bonfire at night w/ Ang, Katherine, Elizabeth, and the rest of the boat crew. It rained til like 1 in the afternoon...but the sun finally came out. It turned out to be a perfect day! We grilled, we ate, shot the shit, we drank, we made FIRE!!!!!!.......We've been planning this for over a month, and wanted a bonfire at night....Which meant we needed a permitt ...This was the date they gave us ....Thanx Ang for obtaining that by the way....I know what a pain in the ass it is to get one... :)~. Then on Sunday, after work, I gave my friend Sue a buzz and stopped by there for a bit. I had to be home on time to watch Desperate Housewives.....LOL...A birthday shout out to my sister Lisa......Her born day was on th
e 30th.....She had a party at her place. Here we are with our mom in the middle....Got to see alot of people I haven't seen in a while there. My friend Steve came down from East Bumble F***. .....He is the boy next door...No, literally.... well actualy he lived two houses down from us growing up....LOL....We have kept in touch through the years, as have the rest of neighboorhood gang . He recently moved somewhere upstate NY, and I missed saying good-bye to him and Mary. So I got to say a very happy Hello to them.......... and a :( good-bye.......Also, I cleared up a misunderstanding with a very dear friend.... Hearsay is baaaaad M'Kay!.............
Ok.... so here is what you came for ......the recipe!
Ricotta Mascarpone Cheesecake
3 lbs. Ricotta cheese
8 oz mascarpone cheese
12 eggs
1 1/2 cups sugar
1 TB. pure vanilla extract
zest of 1 lemon
2 TB soft butter
6 chocolate biscotti
In a mixing bowl, with the wisk attatchment, add the ricotta and mascarpone first, mixing on low speed. When blended stop the machine, and scrape down the sides with a rubber spatula. Then add the eggs one at a time. Break each one into cup before adding it. It is much easier to get any egg schrappnel out of the cup rather than the batter. Scrape down sides of the bowl again to ensure the batter is smooth.....Add the sugar vanilla and lemon zest. Mix on low for 1 minute.
For the bottom crust, and sides: In the food processor add the chocolate biscotti and grind till very fine. With a paper towel spread the softend butter around the pan to coat throughly. Add the biscotti crumbs to the butterd pan. Coat the sides well and level out remaining crumbs to at least 1/2 in. Pour batter in pan and bake in a water bath for 1 hr at 350. Then turn down to 250 for 1-2 hrs more. The top should have a light brown color and not jiggle when done. Let rest at room temp for 1 hr and then refridgerate.
As shown in my pic I like to use a raspberry coulis, and Hershey's chocolate sauce to decorate the plate and it also compliments the cheesecake.
No comments:
Post a Comment