Woohoo! it's that time of the month again.
I have to admit after sitting out of last month's challenge I was ready to go for this month. I am so glad we had a great recipe to play around with for our challenge, all credit going to Jenny and her Abbey's infamous cheesecake recipe.
For my cheesecake I went with a little bit of an Italian flair. I stole a few ideas from David Rocco. You know who I'm talking about ladies, that gorgeous Italian man that parades around Florence speaking Italian and looking hot while doing it oh... and he cooks. Anyways he featured a Ricotta Torte one episode and ever since then I've been hooked.
BTW, P if you read this, you are short 1 bottle of Obikwa Shiraz. I needed it for my pears. Thanks.
The April 2009 challenge is hosted by Jenny from Jenny Bakes. She has chosen Abbey's Infamous Cheesecake as the challenge.
Abbey's Infamous Cheesecake:
2 cups amaretti crumbs
1 stick melted
2 sticks of cream cheese, 8 oz each room temperature
1 tub ricotta, drained
1 cup / 210 g sugar
3 large eggs
1 cup / 8 oz heavy cream
1 tbsp. lemon juice
1 tbsp. vanilla extract (or the innards of a vanilla bean)
1 tbsp liqueur, optional, but choose what will work well with your cheesecake
1. Preheat oven to 350 degrees F. Begin to boil a large pot of water for the water bath.
2. Mix together the crust ingredients and press into your preferred pan. You can press the crust just into the bottom, or up the sides of the pan too - baker's choice. Set crust aside.
3. Combine cream cheese and sugar in the bowl of a stand-mixer (or in a large bowl if using a hand-mixer) and cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream, vanilla, lemon juice, and alcohol and blend until smooth and creamy.
1 bottle red wine: when I say 1 bottle, pour 1 glass for yourself and then the rest of the bottle in the pot
5 tbsp sugar
5 pears, peeled
Bring wine and sugar to a boil.
Place pears in syrup for 15 minutes
Turn off heat and let steep for 3 - 4 hours
Take pears out and set aside or refrigerate until ready to use
Boil wine syrup until the consistency is thick, place in bowl and set aside until ready to use.
Makes about 1 cup of syrup once reduced.