Don't you just love it when you set out to make one thing in the kitchen, and come out with something else entirely? I like to think of this Cheesecake as the bastard love child of Raspberri Cupcake's "Roasted Strawberry and Ginger Ricotta Cheesecake." See what happened was...
There was some left over ricotta from a previous meal. There were also gingersnaps from the Apple, Blueberry, and Ginger Shortcrust pie. We even had the cream cheese- probably from some Black Bottom Cupcakes.
What I didn't take into account was actually measuring how much of X, Y, and Z were remaining. Needless to say... there was not enough of any of the above ingredients to create the desired cheesecake. BUT! With a few... adjustments... the cheesecake could make it to the finish line!
And so. I closed my eyes and said a little prayer for this unborn cheesecake, because I was making things up as I went. Not enough gingersnaps? Top it off with graham crackers! We're low on cream cheese? Hey, neufchatel is kind of like low-fat cream cheese! Let's just say this is the "healthy" version. The ricotta is struggling? Well. Everybody likes Greek yogurt! Throw it on in there; it has protein after all. Scientific process goes boink!
I am happy to announce that the cheesecake came out healthy and kicking. If you're looking for that "New York Sytle"... keep it moving. The texture of this cake is very creamy and much smoother than your average cheesecake. It's has a little weight to it which makes things a little complicated. On the one hand, you want to eat the entire thing because of the cold, soft texture. On the other, it's a bit filling.
And now! The giveaway!
This giveaway has a dual purpose: 1) I freaking love fall and wanted to share the warm fuzzies by giving a present; and 2) make the world a little kinder. Baker's twine and a notebook!
Tomorrow morning I am getting up at 4:15am to walk 60 miles to support breast cancer. It's through the 3Day which has received some political heat this year. I am pro-choice. This is not about ideologies. I'm doing it because I want to show my co-worker who was diagnosed last year that she matters. Susan, you're an inspiration.
So let's all get in the fall mood and try to make the world a little kinder. To win the giveaway, leave a comment with your favorite fall food and why it's your favorite! Winner will be selected at random. Don't forget your email! Giveaway ends next Friday.
Beijus!
This giveaway has a dual purpose: 1) I freaking love fall and wanted to share the warm fuzzies by giving a present; and 2) make the world a little kinder. Baker's twine and a notebook!
Tomorrow morning I am getting up at 4:15am to walk 60 miles to support breast cancer. It's through the 3Day which has received some political heat this year. I am pro-choice. This is not about ideologies. I'm doing it because I want to show my co-worker who was diagnosed last year that she matters. Susan, you're an inspiration.
So let's all get in the fall mood and try to make the world a little kinder. To win the giveaway, leave a comment with your favorite fall food and why it's your favorite! Winner will be selected at random. Don't forget your email! Giveaway ends next Friday.
Beijus!
250g Ginger Snaps, graham crackers, or a mix of the two
6 tablespoons unsalted butter, melted
200g neufchatel, softened
130g cream cheese, softened
200g ricotta
300g plain Greek yogurt
1/2 cup strawberry jam
1 cup mixed berries, frozen or fresh
2 tbsp ground ginger
1 tbsp grated lemon zest
3 eggs
1 tbsp cornstarch
1 tbsp water
Topping
1/2 cup strawberries chopped
1 tablespoon water
sprinkle of sugar or drizzle of maple syrup
or you could make Boozey Strawberries
1 tablespoon water
sprinkle of sugar or drizzle of maple syrup
or you could make Boozey Strawberries
Preheat oven to 350°Fm grease and
line the base of a 9 inch round springform tin. Place ginger snaps
in a food processor and pulse until they are broken down to even
crumbs. Add butter and pulse to combined. Press into the base of your
prepared tin and chill in fridge for 30 mins.
Prepare the filling; place neufchatel, creamcheese, ricotta, Greek yogurt, strawberry jam, ground ginger, and lemon zest in the bowl of a mixer with whisk attachment. On medium speed, mix until smooth. Add berries and mix in at low speed.
Mix water and cornflour together in a separate bowl until smooth and then add the mixture and the eggs to the mixer. Mix until combined. Pour mixture over the chilled base and bake for 45 minutes to an hour. The edges should be just golden. Remove from the oven and sit in tin on a wire rack until cool. Refrigerate for at least an hour.
For the topping, heat a small sauce pan over medium heat. Add the strawberries and water. Cook until strawberries are slight softened and water evaporated. Add a dash of sugar or maple syrup.