Lemon Ricotta Cheesecake
1 1/2 cups crushed
vanilla wafers (about 45 wafers)
1/4 cup butter, melted
1 teaspoon grated lemon
2 packages (8 ounces
each) cream cheese, softened
1 carton (15 ounces)
1 1/4 cups granulated
1/4 cup cornstarch
2 cups half-and-half
1/3 cup lemon juice
3 teaspoons grated lemon
2 teaspoons vanilla
Preheat oven to 325 degrees.
In a bowl, combine wafer crumbs, butter and
Press onto the bottom of a greased 9 inch
Bake for 12 to 14 minutes or until lightly
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
Pour into crust.
Place pan on a baking sheet.
Bake for 70 to 80 minutes or until center is
Cool on a wire rack for 10 minutes.
Carefully run a knife around edge of pan to
Cool 1 hour longer.
Remove sides of pan and place on serving
1/2 package (1.5 ounces)
1 carton (13 1/2 ounces)
2 packages (5.1 ounces
each) instant vanilla pudding mix
2 cartons (16 ounces
each) frozen whipped topping, thawed
2 quarts fresh
In a small bowl, combine gelatin and glaze;
In a large bowl, whisk buttermilk and
pudding mix for 2 minutes or until slightly
Stir in glaze mixture; fold in whipped
topping and strawberries.
Cover and refrigerate overnight.
Garnish with additional strawberries if
Ideal For Parties
Pineapple Rice Pudding
4 cups milk, divided
long grain rice
2/3 cup granulated sugar
1/2 teaspoon salt
1 package (3 ounces)
cream cheese, softened
1 teaspoon vanilla
1 can (20 ounces)
1/4 cup packed brown
1 tablespoon cornstarch
1 tablespoon butter
1/8 teaspoon salt
1/2 teaspoon vanilla
In a saucepan, combine 3 1/2 cups milk,
rice, sugar and salt; bring to a boil over
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
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
In a saucepan, combine brown sugar,
cornstarch, butter, salt and reserved
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.
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