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Classic Cheesecake-Instant Pot

5/11/2021

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1 ¼ cups graham cracker crumbs
5 tablespoons butter melted and cooled, plus additional butter for buttering the pan
1lb cream cheese, full fat-room temperature
½ cup granulated sugar
2 large eggs
¼ cup sour cream-full fat
2 teaspoons lemon zest
1 tablespoon lemon juice
½ teaspoon vanilla extract
¼ teaspoon salt
1 ½ tablespoons all-purpose flour
1/3 cup sour cream
2 teaspoons sugar

  1. Generously butter the inside of a 7-inch round springform pan. Mix the graham cracker crumbs and the melted butter in a medium bowl, then pour this mixture into the prepared pan. Press this mixture evenly across the bottom and about halfway up the sides of the pan to make a crust.
  2. Put the cream cheese and sugar in a food processor, process until smooth. Add the eggs one at a time, processing each until smooth. Open the machine, scrape down the inside, and add the sour cream. Cover and process until smooth.
  3. Add the lemon zest, lemon juice, vanilla, and salt. Process again until smooth — and again, stop the machine and scrape down the inside. Add the flour and process for 1 minute. Pour this mixture into the prepared crust in the pan (it will rise above the crust on the sides). Do not cover the pan.
  4. Pour 1 1/2 cups water into a 6-or 8-quart Instant Pot. Set a trivet in the cooker. Make an aluminum foil sling, set the filled springform pan on it, and use it to lower the pan into the pot. Fold down the ends of the sling so that they do not touch the batter in the pan. Lock the lid onto the pot. Press Pressure cook (Manual) on High pressure for 25 minutes with the Keep Warm setting off.
  5. To make the sour cream topping, combine 1/3 cup sour cream with 2 teaspoons sugar in a small bowl. Set aside.
  6. When the machine has finished cooking, turn it off and let the pressure return to normal naturally, about 20 minutes. Remove the lid. Use the sling to transfer the hot springform pan to a wire rack. Using a paper towel, blot off any water on top of the cake.
  7. While the cheesecake is still hot, spoon the sour cream topping onto the cake and spread evenly over the top.
  8. Cool the cheesecake for 15 minutes, then refrigerate for 1 hour. Cover and continue refrigerating for at least 1 more hour or up to 2 days.
  9. To serve, uncover and run a thin knife between the pan and the cake. Unlatch the sides of the pan and open it to remove the cake inside. If desired, use a long, thin knife to slice the cake
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Sheet Pan Feta w/Black Olives, Tomatoes, and Lemon

3/2/2021

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Serves 4-6 as an appetizer

1-pint grape tomatoes
½-1/3 cup black olives packed in oil 
1 lemon, 1/2 cut into thin rounds and the remaining 1/2 left intact, for serving
2 tablespoons olive oil, plus more for serving
1 teaspoon ground cumin
½ teaspoon red-pepper flakes
 Kosher salt and black pepper
1 (6- to 8-ounce) block feta, whole or cut into 1-inch slices
 ½ cup fresh cilantro or parsley leaves and fine stems, roughly chopped (optional)
Serve with artisan bread or crackers
  1. Heat the oven to 400 degrees with a rack set in the lower third. 
  2. On a sheet pan, combine the tomatoes, olives, and lemon slices with the olive oil and toss. Add cumin and red-pepper flakes, season with salt and pepper, and toss again until evenly coated. Nestle the feta into the center of the vegetables. Roast 15 to 20 minutes. If you want a little charring on top, put under the broiler for a few minutes
  3. Drizzle with olive oil and serve with the remaining lemon half for squeezing. Top with fresh herbs, if using.
Variations:
  • Instead of feta use tofu or a firm fish (salmon, swordfish, scrod).
  • Add canned chick peas and thinly sliced fennel.
  • Add broccoli, asparagus, peppers, or other veg and serve as a meal.
  • Instead of cumin use smoked paprika or rosemary.
  • When cooked, combine all of the ingredients and toss with pasta and serve hot or cold.
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Ricotta-Homemade....Thank you Ina Garten (The Barefoot Contessa)

10/10/2019

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 The homemade ricotta is so easy and MUCH better tasting than any store bought brand. I added a variation to the traditional savory ricotta and prepared a dessert version with the help of my favorite food website FOOD52.com. Try them both!
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Makes 2 cups
 
4 cups whole milk
2 cups heavy cream
1 tsp. kosher salt
3 Tbs white wine vinegar
 
  1. Set a large sieve over a deep bowl. Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth. 

  2. Pour the milk and cream into a stainless-steel or enameled pot such as Le Creuset. Stir in the salt. Bring to a full boil over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar. Allow the mixture to stand for 1 minute until it curdles. It will separate into thick parts (the curds) and milky parts (the whey). 

  3. Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 to 25 minutes, occasionally discarding the liquid that collects in the bowl. The longer you let the mixture drain, the thicker the ricotta. Transfer the ricotta to a bowl, discarding the cheesecloth.  Save remaining whey for later use (see below). Use ricotta immediately or cover with plastic wrap and refrigerate. The ricotta will keep refrigerated for 4 to 5 days.

Ricotta for Dessert!-Honey Ricotta Mousse

Honey Ricotta Mousse-Food52.com
​By Flirty Foodie (https://food52.com/recipes/34754-honey-ricotta-mousse)

9 ounces sheep's milk ricotta (or cow's milk), drained -I used 1 cup of the Homemade Ricotta above
1/2 cup whipping cream, well chilled
5 tablespoons honey, divided
1/4 cup chopped walnuts
zest of 1/2 lemon
 
  1. Using an electric hand mixer, whip cream in a medium bowl until it forms firm peaks, about 3 minutes.

  2. In a separate bowl whip together ricotta, 3 tbsp honey and lemon zest until smooth. Carefully fold whipped cream into ricotta mixture. Cover and refrigerate for approx. 30 minutes so the ingredients firm up a bit.

  3. Gather two serving bowl/cups. Spoon a layer of whipped ricotta into each bowl. Followed by a layer of honey, approx. 2 tsp to a 1 tbsp honey per dish. Top with remaining whipped ricotta. Garnish with chopped walnuts. Serve and Enjoy
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