Tuscan Cheesecake

3 lb Ricotta cheese
8 Eggs
2 c Sugar
1 c Milk
2 Oranges, grated zest only
2 Lemons, grated zest only
2 2/3 oz Grand mariner
1 TB Clarified butter
1/4 c Plain bread crumbs


1. Preheat oven to 350 F.
2. Beat ricotta cheese with blender until smooth. Add eggs, sugar, and milk. Blend until well- mixed and smooth.
3. Add orange and lemon zest and Grand Mariner. Mix well.
4. Grease one cheesecake pan with butter and coat lightly with bread crumbs.
5. Fill pan 3/4 of the way with cheesecake mixture. Set pan in a larger pan filled half full
with water and bake 1-1/4 hours.
6. Turn oven off, leaving the cake within. Let stand for one hour.
7. Remove, let cool, and refrigerate.

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Strawberry.Jello Cake

Ingredients:
1 prepared 9 x 13 vanilla cake
6 oz strawberry Jell-O
3 ½ cups boiling water
8 oz cool whip
1 pound fresh strawberries

Equipment:
Stove with oven
Refrigerator
9x13 cake pan – preferably glass
Mixer
6 cup pot with lid
wooden spoon
measuring cups
spatula
paring knife
Large mixing bowl

1. Prepare cake according box directions or if making from scratch according to recipe. Cool cake completely.

2. Put water in pot with lid and put on the stove to boil before starting step 3.
3. Take the handle of the wooden spoon and poke holes in the cooled yellow cake as shown in photos.
4. With wooden spoon mix 6 oz. of strawberry Jell-O with 3 ½ cups of boiling water in mixing bowl.

5. Slowly pour hot Jell-O over cake and especially into holes. Take Cool Whip out of freezer and place in refrigerator to defrost. Refrigerate cake for 3 hours.

6. While cake is gelling, prepare fresh strawberries. Wash fruit, cut off leaves and then slice as shown in photo. Place, covered, in refrigerator.

7. Using a spatula spread 8 oz of cool whip over entire top of cake.

8. Place strawberries on top of cool whip. Cake must be refrigerated until ready to serve.

9. A slice of Strawberry Jell-O Cake shows how the Jell-O has gelled in the holes. It is a delicious refreshingly cool cake.

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Cheddar Chili Cheesecake

1 1/2 TB Butter (for pan)
1/4 c Fine breadcrumbs, toasted
1/4 c Finely grated cheddar cheese
6 oz Thinly sliced ham
1 1/2 lb Cream cheese, room temp.
3/4 lb Sharp cheddar, grated
1 c Cottage cheese
3/4 c Chopped green onion
4 Eggs
3 TB Jalapeno pepper seeded and finely chopped.
2 TB Milk
1 Garlic clove, halved.

1. Preheat oven to 325.
2. Butter 9" springform pan.
3. Mix breadcrumbs and 1/4 cup cheddar. Sprinkle mixture into pan, turning to coat. Refrigerate.
4. Dice about half of ham; reserve remaining slices. Mix diced ham with remaining ingredients in blender or processor until smooth.
5. Pour slightly more than half of filling into prepared pan.
6. Top with reserved ham slices in even layer. Cover with remaining filling.
7. Set pan on baking sheet. Bake 1 1/4 hours.
8. Turn oven off and cool cheesecake about 1 hour with door ajar.
9. Transfer cheesecake to rack. Remove sides of pan. Cool to room temperature before serving.

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