Goat milk ricotta cheesecake at Frog Belly Farm Dinner. Nettle tea on a June river trip. Yoga camp for the kids. Summer!!
Nettles are a wonderful thing to eat or drink in a tea or infusion. Here are some good tips on harvesting.. which is the trickiest part. As for the cheesecake, I tried to replicate the farm dessert with this adaptation of a cheesecake recipe from Babbo NYC, using my own homemade ricotta which turned out pretty well.
Goat milk Ricotta Cheesecake
Ingredients
* 2 15-oz. containers goat milk ricotta
* 1 Tbsp. unsalted butter, room temperature
* 1 Tbsp. plus 1 cup sugar
* 3 Tbsp. unseasoned dry breadcrumbs
* 2 8-oz. packages cream cheese, room temperature, cut into cubes
* 2 large eggs
* 2 Tbsp. salt-free matzo meal
* 1 Tbsp. fresh lemon juice
* 2 1/2 tsp. lemon zest
* 2 tsp. vanilla extract
* 1/8 tsp. kosher salt
* Powdered sugar (for dusting)
*
special equipment
8"-diameter springform pan with 2 1/2"-high sides
Preparation
*
Put ricotta in a large fine-mesh strainer set over a bowl. Drain for 30 minutes.
*
Arrange rack in lower third of oven and preheat to 350°. Grease an 8" springform pan with 2 1/2"-high sides with butter. Mix 1 Tbsp. sugar and breadcrumbs in a small bowl; sprinkle over buttered pan to coat. Tap out excess crumbs.
*
Transfer ricotta to a processor. Purée for 15 seconds. Scrape down sides of processor; purée until smooth. Add cream cheese; purée until smooth. Add the remaining sugar and all other ingredients; purée, scraping down sides occasionally, until smooth, about 30 seconds. Scrape batter into prepared pan.
*
Bake cheesecake until golden brown and just set, about 1 hour 15 minutes. Transfer to a rack and let cool in pan (cake will fall slightly). Refrigerate uncovered until cool, about 3 hours. Then cover and chill overnight.
*
To serve, wrap a warm towel around pan to release cake. Remove pan sides. Dust with powdered sugar. Cut into wedges. Garnish with cherry syrup ( have to get this recipe from Ace at Frog Belly!) and edible flowers.
