Thank you to everyone who expressed their condolences about my grandparents. And thank you to those of you who just stopped by to read about their memories. I was touched by all your kind words.
So I am spending a couple of days visiting my mom and dad and brother in Oregon. There’s nothing like going home to mom’s cooking. Hunter and I made the 7 hour drive on Saturday and except for a little rain on and off it was a smooth drive. Here’s some of my favorite pictures so far.
Dinner Saturday night:
This was much lighter and less dense than a traditional cheesecake, but pretty simple to make. Mom and I made ours the night before.
Italian Cream Cheese Cake
1 c. graham cracker crumbs
1 c. crushed biscotti crumbs
1 stick butter melted
2 c. ricotta cheese
1 (8 oz.) package cream cheese, room temperature
3/4 c. sugar
1/2 tsp. salt
1 1/2 tsp. sugar
1. Preheat oven to 350 *F. Wrap a 9 inch springform pan with aluminum foil (the outside to prevent water from leaking in). In a medium bowl, mix biscotti and graham cracker crumbs and melted butter together. Press into bottom of pan and refrigerate until firm.
2. In a large bowl, beat ricotta and cream cheese together until smooth. Add eggs, sugar, salt and vanilla. Mix well. Allow to sit for a few minutes so the bubbles can surface. Mix again until smooth. Pour the filling into the springform pan. Tap pan on the counter to remove any air bubbles in cake mixture. Place pan into large roasting pan (we used a large stainless steel frying pan) with 1 inch of water.
3. Place in oven and bake until filling is set and top is golden, about 1 hour 20 minutes. Remove and let cook. Refrigerate a few hours before serving.
Ok, it’s time for night night!