CHEESE CAKE MIXES

 ALMOND RICOTTA CAKE

Jean-Georges Recipes

- 625 gm Whole Blanched Almonds

- 165 gm A P Flour

- 17 Lemon Zest

- 265 gm (15) Lemon Juice

- 565 gm Butter

- 625 gm Sugar

- 300 gm Yolks

- 450 gm Whites

- 750 gm Ricotta

  - Grind Almonds in Robot-coupe Blender

  - In same blender, over the coarse almonds , add the AP Flour , zest , Butter  and Sugar

  - whip Whites separately to soft peak . 

  - Whisk together Ricotta cheese and lemon juice . 

  - Pour the mix into cake molds, to the top . 

  - Bake at 325ºF for 30 to 40 minutes , depending on the size of     mold(s) ; until a cake tester comes out clean.

BLUEBERRY COMPOTE

- 2000 gm Blueberries

- 500 gm Water

- 500 gm Sugar

- More Blueberries (added at the end)

 BLUEBERRY SORBET

- Blueberry Puree (fresh) tbd

- Lemon Juice tbd

- Sorbet syrup tbd

“NORTHSIDE”

• 6 lbs cream cheese

• 4 cans (small) condensed milk

(4 x 400 gms)

• 1 kg sour cream

• 12 eggs

• 1 pint heavy cream