Updated December 2020
I made lasagna and had some leftover ricotta cheese I wanted to use up in something ... not sure what ... but something!
Scrolling and trolling through the internet, I was searching for a ricotta cheesecake or something similar, when lo and behold, there it was! Dark Red Cherry Ricotta Cheesecake Jars by my foodie friend and inspiration, the incomparable Alice d'Antoni Phillips of Ally's Kitchen.
Do you know Ally? World Food Champion, Dole Media Correspondent in the Rose Bowl Parade, Bohemian Bold Ally? Yes, she is all that and a PhD as well, but most of all she is a friend to all and an inspiration and mentor for many.
She probably has no idea she is my hero, but she is. She lives life to the fullest, embracing every moment, and has some of the BEST recipes on the internet full of her "Bohemian Bold" spirit and spunk. No wonder I wanted to use her recipe, right?
She baked her cheesecakes layered in jars with dark red cherries and granola. I wanted to bake mine in mini-ramekins and top them with my homemade Cherry Pie Filling or Blueberry Pie Filling ... so I made her ricotta cheesecake recipe and it is delicious ... and easy. An easy, yet elegantly simple dessert, suitable for any occasion.
RECIPE
Ingredients
1 1/2 cups Ricotta cheese
1 tsp. ground cardamon
1/2 tsp. vanilla extract
2 eggs, slightly beaten
1/3 cup raw honey
Topping
Cherry Pie Filling or Blueberry Pie Filling
Method
Preheat oven to 350. Mix all ingredients together (except topping) in a large bowl with a wooden spoon. Spray or lightly grease 4 (7 oz.) ramekins with cooking spray. Fill each ramekin 3/4 full with cheesecake mixture.
Place the ramekins in a large baking dish (I used a 13 x 9-inch glass baking dish) and fill the dish half way with water, being careful not to splash any on the cheesecakes. Cover ramekins loosely with foil and bake 1 hour. Remove foil and continue to bake 15 minutes or until cheesecakes are set.
Remove from oven and let cool. Cheesecakes will deflate some during the cooling down process which is normal. Chill completely several hours in your refrigerator before serving.
Carefully remove cheesecakes from ramekins and served topped with cherry or blueberry pie filling.
Yield: 4 (7 oz) ramekins
Enjoy,
Mary
© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.
Scrolling and trolling through the internet, I was searching for a ricotta cheesecake or something similar, when lo and behold, there it was! Dark Red Cherry Ricotta Cheesecake Jars by my foodie friend and inspiration, the incomparable Alice d'Antoni Phillips of Ally's Kitchen.
Do you know Ally? World Food Champion, Dole Media Correspondent in the Rose Bowl Parade, Bohemian Bold Ally? Yes, she is all that and a PhD as well, but most of all she is a friend to all and an inspiration and mentor for many.
She probably has no idea she is my hero, but she is. She lives life to the fullest, embracing every moment, and has some of the BEST recipes on the internet full of her "Bohemian Bold" spirit and spunk. No wonder I wanted to use her recipe, right?
She baked her cheesecakes layered in jars with dark red cherries and granola. I wanted to bake mine in mini-ramekins and top them with my homemade Cherry Pie Filling or Blueberry Pie Filling ... so I made her ricotta cheesecake recipe and it is delicious ... and easy. An easy, yet elegantly simple dessert, suitable for any occasion.
RECIPE
Ingredients
1 1/2 cups Ricotta cheese
1 tsp. ground cardamon
1/2 tsp. vanilla extract
2 eggs, slightly beaten
1/3 cup raw honey
Topping
Cherry Pie Filling or Blueberry Pie Filling
Method
Preheat oven to 350. Mix all ingredients together (except topping) in a large bowl with a wooden spoon. Spray or lightly grease 4 (7 oz.) ramekins with cooking spray. Fill each ramekin 3/4 full with cheesecake mixture.
Place the ramekins in a large baking dish (I used a 13 x 9-inch glass baking dish) and fill the dish half way with water, being careful not to splash any on the cheesecakes. Cover ramekins loosely with foil and bake 1 hour. Remove foil and continue to bake 15 minutes or until cheesecakes are set.
Remove from oven and let cool. Cheesecakes will deflate some during the cooling down process which is normal. Chill completely several hours in your refrigerator before serving.
Carefully remove cheesecakes from ramekins and served topped with cherry or blueberry pie filling.
Yield: 4 (7 oz) ramekins
Enjoy,
Mary
© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.