Rose Bakery Ricotta Cheesecake

This Italian via France version of cheesecake is smooth and creamy but not as rich as American cakes. It's from "Breakfast, Lunch, Tea, Rose Bakery" (Phaidon Press).

Butter a 10" springform pan and line it with parchment paper.
Preheat oven to 350 degrees

Crust:
Crush 7 ounces (one and a half packets - there are 3 packets per box) graham crackers with a rolling pin or in a blender, and mix in 1/4 - 1/3 cup butter until moist. Add a pinch of ginger or cinnamon. Pat into the base of the tin, pressing down evenly.

Filling:
3 and 1/2 cups ricotta cheese
Scant 1 cup of cream cheese
2/3 cup superfine sugar
grated zest and juice of two lemns
1 tsp. vanilla
pinch of ground cinnamon
5 eggs
1 egg yolk
scant 1 cup half-and-half
1 T. all purpose flour

Mix all the ingredients for the filling together in the order listed. Make sure there are no lumps. It helps to use an electric mixer.

Pour into prepared tin over the graham cracker crust and bake for 45 - 50 minutes, or until just set. The top shold be pale and just beginning to puff up - you don't want it to turn golden.

Remove from the oven and cool the cheesecake in the pan before taking it out

Pasta with Garden Greens

Joan Caine’s Whole Wheat Pasta with Greens, Herbs and Goat Cheese.:
Serves 4

10-12 oz whole wheat linguine or spaghetti
4-5 cups finely chopped chard leaves, spinach, arugula
2-3 T. minced herbs (mint, dill, chervil, tarragon, chives)
3-4 T. Good quality extra virgin olive oil
4 oz goat cheese, crumbled (I like to use Port Madison plain Chevre)
Sea salt and freshly ground pepper

Mix together the chard and other chopped tender leaves, herbs and olive oil. Let sit while you prepare the pasta. Once the pasta is al dente, drain briefly and immediately toss with the greens, herbs and olive oil. Add the crumbled cheese and toss gently, season with salt and pepper. Serve with additional olive oil.