Category Archives: cheese cake

Ubriacone Cheese and Ricotta Cheesecake

By Chef Lippe

ubriacone cheese

Ubriacone is a traditional, Italian cheese made in northern Italy’s Veneto region. Affectionately called “drunken cheese”, it is bathed in gallons of red wine along with skins, seeds, and leftovers from the wine making process  to extract the unique sweet, delicate aroma of the wine and complex flavors.

An unpasteurized cow’s milk cheese, Ubriacone is matured for a minimum of 2 months but rarely for over a year. Upon maturity, it develops a soft and supple texture, which ages to become firmer and crumbly, similar to a Parmigianino. Seasonally produced, the best season to avail the cheese is from late fall through early summer. The cheese has a flowery aroma and smells of heavenly red wine.

I have added the sweetness of this wine flavored cheese to my favorite cheese cake recipe for a very addictive dessert that will have your guests begging for more!

Ingredients:

8 eggs

2 cups sugar

½ cup flour

½ cup heavy cream

1 teaspoon pear extract

3 pound of ricotta

1 cup crumbled Ubriacone cheese

½ cup sweet wine such as Adytum Honey & Pear Mead

cheesecake pink

Directions:

Preheat oven to 350 degrees.

Beat eggs with a mixer until foamy. Add the sugar while beating eggs continuously with the mixer. Once the sugar is dissolved, beat in the flour, followed by the heavy cream, one by one, add in the pear extract, ricotta, Ubriacone and the wine.

Butter and flour a 9” springform pan. Pour in the mixture and sprinkle the top with cinnamon. Bake for 1 hour and 15 minutes, check to see if done with a toothpick, Once toothpick comes out clean, shut off the oven and leave the cheesecake in there to settle for 10 to 15 minutes more.

Once cool (this will take a few hours), sprinkle with powdered sugar and serve.

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Filed under Artisan Cheese, cheese cake, Chef Lippe, Food, Food blog, recipes, Ricotta, Ubriacone Cheese

Lemon Curd Cheese Cake

By Chef Lippe

Lemon-Curd-Cheese-Cake

Ingredients:

 Lemon Curd

1 teaspoon lemon zest

½ cup fresh lemon juice

¾ cup sugar

3 eggs

¼ cup soft butter

The Crust

1 cup graham cracker crumbs

¼ cup sugar

¼ teaspoon salt

¼ cup soft butter

 

The filling

2 ½ cups cream cheese

½ cup sour cream

½ cup sugar

3 eggs

1 teaspoon vanilla

Directions:

Lemon Curd

Mix the lemon juice, the zest, the sugar and the eggs in a medium pot on low heat. Keep stirring with a whisk. Slowly add the butter and keep stirring until the mixture turns creamy. Once the whisk leaves traces on the bottom of the pan remove from the stove and put aside.

 

The Crust

Crush the gram crackers until they are a fine powder. Stir in salt and sugar, mix well. Melt the butter and mix with dry ingredients. Press into bottom of a spring form pan and flatten out with about 1” on the sides. Bake for 10 minutes at 350. Let cool.

The Filling

Beat together the cream cheese and sugar in a bowl. When well mixed add the eggs one by one beating after each one. Add the sour cream and vanilla extract and mix until you have a smooth cream.

Pour half the filling into crust. Spread out evenly. Now add half the lemon curd mixture. Swirl the curd into the filling with a small knife or chopstick.

Repeat this step with the remaining filling and lemon curd.

Bake the cake for 50 to 60 minutes at 350. When taking the cake from the oven the center may still feel soft, it will set while cooling down.

After the cake has cooled 2 to 3 hours refrigerate.

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Filed under cheese cake, Chef Lippe, Lemon, Lemon Curd

Sweet Basil Cheesecake

We are finally settled into our new home and ready to start at the Farmers Market.  Here is what we will be serving this weekend at the Stuart Green Market.

Sweet Basil Cheesecake

Ingredients

Butter, for greasing the pan

1/2 cup (4 ounces) ricotta cheese, at room temperature

1/2 cup (4 ounces) cream cheese, at room temperature

1/3 cup (3 ounces) goat cheese, at room temperature

1 tablespoon sugar

1 large egg, at room temperature

1 large egg yolk, at room temperature

Pinch fine sea salt

1/2 packed cup chopped fresh basil

2 tablespoons extra-virgin olive oil, for serving

Serving suggestion: assorted crackers

Special equipment: 4 1/2-inch diameter springform pan, about 2 1/2 inches tall

 

Directions

Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter the bottom and sides of a 4 1/2-inch diameter springform pan. Line the bottom of the pan with a piece of parchment paper. Wrap the outside of the pan with a piece of heavy-duty foil.

Place the ricotta cheese, cream cheese, and goat cheese in a food processor. Pulse

until mixed. Add the sugar, egg, egg yolk, and salt and blend until smooth. Add the basil and pulse until incorporated. Pour the cheese mixture into the prepared pan. Place the pan in an 8-inch by 8-inch square baking dish. Pour enough hot water in the baking dish to come halfway up the sides of the springform pan. Bake until the cheesecake is golden at the edges and the center of the cake moves slightly when the pan is gently shaken (the cheesecake will become firm when chilled), about 50 minutes. Turn off the oven and allow the cheesecake to cool in the oven for 1 hour. Remove the springform pan from the baking dish and remove the foil. Cover the pan with plastic wrap and refrigerate the cheesecake for at least 3 hours and up to 2 days. Remove the cheesecake from the springform pan. Allow the cheesecake to come to room temperature before serving, about 30 minutes.

Using a pastry brush, brush the top of the cheesecake with extra-virgin olive oil and serve with assorted crackers.

Or try this fall variation with pumpkin

Ingredients

½ cup ricotta cheese

½ cup cream cheese

1/3 cup crumbled feta or goat cheese

6 fresh basil leaves, chopped

2 tablespoons green onions, chopped

3 heaping tablespoons of canned pumpkin

1 large egg

1 large egg yolk

1 tablespoon sugar

Pinch of sea salt

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Filed under cheese cake, Chef Lippe, goat cheese, Onion

Goats Milk Cheesecake

Goats Milk Cheesecake

By Chef Lippe

This is a great dessert that everyone loves.  The crumb mixture can be made several ways and my family loves this one, but you can also use graham crackers or shortbread cookies mixed with the butter to make the crust.  For the berry topping you can use blueberries, strawberries, cherries or any fruit your family likes.  I used blueberries for this cake.  You will have to adjust the sugar based on fruit and sweetness you like.  Peaches need less and sour cherries need more.    I have made this recipe using chocolate cake mix for the base and then divided the cream cheese mixture in half and added melted semi-sweet chocolate chips into half and a coffee mixture into the other and then swirled the two together for a great coffee and chocolate cheese cake.  Have fun with it and come up with your own favorite.

Ingredients:

Crumb mixture

1 box yellow cake mix

1/3 cup butter, softened

1 egg

 

Filling

2 large eggs

2 cups sugar

2 packages of 16 ounces cream cheese, softened

12 ounces (1 ½ cups) of soft goats cheese (see recipe below to make your own)

1 tablespoon vanilla

2 Tablespoons lime juice

2 Tablespoons honey

 

Topping

2 cups sour cream

½ cup sugar

1 tablespoon vanilla

2 ½ cups fresh berries

 

Directions:

Preheat oven to 350

For crust: Mix cake mix, butter and egg until crumbled. Press into a 9 inch spring form pan.

For Filling: beat cream cheese until smooth and creamy, about 5 minutes. Beat in 1 cup sour cream, goats cheese, 2 eggs, and 1 cup sugar.  Beat 4 minutes.  Add vanilla, and lime juice, mix for 1 minute and pour over crumb mixture.

 

Bake for 1 ½ hours or until set.  Top will be just starting to brown very lightly at edges and middle will not be giggly.

While cake is baking, combine fruit, 1 cup sugar in a sauce pan and bring to a simmer over medium heat, stirring often to dissolve sugar, turn heat to low and cook for about 5 minutes. Remove from heat and let cool.

For topping: mix remaining sour cream, and honey.  Spread over the cheesecake and cook 5 minutes.  Cool completely and refrigerate until ready to serve.

Top with berry mixture when serving.

 

 

 

 

 

 

 

 

 

 

 

 

Goats Cheese or simple Farmer’s Cheese

Ingredients

1 gallon whole milk (you can use any variety of milk. Goat milk will provide extra tang.)
1 pinch salt
1 large lemon, juiced

Instructions

1. Pour the milk into a large pot, and stir in a pinch of salt. Bring to a boil over medium heat, stirring occasionally to prevent the milk from scorching on the bottom of the pot.

2.When the milk begins to boil (small bubbles will first appear at the edges), turn off the heat. Stir lemon juice into the milk, and the milk will curdle. You may need to wait 5 or 10 minutes.

3.  Line a sieve or colander with a cheesecloth, and pour the milk through the cloth to catch the curds. What is left in the cheesecloth is the Farmer’s Cheese. The liquid is the whey.

4. Gather the cloth around the cheese, and squeeze out as much of the whey as you can.  We tie the ends of the cheesecloth around the kitchen sink faucet to let the cheese drain.  You can also suspend over a bowl.

5.  Once drainage has stopped, wrap in plastic, or place in an airtight container. Store in the refrigerator.

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Filed under cheese cake, Chef Lippe, goat cheese, Homemade, recipes

Gluten Free NY style Cheesecake with peaches

Gluten Free NY style Cheesecake with peaches

By Chef Lippe

When I was a little boy I was always in the kitchen bugging the cook, there were a few things that I learned:  1) that this was Cook’s secret family recipe for cheesecake, and 2) that she always cut the end off the ham because that is the way Cook’s Grandma made the ham taste so good.

Well now that I am a Chef I have found out a few things about Cook’s idea of cooking: 1) Yes it may have been Cook’s recipe, and yes it came from her head but that did not mean it was a family invented recipe, and 2) she cut the end off the ham bone all those years because her mom did, only to find out that she did it to make it fit in a smaller pan.  The point of the story is to say that: 1) In cooking few things are new…usually just a twist on something already tried, and 2) just because it’s always been done that way does not mean that we can’t change it. So feel free to add or change the ingredients in a recipe and make it your own.

So here are my changes on a typical NY style cheesecake.

Ingredients

  • ½ to 1 box of gluten free gingerbread cookies, crushed (depends on how much crust your family likes)
  • 4 tablespoons butter, melted
  • 4 (8 ounce) packages cream cheese
  • 1 1/2 cups white sugar
  • 3/4 cup milk
  • 4 eggs
  • 1 cup sour cream
  • 1 tablespoon vanilla extract
  • 1/4 cup gluten free almond flour
  • 1 large can of sliced peaches
  • ½ cup white sugar
  • ¼ teaspoon almond extract
  • 1 tablespoon butter

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
  2. In a medium bowl, mix cookie crumbs with melted butter. Press onto bottom of springform pan.
  3. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
  4. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.

Topping

Over medium heat melt butter in large pan, add peaches, stirring until warm. Add sugar, bringing to a boil. Remove from heat, add extract. Serve warm over cheese cake or cool in refrigerator and serve cold. It taste good both ways.

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Filed under cheese cake, Chef Lippe, Food, gluten free, recipes