CHEESECAKE The name says it all: a sugary, fat-laden slice of cake made almost entirely of cheese that we just can’t get enough of. Go figure. This version is cut with ricotta for a light, creamy texture, and the warm blueberries lend a delicious dose of brain-boosting anthocyanins. You’ll Need : 8 oz graham crackers 6 Tbsp (3/4 stick) butter, melted 1 container (12 oz) part-skim ricotta, drained 2 packages (8 oz each) light cream cheese, softened 3/4 cup + 2 Tbsp sugar Grated zest and juice of 1 lemon 3 eggs 1 bag (16 oz) frozen blueberries How to Make It: Preheat the oven to 350°F. Cover the outside of a 9″ springform pan with a layer of aluminum foil. Grind the graham crackers in a food processor (or by hand in a plastic bag). Add the melted butter and whiz again for a few seconds. Pour the crumb mixture over the bottom (not the sides) of the pan and use a measuring cup to press them firmly into the pan. Bake for about 15 minutes, until the crust is a deep brown shade. Blend the ri
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Showing posts from October, 2010