 

 

INGREDIENTS:

1 1/2 cups crushed vanilla wafers (about 45 wafers)

1/4 cup butter, melted

1 teaspoon grated lemon peel

 

 

FILLING

 

2 packages (8 ounces each) cream cheese, softened

1 carton (15 ounces) ricotta cheese

1 1/4 cups granulated sugar

1/4 cup cornstarch

4 eggs

2 cups half-and-half cream

1/3 cup lemon juice

3 teaspoons grated lemon peel

2 teaspoons vanilla extract

 

 

 

DIRECTIONS:

 

Preheat oven to 325 degrees.

 

In a bowl, combine wafer crumbs, butter and lemon peel.

Press onto the bottom of a greased 9 inch springform pan.

Bake for 12 to 14 minutes or until lightly browned.

Cool.

 

In a large bowl, beat cream cheese and ricotta until smooth.

Combine sugar and cornstarch; add to cheese mixture and beat well.

Add eggs and cream, beating on low speed just until combined.

Beat in lemon juice, peel and vanilla until blended.

 

Pour into crust.

 

Place pan on a baking sheet.

 

Bake for 70 to 80 minutes or until center is almost set.

 

Cool on a wire rack for 10 minutes.

 

Carefully run a knife around edge of pan to loosen.

 

Cool 1 hour longer.

 

Refrigerate overnight.

 

Remove sides of pan and place on serving plate.

 


Serves 12

 

 

 

 

 

Strawberry  Fluff

 

 

 

 

INGREDIENTS:

1/2 package (1.5 ounces) strawberry gelatin

1 carton (13 1/2 ounces) strawberry glaze

1 quart buttermilk

2 packages (5.1 ounces each) instant vanilla pudding mix

2 cartons (16 ounces each) frozen whipped topping, thawed

2 quarts fresh strawberries, sliced

Additional fresh strawberries (optional)

 

 

 

DIRECTIONS:

 

In a small bowl, combine gelatin and glaze; set aside.

 

In a large bowl, whisk buttermilk and pudding mix for 2 minutes or until slightly thickened.

 

Stir in glaze mixture; fold in whipped topping and strawberries.

 

Cover and refrigerate overnight.

 

Garnish with additional strawberries if desired.

 

 

Serves 40

Ideal For Parties

 

 

 

 

 

Pineapple  Rice  Pudding

 

 

 

 

INGREDIENTS:

4 cups milk, divided

3 cups cooked long grain rice

2/3 cup granulated sugar

1/2 teaspoon salt

1 package (3 ounces) cream cheese, softened

2 eggs

1 teaspoon vanilla extract

 

 

PINEAPPLE SAUCE

 

1 can (20 ounces) pineapple chunks

1/4 cup packed brown sugar

1 tablespoon cornstarch

1 tablespoon butter

1/8 teaspoon salt

1/2 teaspoon vanilla extract


 


DIRECTIONS:

 

In a saucepan, combine 3 1/2 cups milk, rice, sugar and salt; bring to a boil over medium heat.

Cook for 15 minutes or until thick and creamy, stirring occasionally.

 

In a bowl, beat the cream cheese.

Beat in eggs and remaining milk.

 

Stir into rice mixture.

Cook and stir for 3 minutes over medium heat.

Stir in vanilla.

 

Spoon into 6 dessert dishes.

Set aside to cool.

 

Refrigerate for 1 hour.

 

To prepare Pineapple Sauce, drain pineapple, reserving the juice; set the pineapple aside.

 

In a saucepan, combine brown sugar, cornstarch, butter, salt and reserved pineapple juice.

 

Bring to a boil; cook and stir for 2 minutes or until thickened.

 

Stir in vanilla and pineapple.

Set aside to cool.

 

When ready to serve, spoon over pudding.

 

This dessert may be served at room temperature or after being refrigerated.

 

 

Serves 6

 

 

 

 

             

   

    

 Salem's Den  Salem 2004 and Beyond

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