Saturday, June 11, 2011


Owners of Scout Design, Nicki Clenening and Callie Jenschke, designed the Manhattan apartment of Sara Naghedi, owner of Duex Lux. The Scout Design team started with a neutral palette, adding color and accent pieces for pop.

Nicki and Callie involve their clients in the design process, assuring beautiful results. This stunning apartment is the end product of this client - designer team. ENJOY!

 photo signature_zps513df16d.png



               2 15-oz. containers whole-milk ricotta
               1 Tbsp. unsalted butter, room temperature
               1 Tbsp. plus 1 cup sugar
               3 Tbsp. unseasoned dry breadcrumbs
               2 8-oz. packages cream cheese, room temperature, cut into cubes
               2 large eggs
               2 Tbsp. salt-free matzo meal
               1 Tbsp. fresh lemon juice
               2 1/2 tsp. lemon zest
               2 tsp. vanilla extract
               1/8 tsp. kosher salt
               Powdered sugar (for dusting)

special equipment

8"-diameter springform pan with 2 1/2"-high sides

               Put ricotta in a large fine-mesh strainer set over a bowl. Drain for 30 minutes.
               Arrange rack in lower third of oven and preheat to 350°. Grease an 8" springform pan with 2 1/2"-high sides with butter. Mix 1 Tbsp. sugar and breadcrumbs in a small bowl; sprinkle over buttered pan to coat. Tap out excess crumbs.
               Transfer ricotta to a processor. Purée for 15 seconds. Scrape down sides of processor; purée until smooth. Add cream cheese; purée until smooth. Add the remaining sugar and all other ingredients; purée, scraping down sides occasionally, until smooth, about 30 seconds. Scrape batter into prepared pan.Bake cheesecake until golden brown and just set, about 1 hour 15 minutes. Transfer to a rack and let cool in pan (cake will fall slightly). Refrigerate uncovered until cool, about 3 hours. Then cover and chill overnight.
To serve, wrap a warm towel around pan to release cake. Remove pan sides. Dust with powdered sugar. Cut into slices.

My tip: slice with dental floss.

Bon Appetit Magazine

 photo signature_zps513df16d.png