Strawberry Surprise Cheesecake

Looking at this cheesecake, no one would know there's a hidden layer of strawberry jam on the bottom.  This jam layer adds just enough pizazz to make this dessert extra special. Feel free to substitute the strawberry for another flavor.

Ingredients

1 1/2 c graham crumbs

1/3 c granulated sugar

4 T butter

1/2 c + 2 T strawberry jam

1 8 oz. pkg. cream cheese, softened

1 lb. whole milk ricotta cheese, drained over a cheesecloth for several hours or overnight

1 cup granulated sugar

2 large eggs

1/2 tsp. vanilla extract

1/4 tsp. almond extract

1/2 c sour cream

2 T granulated sugar

Preheat oven to 350 degrees. 

For the crust, mix together graham crumbs, sugar & better until mixture is moistened enough to hold together.  Press into an 8" springform pan. 

Heat the jam in the microwave about 30 seconds or just until it loosens up.  Stir until smooth.  Spread evenly over the crust. Set aside.

In a large bowl of an electric mixer with the paddle attachment in place, beat the cream cheese until light and fluffy, about 3 minutes.  Add the sugar slowly, alternating with the eggs. Beat until smooth. Add the extracts and beat to incorporate.  Pour the batter into the prepared crust.  Bake for an hour or until the the outside is set but the middle 2" still jiggles.  Set cheesecake on a wire rack.  Combine the sour cream and granulated sugar and stir until the sugar dissolves.  Immediately spread over the top of the hot cheesecake. Allow the cheesecake to cool to room temperature. Refrigerate 3-4 hours before serving.  

Cheesecake will puff up in the oven and fall as it cools.

Enjoy!

 

Lemon Poppy Seed Drizzle Cake

Ingredients
1/2 pound (2 sticks) unsalted butter, at room temperature
2 cups granulated sugar
6 large eggs, at room temperature
1/3 cup grated lemon zest (6 to 8 large lemons)
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed lemon juice, divided
3/4 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract

2 T poppy seeds

For the drizzle:
Juice of 3 lemons

¾ cup granulated sugar

2 T granulated sugar

Preheat the oven to 350 degrees F. Grease and flour a tube pan (note: bundt pan will not work as well when it comes time to add the drizzle)
Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.

Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Stir in the poppy seed.  Spoon the batter into the prepared pan and smooth the top with an offset spatula.  Bake for 45 minutes to 1 hour, until a cake tester comes out clean.

For the drizzle, combine lemon juice and 3/4 cup sugar in a small saucepan and cook over low heat until the sugar dissolves.

When the cake is done, allow to cool for 20 minutes. Remove the cake from the pan and set on a rack over a try or sheet pan; poke holes in the top of the cake with a wooden skewer and slowly spoon three-quarters of the syrup over the top.  Allow the cake to cool completely. Pour remaining syrup over the cake and sprinkle with 2 T granulated sugar.  Keep at room temperature for best flavor.

Recipe adapted from Ina Garten.

Pucker Up!