Honey Ricotta Cheesecake

* 8 ounces purchased biscotti
* 6 tablespoons (3/4 stick) unsalted butter, melted
* 1 (12-ounce) container fresh whole milk ricotta, drained
* 2 (8-ounce) packages cream cheese, room temperature
* 3/4 cup sugar
* 1/4 cup orange blossom or clover honey
* 1 tablespoon orange zest
* 4 large eggs


Preheat the oven to 350 degrees F.

Wrap the outside of a 9-inch springform pan with 2 3/4-inch-high sides with 2 layers of heavy-duty foil. Finely grind the biscotti in a food processor. Add the melted butter and process until the crumbs are moistened. Press the crumb mixture over the bottom (not the sides) of the prepared pan. Bake until the crust is golden, about 15 minutes. Cool the crust completely on a cooling rack.

Blend the ricotta in a clean food processor until smooth. Add the cream cheese and sugar and blend well, stopping the machine occasionally and scraping down the sides of the work bowl. Blend in the honey and orange zest. Add the eggs and pulse just until blended.

Pour the cheese mixture over the crust in the pan. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Bake until the cheesecake is golden and the center of the cake moves slightly when the pan is gently shaken, about 1 hour and 5 minutes (the cake will become firm when it is cold).

Transfer the cake to a rack and cool 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days. Cut the cake into wedges and serve.


Words to the Wise
I love this cheesecake recipe. It is just so light and fluffy that its like a cloud on your plate. For the crust, I have used graham crackers or Nilla Wafers in place of the biscotti because sometime biscotti is difficult to find and expensive. I have also used lemon and orange zest just to brighten the cake up more. Top this with a few fresh berries and you have the perfect summer dessert.

This recipe is by Giada de Laurentiis.

Perfect Spring Cupcakes: Mascarpone Cheese Cupcakes with Strawberry Glaze

8 oz Mascarpone cheese, softened
2 egg whites
1/4 cup vegetable oil
1 box white cake mix
1 cup water
1/3 cup frozen strawberries, pureed
2 1/2 cup powdered sugar

• Preheat oven to 350 degrees
• Line muffin tins with paper liners.
• Mix first 3 ingredients in a large bowl until combined and creamy
• Add cake mix and water and mix until smooth, about 3 minutes
• Fill muffin liners to just below the rim. Using a small ice cream scoop helps.
• Bake until puffed and golden brown about 18-20 minutes
• Puree the strawberries and then add powdered sugar (this mixture will be very thick and that is how you want it).
• Once cooled, gently frost or drizzle glaze over cupcakes.
• Let cupcake sit for a few minutes until glaze sets, serve

Words to the Wise:
These cupcakes are very light and delicate. They can crumble easily when removing from pan or trying to frost so be gentle with them. They are a perfect lite and springy treat.
Mascarpone cheese is a soft Italian cheese much like cream cheese. It is less tangy than cream cheese. Mascarpone cheese can be found in the specialty cheese case at the grocery store. I am thinking that cream cheese could be subsistuded but I am not sure b/c I was able to easly find mascarpone.
I found this recipe while watching a segment by Giaga deLaureniits on the Today show.

Peanut Butter Swirl Brownies

Ok, I am well aware that you really can't have brownies for supper but sometimes I just need to do a little baking. I have never made brownies from scratch. These were so easy and so tasty and yes, very naught but I still just had to share. Enjoy.

Ingredients

* 1 pound unsalted butter
* 1 pound plus 12 ounces semisweet chocolate chips, divided
* 6 ounces unsweetened chocolate
* 6 extra-large eggs
* 3 tablespoons instant coffee granules
* 2 tablespoons pure vanilla extract
* 2 1/4 cups sugar
* 1 1/4 cups all-purpose flour, divided
* 1 tablespoon baking powder
* 1 teaspoon kosher salt
* 3/4 cup smooth peanut butter

Directions

Preheat the oven to 350 degrees F. Butter and flour a 12 by 18 by 1 1/2-inch sheet pan.

Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.

In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the remaining 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the prepared sheet pan. Spoon the peanut butter over the top of the chocolate mixture and using a knife, swirl it through the chocolate mixture.

Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 10 to 15 minutes more or until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into large squares.

This recipe is from the Barefoot Contessa herself, Ina Garten.