Italian Dressing, Old School...

So I haven't actually made this yet, but it is sitting on a post it in my room, and no doubt going to be lost soon.

Dad's Italian Dressing

• 2 cups good quality extra virgin olive oil
• 1/4 cup balsamic vinegar
• 3 shallots, finely diced
• 1 head of garlic, finely minced (salt on garlic)
• Bunch of basil
• bunch of thyme
• 1/2 bunch Italian parsley
  

1. Sautee Shallots and Garlic in medium pan until translucent. Add Herbs. Cook for 5 minutes. Let Cool. Add Salt & pepper to taste. Add herbs to balsamic vinegar. whisk vinegar and herbs while adding olive oil slowly.

If this is the recipe my dad use to make it is literally the best italian dressing EVER. I'm hoping when I go home over winter break or when my financial situation is more lucrative I can make this.

Grandpa' Joe's Cheesecake

Sorry I've been gone for a while. My boyfriend is in town and I'm spending as much time with him as I can before he leaves for Japan for 2 years. I've been bragging about a cheesecake my grandpa made when I was little. We just called it Italian Cheesecake.

Grandpa Joe's "Italian" Cheesecake

3lbs of Ricotta Cheese
8 eggs (I did 2 eggs and 6 egg yolks)
1.5 cups sugar
0.5 cup flour
0.5 cup heavy cream
1 tbsp lemon zest
1 tsp vanilla extract
Graham Cracker crumbs.

Directions:
1. Heat the oven to 425.

2. In a VERY large bowl beat the Ricotta until smooth. gradually add in the eggs, beating after every addition. Once the mixture is smooth, add the sugar and flour. Beat. Add the Lemon zest, vanilla, and heavy cream. The mixture should be smooth, no lumps.

3. Butter the sides of a large spring pan. Sprinkle the graham crackers over, making sure they stick. For a thicker crust, add more crumbs but make sure to press them down.

4. Pour in the batter. Cook in the oven for 10 minutes. Then turn the oven temp down to 350 degrees and cook for an hour. After the hour, turn off the oven and let the cheesecake cool for about 10 minutes.

5. Refrigerate for about 3 hours before serving.

OVERALL: This is honestly my FAVORITE cheesecake ever. It's not nearly as sweet as cream cheese based cheesecakes, but is still smooth and rich. It would go great with any type of topping be it fruit, chocolate, or even a base for a pumpkin pie cheesecake. My boyfriend really like it, never having a ricotta cheesecake. But watch out, it's really not that healthy for you, so make this when you are having company over or giving some away because, trust me, you WILL eat it all if precautions aren't taking.

This recipe is very near and dear to my heart. I hope you guys try it and love it as much as I do :)