I am trying to be a good girl. I am trying to get good grades in my courses this semester. I am trying to write two major papers before Tuesday night. I am trying not to waste time watching MythBusters on Netflix streaming when I should be studying.
And I am also trying to post here twice a week.
This isn't meshing so well with my finals.
But I did make a lovely cheesecake this past weekend, and it got rave reviews from my family. Please make it. I promise you'll like it. And I also predict that you'll like the calorie count. (If you're into that sort of thing...)
Lemon Scented (Crustless) Ricotta Cheesecake with Glazed Strawberries
(adapted from Food Network)
1 16-ounce container of part-skim ricotta
1/2 cup of reduced-fat sour cream
8 ounces of neufchatel cheese
3 large eggs
3/4 cup of sugar
1/4 cup of all-purpose flour
1 teaspoon vanilla extract
1 teaspoon of finely grated lemon zest
1/4 teaspoon of salt
1 tablespoon lemon juice
In a food processor, or using a blender (I used my immersion/stick blender), process ricotta until smooth. Add sour cream, cream cheese, eggs, sugar, flour, vanilla, lemon zest, lemon juice, and salt. Process until well blended.*
Pour into greased, 9" springform pan and bake at 325 for 50 to 55 minutes, or until the center is just set.
Let cool in pan, then move to refrigerator to chill for at least 3 hours. Serve cold.
1 c. sugar
2 Tbsp. cornstarch
1 cup water
1 Tbsp. lemon juice
1. 3 oz. pkg. sugar free strawberry jello
In a small saucepan, combine sugar, cornstarch, water and lemon juice. Cook over medium-high heat for a minute or two until sugar has dissolved, then pour in jello powder. Cook until slightly thickened; it should lightly coat the back of your spoon. (I wouldn't let it thicken too much -- it will continue to thicken as it cools.) Remove from heat and mix with sliced strawberries. Place in refrigerator to cool.