Ricotta Cheesecake with Satsuma Glaze
6 oz. gingersnap cookies
1 ¼ cups walnuts
¼ cup sugar
5 tbsp. unsalted butter, melted
For the filling:
8 oz. cream cheese, at room temperature, but into 4 pieces
7 oz. whole-milk ricotta, drained well
Grated zest of one orange
1 cup sugar
1 tsp. vanilla extract
4 eggs, separated
2/3 cup heavy cream
1/8 tsp. salt
Preheat the oven to 325 degrees.
To make the crust, finely chop cookies and walnuts in a food processor and move to a small bowl. Add sugar and melted butter. Mix well until evenly moistened. Transfer to a spring form pan and press into the bottom and up the sides of the pan. Bake until lightly browned – about 15 minutes.
In a blender, combine the cream cheese, ricotta, orange zest, sugar, vanilla, egg yolks, cream and salt. Process until smooth – approximately 1 to 2 minutes. Pour into a large bowl.
In another bowl, using an electric mixer on high speed, beat the egg whites until stiff peaks form. Using a spatula to fold in 1/3 of the egg whites into the cheese mixture. Do this twice again for the second thirds of the mixture. Once well incorporated, pour into fully cooled crust and back for 30 minutes. After 30 minutes, increase the oven temperature to 325 and continue to bake until the surface is golden and the edges are firm, but the center still giggles – approximately 30 minutes. Turn off the oven, open the oven door and let the cheesecake cool in the oven for about 3 hours. Refrigerate 12 hours to overnight.
When ready to serve, simply pour Blackberry Patch Satsuma syrup over the top – allowing it to drip over the sides. Add orange zest and serve.
Salad Ingredients:
Dressing Ingredients:
Mix all ingredients together in a bowl for the Peach Dressing, set aside.
Mix all ingredients together (except pecans) in a bowl for the Salad.
Pour dressing over salad, toss together.
Serve and top with chopped pecans.
Rim glass with cane sugar. Pour in 3 parts sparkling wine and 1/2 part apple butter syrup. Garnish with a cinnamon stick and an apple slice and enjoy responsibly!
Glaze:
Preheat the oven to 400 degrees and line 2 baking sheets with parchment paper and set aside. In a mixing bowl, combine the flour, sugar, baking powder and salt. Add the butter and toss with flour. Add the egg, buttermilk and vanilla. Do not overmix - mix until just combined. Fold in the white chocolate chips and drip the 1/4 cup Blackberry Syrup in places while folding.
Turn the dough onto a floured surface and then pat into a 1-inch thick square and cut into 2 inch squares. Place on the parchment covered baking sheets and brush each square with buttermilk.
Bake until golden brown, 15-18 minutes, rotating sheets halfway through. Let the scones cool slightly and then drizzle with Blackberry Syrup glaze (see below). Serve warm!
To make the glaze, mix milk, butter, powdered sugar and syrup in a bowl until combined.
Mix milk, chia seeds, Blackberry Syrup and drizzle honey. Let sit for a few hours to overnight in the refrigerator. Top with fresh blackberries or a drizzle of blackberry syrup before serving.
Preheat the oven to 250 degrees and line 2 baking sheets with parchment paper and set aside. In a large bowl or stand mixer fitted with the whisk attachment, beat the egg whites on high speed until soft peaks form. Slowly stream in 3/4 cup sugar and the salt and vanilla. Beat for another 5-6 minutes until hard peaks form and the meringue is very white and glossy. Fold in the Blackberry Patch Syrup to create a swirl. Spoon the puree onto the prepared baking sheets and bake for 40-50 minutes or until the meringues are dry and easily peel away from the parchment. Let cool and store in an airtight container.
