How To make 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
TIME DOES NOT INCLUDE COOLING AND REFRIGERATION. 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. Add orange and lemon zest and Grand Mariner. Mix well. 3.Grease one cheesecake pan with butter and coat lightly with bread crumbs.
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. 4.Turn oven off, leaving the cake within. Let stand for one hour. Remove,
let cool, and refrigerate. This moist, light, and fluffy cheesecake is truly ''la dolce vita''.
How To make Tuscan Cheesecake's Videos
Creamy Chicken Madeira - (Cheesecake Factory Copycat Recipe)
This creamy Chicken Madeira is a copycat recipe for the most popular menu item at the Cheesecake Factory. It is popular for good reason! Dinner ✅
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Ingredients for Easy Chicken Madeira Recipe:
►1 lb (2 large) Chicken Breasts, halved lengthwise and pounded to an even 1/4″ thickness
►1 lb asparagus, blanched*
►Salt and Pepper
►4 Tbsp butter, divided
►2 Tbsp Olive Oil, divided
►16 oz button mushrooms, thickly sliced
►1 small or 1/2 medium yellow onion, finely diced
►2 large garlic cloves, minced
►2 Tbsp fresh parsley, finely chopped, plus to garnish
►1 1/2 cups Madeira Wine (sweet white wine)*
►1 1/2 cups beef broth
►1/2 cup whipping cream (heavy or regular)
►Salt and Pepper to taste
►1 cup mozzarella cheese, shredded
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TUSCAN RICOTTA CAKE | RICOTTA PIE
THIS IS MY TAKE ON RICOTTA PIE..CREAMY, SOFT, FULL OF ORANGE FLAVOR...
INGREDIENTS:
700 G RICOTTA (DRAINED FOR 2 HOURS TO GET RID OF EXCESS WATER)
3/45 CUP SUGAR (150 g)
5 MEDIUM EGGS (IF USING LARGE, 4 WILL BE ENOUGH)
1 ORANGE ZEST
1 PACK OF VANILLA SUGAR (OR 1 TSP OF VANILLA EXTRACT)
2 TBSP GRAND MARNIER (OPTIONAL)
3/4 CUP WHIPPING CREAM
1/3 CUP ALL PURPOSE FLOUR( 50 g)
4-5 DIGESTIVE BISCUITS TO COVER THE BOTTOM AND SIDES OF THE CHEESECAKE PAN.
* 8 INCH CHEESECAKE PAN
* BAKE AT 350 F/180 C FOR ABOUT AN HOUR AND HALF UNTIL THE EDGES ARE GOLDEN COLOR.
* PLACE A PAN FILLED WITH HOT WATER INSIDE THE OVEN TO CREATE STEAM.
* DON'T TAKE IT IMMEDIATELY OUT OF THE OVEN AFTER BAKING. PARTIALLY OPEN THE OVEN DOOR AND LET IT COOL COMPLETELY IN THE OVEN.
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Creamy Tuscan Chicken Ready in 30 Mins!
Print this recipe here:
Ingredients
4 boneless skinless chicken breasts
3-4 tablespoons flour for dredging
salt, to taste
freshly cracked black pepper to taste
1/4 cup olive oil
1 small onion, Finley chopped
4 garlic cloves, grated
1/2 cup sun-dried tomatoes packed in oil, roughly chopped
1 teaspoon dried thyme
1 teaspoon dried oregano
6 oz baby spinach leaves
3/4 cup chicken broth
1 cup heavy whipping cream
1/2 cup grated parmesan cheese
Instructions
Season the chicken on both sides with salt and black pepper and then dredge it in all-purpose flour.
Heat a large skillet over medium-high heat and add the olive oil. Sear the chicken on both sides until golden. Remove the chicken from the pan and set aside.
Add the onion to the panand reduce the heat to low. Add a tablespoon or 2 of olive oil if needed. Cook the onion until soft and golden.
Add the garlic and warm through until fragrant.
Add the broth and spinach to the pan. Cook until spinach wilts. Add the remaining ingredients along with the chicken.
Cook over medium heat for 10 minutes until thickened. Taste and adjust the seasoning if needed.
Serve with toasted bread or pasta. Kali Orexi!
Music Used:
Greek Sun Time (With Intro)
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By: tonyanthony
Its All Greek
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By: LowNotes
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Tuscan Cheese Truffles! | Italian Cooking | Recipes | Gourmet | In the Kitchen | Patrick Evans
8 oz goat cheese
8 oz mascarpone
6 tablespoons Parmesan Cheese
3 cloves garlic
2 teaspoons olive oil
2 teaspoons white balsamic vinegar
1 teaspoon lemon zest
4 slices of prosciutto, chopped
4 oz chopped figs (or 2 tablespoons fig spread as in video)
drizzle of honey
dash of black pepper
Coating:
1 cup pine nuts, toasted and chopped (or use pistachios instead)
Combine everything but the nut coating into a food processor and process until the mixture is fully incorporated and relatively smooth.
Chill for 30 minutes, then shape into balls, roll in toasted nuts, and chill for 2 hours minimum (overnight is fine).
Makes 24-36 truffles depending on size#italianfood #italianrecipe #inthekitchen
recipe italian recipes Italian Cooking Italian Kitchen
Cheesecake Factory Tuscan Chicken : What's Cookin With Jen & Yogi | Jen Gerard
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Hi Precious People!
Thanks for watching ! I
Here is the Cheesecake Factory recipe :
This recipe is only enough to make 1-2 servings so if you want the recipe for more servings , just message me and I will send (including the recipe for toasted tomatoes and mustard vinaigrette)
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Related #cheesecakefactory #tuscanchicken #jengerard
Tuscan Ricotta Cheesecake
Ingredients:
-32 oz. Galbani® Ricotta
-3/4 cup sugar
-1/3 cup all-purpose flour
-6 eggs
-1/2 tsp. ground cinnamon
-1 3/4 tsp. orange zest
-2 1/2 tsp. vanilla extract
-1/8 tsp. salt
Directions:
- Preheat oven to 350 degrees F. Set rack in the middle of the oven. - Grease a 9” baking dish.
- Blend all ingredients together until mixture is smooth. Pour mixture into baking dish.
- Bake in the center of the oven for about 1 to 1 1/4 hours, until a light golden color. Make sure the center is fairly firm, and the point of a sharp knife inserted in the center comes out clean.
- Cool on a wire rack. Cover, and chill until served.
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