Dennys Food and Recipes: Summer Food: Raspberry Almond Cheesecake Tartlets

                                             Photo: Helana Brigman

Dennys Food and Recipes: Summer Food: Raspberry Almond Cheesecake Tartlets: From Denny:  Do you enjoy cheesecake but want an easier way to make it?  Then this recipe is for you.  I like cheesecake too but find it too large for just two of us to eat and too time consuming to make unless I plan on entertaining a hungry crowd.

A springform pan is an absolute must to make a proper cheesecake - and the patience of a saint to leave the oven door cracked open as it slowly cools down for hours so you can hopefully avoid it cracking straight down the middle like an ugly scar.  Usually, I've been pretty lucky over the years.  Of course, when I wasn't lucky it was evident that a wonderful fruit topping like blueberry or strawberry could hide a multitude of sins just like gravy on a screwed up dinner. :)...

Dennys Food and Recipes: Summer Food: Raspberry Almond Cheesecake Tartlets

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Dennys Food and Recipes: Thanksgiving: Layered Pumpkin Cheesecake

Dennys Food and Recipes: Thanksgiving: Layered Pumpkin Cheesecake: From Denny:  This is the perfect holiday table dessert!  It's so showy it's sure to impress.  Three layers of tasty goodness are the gingersnap cookie crust as it's sturdy foundation to hold the spiced pumpkin cheese layer that is marbled with a vanilla layer.

Like most big cheesecakes, this one should be baked in a springform pan, where the cake cools in the pan for several hours before you remove the sides of the pan.  If you have never used a springform pan, it's so easy it will make you laugh, definitely nothing to be intimidated about at all.

Like any tasty cheesecake, this one is rich in calories too, so a small serving would be welcomed by most.  At a dinner party I like to cut a normal to small sized slice, placing it on one plate and then encourage couples to share so people don't have to feel guilty about busting their diet plan.  After all, the whole point of entertaining is for people to enjoy their tasty treats!...

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Help support women on their journey to wellness and hope for a cure!

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Also, please remember that October is Breast Cancer Awareness month, keeping these women in your thoughts and prayers.  Here's my latest Denny Lyon Gifts design (at Cafe Press) to honor all the fabulous women and their supporters fighting this disease.

This design first started off as one of my photos of those favorite hot pink azalea blooms, in addition to many other filters, employing a kaleidoscope filter to create this abstract medallion effect. This design reminds me of how our beauty is always there, no matter what form it takes.  Of course, here in Louisiana, we take creative "French" license with English spellings. :)  The thought bubble is to remind others to support these women on their journey to wellness.  Lots of other styles of t-shirts and other products to enjoy too.  The link takes you to the page of all the products featuring this design.  Thanks for visiting!

Dennys Food and Recipes: Summer Recipe: Cool Fake Watermelon Cheesecake

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Romancing The Chocolate: Chefs Recipe 4 Valentines Day: Warm Chocolate Cheesecake

Image via Wikipedia

Romancing The Chocolate: Chefs Recipe 4 Valentines Day: Warm Chocolate Cheesecake: From Denny: Looking for an easy to make chocolate cheesecake? Chef Sara Moulton is always coming up with great ideas that are simple to make.

Usually, we serve cheesecake chilled. Have you ever thought of eating your cheesecake while still warm from the oven? Sara likes this recipe to enjoy that warm creamy chocolate delight.


Sara bakes these chocolate cheesecakes in small ramekins. She didn't offer up a photo but check out the awesome one I found of another version of chocolate cheesecake at flickr, decked out in blackberries.

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Recipe: Slow Cooker Cheesecake

Another version of a peach cheesecake Image by babe_kl via Flickr

From Denny: This unusual method for baking a cheesecake really caught my eye today! Chef Sandra Lee from the Food Network has launched a new cost effective meals program called Sandra's Money Saving Meals.

This woman is stuffed full of personality AND she can cook well within a budget! Well, Louisiana food is all about the wallet and innovation. We often adopt smart ideas like the one presented today.

We sure love our cheesecake in this state as one version or another in on restaurant menus from diner to sophisticate. Give this one a try and save on your electricity as a slow cooker generally costs about three cents an hour to operate as opposed to a full oven for much more. Definitely more "green." Hope you enjoy!


Slow Cooker Cheesecake

Prep Time: 10 min
Inactive Prep Time: 1 hr 0 min
Cook Time: 1 hr 30 min
Level: Easy
Serves: 8 servings


Ingredients For Cheesecake:

1 (15-ounce) container ricotta

3/4 cup sugar

3 eggs

1 teaspoon vanilla extract

1 orange, zested

Pinch salt

1 (9-inch) prepared graham cracker crust


For Topping:

1 (15-ounce) can peaches, juice reserved and peaches chopped

1 orange, juiced

2 teaspoons cornstarch

1 tablespoon sugar

Pinch salt


Directions For Cheesecake:

Puree ricotta in a food processor until smooth. Scraping down the sides. Add the sugar and puree for approximately 1 minute so that it is not grainy. Add the eggs, vanilla, orange zest and salt. Puree until smooth and combined.

Place a small bowl in the bottom of a 5 quart slow cooker and place a small plate on top of the bowl. Place pie crust on top of the plate and pour the filling into the pie crust. Place 4 paper towels over the top of slow cooker bowl making sure not to let the towels touch the top of the cheesecake. Secure with lid and cook on high setting for 1 1/2 hours, or until set. Remove from slow cooker and let sit for 30 minutes, then refrigerate for 30 minutes or until chilled.

For Topping:

In a small pot whisk together the reserved peach juice, orange juice, cornstarch, sugar and salt. Stir in the chopped peaches and heat over medium heat. Cook until liquid thickens about 5 minutes. Remove from heat and serve warm over a slice of cheesecake.


* If you prefer to bake in an oven rather than a slow cooker *

Oven Instructions: Preheat oven to 325 degrees F.

Place the pie crust into a baking dish or roasting pan large enough to accommodate the pie tin. Pour the filling into the crust. Add about 1-inch of warm water into the bottom of the baking dish and cover with foil. Using a skewer, pierce about 12 holes into the foil to allow steam to vent. Bake for 50 minutes to 1 hour or until cheesecake set. Remove cheesecake from water bath and let rest on the counter for 30 minutes. Then place in the refrigerator for 30 minutes or until chilled.

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Recipe: Pine Nut Ricotta Cheesecake with Macerated Strawberries

Pine Nut Ricotta Cheesecake with Macerated Strawberries

Here’s a little beauty of a dessert high in protein! Perfect for the weekend gathering.

Cheesecakes are immensely popular in Louisiana. Because of the Italian and Sicilian descendants who made their homes in Louisiana over a century ago there is a great respect for Italian ingredients like ricotta cheese.

While it is true that ricotta cheese is high in fat it is also high in protein. Just anticipate your calories for the day, adjust them accordingly and then cut a smaller slice to enjoy without worry!


From: Pastry Chef Caroline Threinen, FireLake Grill House & Cocktail Bar
Minneapolis, Minnesota

Yield: 12 servings – preparation time is 1 ½ hours plus baking and chilling times


Ingredients for Macerated Strawberries:


Two (12-oz.) cartons fresh strawberries, washed, hulled and quartered

½ cup sugar

1 Tablespoon Grand Marnier

Ingredients for Pine Nut Crust:

1 ½ cup all purpose flour

¼ cup sugar

¼ cup pine nuts, toasted and chopped

½ cup (1 stick) unsalted butter

1 large egg yolk


Ingredients for Ricotta Cheesecake Filling:


8 ounces cream cheese, softened

1 cup ricotta cheese

2 large eggs

4 large egg yolks

1 cup light corn syrup

½ cup pine nuts


Garnish:

Sweetened whipped cream


Directions for Macerated Strawberries: Toss together strawberry quarters, sugar and Grand Marnier and allow to macerate, covered, for at least 2 hours or until strawberry juices are released.


Directions to make crust: Position a rack on lower shelf of oven and preheat oven to 350° F.

In bowl of an electric mixer, using paddle attachment, combine flour, sugar, pine nuts, butter and egg yolk. Mix just until the mixture starts to come together as a dough. If it seems dry, add a little water. Shape dough into a disc. Wrap in plastic wrap and refrigerate for 1 hour.

On a floured piece of parchment paper, roll out dough into a circle about 13” in diameter. Line an 11” tart pan with removable bottom with dough and trim off excess dough. Line dough with parchment and fill halfway with beans, rice or pie weights. Par-bake the shell for 10 minutes; remove the parchment paper and weights and bake for another 12-15 minutes, until light golden brown. Set aside to cool. Lower oven temperature to 325° F.


Directions to make Ricotta Cheesecake Filling: Place cream cheese, ricotta cheese, eggs and yolks in food processor and process until fully combined. With machine running, gradually pour in light corn syrup. Pour mixture into cooled tart shell. Sprinkle whole pine nuts over filling. Bake cheesecake for 40-45 minutes, until set.
Chill tart for at least 1 hour before serving. Serve each slice with macerated strawberries and a dollop of whipped cream.


FireLake Grill House & Cocktail Bar
31 South Seventh Street
Minneapolis, Minnesota 55402
612 – 216 - 3473

Note: For other recipes visit my other fun blog –
Romancing The Chocolate