Berry Tiramisu

Ingredients:

• 20 to 30 store-bought ladyfingers
• 1 cup heavy cream
• 1/4 cup milk
• 1 cup granulated sugar, divided
• 3/4 cup ricotta cheese
• 4 oz cream cheese, softened
• Zest of one lemon
• Pinch of cinnamon
• 1.5 tsp vanilla extract
• 3/4 cup seedless berry jam or jelly
• 1 cup sliced strawberries
• 3 cups other mixed berries (raspberries, blackberries, blueberries, etc)
• Juice of one lemon

Preparations:

1. In a medium bowl, toss the strawberries, raspberries and blackberries with the lemon juice to combine. Add 1/4 cup sugar and mix well.
2. Arrange the ladyfingers in an even, single layer in the base of a 9-by-13-inch pan. Save remaining ladyfingers. 
3. In the bowl of an electric mixer fitted with the whipping attachment, whip the cream and milk with 3/4 cup sugar until the mixture forms soft peaks. Add the ricotta, cream cheese, lemon zest, cinnamon, and vanilla extract and whip until medium peaks form.
4. Pour half of the cream mixture over the ladyfinger layer and spread even with a spatula. 
5. Microwave the jam in 30 second increments until it is soft and spreadable. Then, spread the jam on top of the cream in an even layer.
6. Arrange the remaining ladyfingers on top of the jam in an even layer. Top with the remaining cream mixture.
7. Pour the berry mixture in an even layer on top of the cream. Chill at least one hour to soften the ladyfingers before serving.

Lemon Blackberry Cheesecake

Ingredients:

• 5 Tbsp butter, softened
• 2 two sleeves of graham crackers
• 2 lbs cream cheese, 1 pound regular, 1 pound reduced fat
• 1 1/2 cups sugar
• 3/4 cup milk
• 4 eggs
• 1 cup sour cream
• 1/4 cup all purpose flour
• 1/2 Tbsp vanilla extract
• 1 1/2 pints blackberries (3 small containers)
• 1 lemon

Preparations:

1. Preheat the oven to 350. Grease a 9-inch springform pan with 1 tablespoon of the butter. 
2. In a food processor, combine graham crackers and remaining butter until crumbs. Press crumb mixture onto the bottom and halfway up the sides of the pan.
3. In a large bowl, use a  mixer to combine the cream cheese with the sugar until smooth. Blend in the milk, then beat in the eggs one at a time. Mix in the sour cream, flour, and vanilla until smooth. Divide the mixture between two bowls.
4. In a food processor or blender, purée 1 pint of the blackberries with the lemon zest and juice. Pour the purée into one bowl of the cheese mixture along with the remaining 1⁄2 pint of whole blackberries and mix well.
5. Pour the blackberry filling on top of the prepared crust. Bake for 10 minutes. Remove the pan from the oven and pour the remaining filling over the top. {Warning: it will be very close to overflowing.} Return to the oven to bake for 55 minutes, rotating once half way through. Chill in the refrigerator until ready to serve.