I know cheesecake is not one of the healthiest desserts to consume but to be honest, since I don’t eat full fat desserts too often I am ok with eating such desserts once in a while. I don’t get to over eat any type of food so when the time comes I like to enjoy and indulge.

I must say, this is by far one of the best cheesecakes I have made thus far. Granted I haven’t made a cheesecake in forever but the combo of the ricotta cheese and cream cheese was just sensational. It gave the cheesecake a very creamy consistency.

I don’t know, I think you just have to try it for yourself. I mean…look at the pictures, doesn’t this lemon cheesecake look the bomb? I promise, you won’t be disappointed, and yes it is the best cheesecake I have ever made.

One word of caution, do not try to use half fat or reduced fat cream cheese or ricotta cheese, the cheesecake will not turn out the same. For starters, it will crack on the top and the taste will not be the same so I suggest you just eat a smaller piece and call it a day.

I plan of making different versions of this lemon cheesecake. Now that I found my favorite batter for cheesecake the sky is the limit. Maybe a vanilla raspberry version would be just perfect.

On another note, sorry I haven’t been to active posting recipes in the blog. It turns out that I am on my third rotation of PA school, emergency medicine to be exact, which is actually one of the hardest rotations. I have been studying most of the time when I am not in the hospital to be able to pass my exam but the minute it is over in 2 weeks I should be up and running like normal.

Wish me luck!

Well, I leave you with this super awesome lemon cheesecake recipe that I hope you get to try soon. You are not going to be disappointed.

Enjoy!

Lemon Cheesecake

Miryam's original recipe

Yield: 8 servings

Total Time: 2 hours

Ingredients:

• 16 oz cream cheese, full fat
• 15 oz ricotta cheese, full fat
• 3/4 cup unrefined sugar
• 1/2 cup fresh lemon juice
• 3 eggs
• 1 tsp arrowroot powder, or cornstarch

Base

• 1 tbs coconut oil, melted
• 4-5 oz Graham crackers, pulverized

Directions:

Preheat your oven to 300 degrees fahrenheit.

On a removable 9 inch by 3 bottom cheesecake pan place the graham crackers and melted coconut oil (this is actually the cheesecake pan that I used) Combine the crackers and coconut oil to obtain a semi moist mixture and with your fingers spread it and cover the bottom of the pan. Set aside.

Combine cream cheese, ricotta cheese and sugar in a stand mixer. Add the eggs one at a time and combine in between adding each egg. Add arrowroot powder, and lemon juice. Combine. Do not over mix trying to make the batter smooth, this prevents cracking when baking.

Bake for 1h and 30 min, depending on the oven. I normally bake mine for about 1h and 40 minutes.

After turning off the oven leave the cheesecake inside for at least another  30-45 minutes to cool. Cool at room temperature and chill in fridge for at least 6-8 hours before serving. Best to chill over night.

Before taking the cake out of the baking pan, loosely run a sharp knife around the edges. Serve.

The post Lemon Cheesecake appeared first on Eat Good 4 Life.

Granted I used quite a bit of garlic for this roasted garlic spinach white pizza but when you roast garlic the flavor kind of becomes a lot milder. Don’t be afraid of all the garlic in this recipe, well unless you don’t like garlic!

I used Cascadian Farm organic spinach. I love their products.They not only have organic fruits and vegetables but they also have granola bars, fruit spreads and much more. You can browse their many products here. Besides having top of the line products they are also enrolled on their non-GMO project. Something that I actually love since it gives me peace of mind when eating their products.

I don’t buy everything organic but the products that I always do are the ones in the dirty dozen list such berries, apples, potatoes, spinach and such.

Fridays it is usually pizza night in my household. We sort of skip it sometimes but for the most part I always make pizza on Fridays. This roasted garlic spinach white pizza I think has become one of our top contender pizza recipes simply for the fact that we love garlic and spinach.

What is your favorite pizza recipe? I want to experiment with more variations so I welcome ideas if you have some!

On another note, I am thinking of developing an app for my blog. I have thought of adding categories for especial diets such as vegan, gluten free, diabetic etc as well as shopping lists, does anyone have any input as to what would they like to see in the app? I would want to come up with something practical so if you have any ideas I would like to know about them, after all the app is for you!

Anyways, I hope you like this roasted garlic spinach white pizza, my kids sure enjoyed it. I added some pepper flakes for the adults for some added heat, it was to die for.

Enjoy!

Roasted garlic spinach white pizza

Miryam's original recipe

Yield: 2 pizzas, 16 slices

Total Time: 1 hour

Ingredients:

• 4-5 heads of garlic
• 4 tsp olive oil
• 2 whole wheat pizza dough
• 32 oz part skim mozzarella cheese
• 16-22 oz ricotta cheese
• 20 oz Cascadian Farm frozen spinach, thawed and liquid squeezed
• Pepper flakes, optional

 

Directions:

Heat your oven to 400°F. Use your fingers to peel away all the loose layers around the head of garlic. With a knife, cut off about 1/4 inch from the top of the head to expose the cloves.

Drizzle 1 teaspoon of olive oil over the exposed surface of each garlic head. Wrap the garlic in aluminum foil and roast for 30-40 minutes. The garlic is done when a center clove is completely soft.

Let the garlic cool slightly. Press the bottom of the entire clove to push it out of its paper. Place it in a bowl and mash with the back of a fork. Combine the roasted garlic with the ricotta cheese and set aside.

On a flat surface, like your kitchen counter, place some whole wheat flour to prevent the dough from sticking. Roll out your pizza dough with a rolling pin. Place the pizza dough onto the pizza stone making sure you reach the edges. You can also use a pizza baking sheet or a cookie sheet. Repeat this with the second pizza dough.

Spread half of the ricotta cheese mixture over each pizza dough followed by the mozzarella cheese and spinach. Bake the pizzas at 425F in a preheated oven for 18-2o minutes.

When the pizzas are done top with pepper flakes if using. Serve immediately.

The post Roasted garlic spinach white pizza appeared first on Eat Good 4 Life.

Friday’s is pizza day at our house and while most of the time I make sort of the same pizza last week I made this whole wheat white broccoli pizza and oh boy. After I was done I though about making it with kale too so today that would be the veggie of choice.

I thought my kids wouldn’t like the pizza but there were no complaints. They love broccoli so I guess that did the trick.

On another note, my house is coming along, slowly but surely. What four month journey this has been. I tell you, even though we had a lot of new furniture that was covered by the insurance to buy and almost everything in my house is new now, it was a huge stress factor. Almost done now.

I have also been able to start devoting some time to my cookbook…my due date is in 4 weeks so I better get cracking. I am pretty pleased with the recipes I have thus far, I think you are going to like them.

Well, I hope you like this whole wheat white broccoli pizza. If you like you can add any other veggies of your choice such as kale or even spinach. A few pepper flakes for some spice and this is a great pizza version for any pizza night at your home.

Enjoy!

If you like you can add kale or spinach to the pizza instead of broccoli. Either one would be great.

Whole wheat White broccoli pizza

Miryam's original recipe

Yield: 8 servings

Total Time: 30 minutes

Ingredients:

• 1 whole wheat pizza dough
• 15 oz ricotta cheese
• 5 oz goat cheese
• 1/3 cup parmesan cheese
• 1/2 cup mozzarella cheese, grated
• 10 oz fresh organic broccoli florets
• 1/4 tsp Himalayan salt

Directions:

Preheat your oven to 400F.

On a flat surface, like your kitchen counter, place some whole wheat flour to prevent the dough from sticking. Roll out your pizza dough with a rolling pin in a round shape and place the pizza dough onto a pizza stone making sure you reach the edges.

Place the ricotta cheese over the dough followed by the parmesan, goat and mozzarella cheese. Arrange the broccoli pieces and sprinkle the salt over.

Bake the pizzas in the preheated oven for 16-18 minutes. When baked, top the pizzas with some chopped red pepper flakes if desired.

The post Whole wheat White broccoli pizza appeared first on Eat Good 4 Life.