Almost done with these November party posts! Wow, I really did cook a ton for that party!
I made the pat in the pan crust, which I've made a million times in the past--it's my favorite crust recipe because it's really easy and I don't have to roll it out (my least favorite part). I don't know if you all own pie weights but they really are nice for keeping crusts from bubbling--I know you can just use rice but the weights are easy to wash and it seems less wasteful.
I decided to make Ricotta cheesecake (p. 745) for some reason. I can't really explain why that recipe jumped out at me.
I mixed toasted pine nuts, chopped almonds, chocolate chips, and flour:
I thought that was a promising start, I really like all those ingredients. In another bowl I beat egg with sugar and vanilla for a couple minutes, finally stirring in ricotta cheese:
The crust pre-cooking:
The nut mixture was mixed into the egg mixture:
The crust post-cooking:
The cheesecake mixture was poured into the baked crust:
And it was baked. You will have to imagine the "after", I didn't get a picture of this one either, but it looked pretty much exactly the same. I didn't like this recipe. I don't like savory cheesecakes. The pesto cheesecake that I made a couple New Year's Eves ago was much better than this recipe and this one was actually in the "cakes and cupcakes" section. I love ricotta, I don't have a sweet tooth, and this recipe wasn't sweet enough for even me. It wasn't popular.