Stir graham cracker crumbs and margarine together to blend well. Set 2 tablespoons of mixture aside. Spread the rest of it evenly over the bottom of an 8" square cake pan. Bake at 350F for 6 minutes, and then place pan on a wire rack to cool to room temperature.
Stir gelatin into water to dissolve the gelatin; refrigerate until gelatin is syrupy. Place ricotta (drain if necessary), Neufchatel cheese, flavoring and powdered sugar in a mixer bowl and mix at medium speed until smooth. Add gelatin to cheese mixture and mix at medium speed to blend. Pour cheese mixture on top of baked crust and sprinkle reserved crumbs over cheese layer. Refrigerate until firm. Cut three by four.
Wine Pairing(s)
Eric Bordelet Poire Authentique
Hardys Riesling
Dr. Heidemanns-Bergweiler Bernkasteler alte Badstube am Doctorberg Riesling Kabinett
Dr. Pauly Bergweiler Riesling Spätlese 'Bernkasteler alte Badstube am Doctorberg'
Rayun Sauvignon Blanc
Fontodi Chianti Classico
Bartenura Pinot Grigio
Tenimenti Luigi D'Alessandro Syrah
Johannes Egberts Reisling Kabinett
Vereinigte Hospitien Riesling Spätlese 'Piesporter Goldtropfchen'
Calories From Fat 135 Protein 9 Total Fat 14 Carbohydrates 54
Calories 388 Dietary Fiber 1 Calcium 125 Iron 2 Sodium 490 Vitamin A 436 Cholesterol 27
This recipe has been added to the following public cookbooks:
CAROLYN'S DESERTS,
Desserts
Try out our new Grocery List!
Add ingredients to an online grocery list and send to your phone, e-mail address, IM, or printer.
Use your AOL screen name to sign in and add your
own rating and review.
Sign In Now
Don't have a screen name yet? Register here and
you'll soon be on your way to rating & reviewing
recipes.
Register
ADVERTISEMENT
You'll love these smart, savvy, savory recipes from the Grocery Shopping Network. Collect your faves by creating a cookbook.
ADVERTISEMENT
