Cooking Archives - Page 493 of 566 - Garden Seeds and Honey Bees

Raspberry Heart Swirled Cheesecake

*2 pre- made chocolate or Oreo Crusts

Cheesecake Filling

*2 8 ounce packages Greek Yogurt Cream Cheese
*3 Eggs
*1 cup Sugar
*1 pint Sour Cream, low fat
*1 teaspoon Vanilla
*1 tablespoon Lemon Extract Flavoring
*1 tablespoon Lemon Zest

Cream or beat the cream cheese until smooth. Add one egg at a time. Then beat in the sugar, sour cream, vanilla, lemon extract and lemon zest, beat about 1 minute until combined.

Pour filling into pre-made pie crust and smooth the top.

Raspberry Sauce or buy a pre-made Raspberry Sauce

*1 tablespoon Sugar
*1 1/2 teaspoon cornstarch
*1/3 cup cold water
*1 1/2 cups Raspberries, fresh or frozen, smashed and strained from seeds

Combine the above ingredients in a sauce pan, cook on medium heat until thickened and strain through a fine mesh to remove seeds. Place strained, cooled sauce in a pastry bag with small tip or pastry bottle and make heart shapes on cheesecake in a spiral circle, then with a toothpick connect each heart. See the below link for more on decorating with the raspberry heart sauce.

Bake the cheesecake at 325*F. for 25-30 minutes. Be careful not to over bake. Cheesecake will continue to bake 1-2 minutes after removing from the oven.

When Cheesecake has cooled, cover and refrigerate for 4 hours. Serve. Cut into slices as desired.

Cheesecake Filling adapted from Life in the Lofthouse

Raspberry Sauce adapted from Raspberry Sauce

See how to swirl raspberry into hearts Cooking Classy

Enjoy!

Jessica

Shell & Heart Pasta

*1 box Shell or Lasagna Noodles, cooked according to box directions, making sure not to overcook
*2 cups Ricotta Cheese or Small Curd Cottage Cheese
*1 cup Mozzarella Cheese, Grated, or 2 cups if you don’t use the Ricotta or Cottage Cheese
*1 cup Parmesan Cheese, Grated, or 2 cups if you don’t use the Ricotta or Cottage Cheese
*2 eggs, lightly beaten
*1/2 cup fresh Spinach, chopped
*10 large Basil Leaves, chopped
*2 cloves garlic, minced or pressed
*Salt and Pepper, to taste
*1 large Jar Marinara Sauce

Mix together the above ingredients except for cooked noodles and the marinara sauce.

Fill the Shell noodles with mixture, if making the Lasagna Hearts lay out the lasagna noodle flat and cut in half length wise. Then spread with the above mixture and roll the ends in towards each other. I added a tooth pick to hold the shape but if you are making a pan full you might not needed the tooth pick.

In a greased 9 x 13 Pan add marinara sauce and place filled noodles. (You could add more sauce and more cheese to the tops of the noodles.) Bake at 350* F. for 20-25 minutes or until cheese is melted and sauce is bubbly.