ricotta - Philadelphia Cheese Cake

I can´t survive without sweets. Is there anybody who can understand this? Or is there anybody who can not understand? :) So as I found in the supermarket some really beautiful raspberries I decided to make a cheese cake to accompain them. But I wanted a simple and quick recipe. I found it in the cookbook Neni from Haya Molcho, It´s really a very easy recipe.
You need:
380 g Ricotta
130 g Cream Cheese ( I used Philadelphia)
80 g sugar
65 g butter
4 eggs
- for the topping:
200 g sour cream
Some chopped raspberries
- for the crust:
200 g shortbread cookies (I used some from Leibnitz)
1 Tbsp melted butter
1 Tbsp sugar
To prepare:
1. Crush the cookies in your kitchen machine or you put them in a plastic bag and hit on it with a rolling pin until you get a sandy consistency.
2. Mix together with butter and sugar.
3. Put this shortbread mix in your buttered forms and press with a spoon. Bake for 5 min. in the to 180 C preheated oven

4. Meanwhile prepare the filling by mixing together all the ingredients (ricotta, philadelphia cream cheese, butter, sugar,eggs)
5. Let shortly cool down the prebaked crust and then pour the cheese mix over it.

6. Bake for 45 min. in the 170 C preheated oven.

Let cool down and serve with the chopped raspberries and some sour cream

roasted rosemary Almonds

Ok I´m not in the mood for much words.. but you also would´nt if you could smell what I smell :). So here is the recipe for roasted rosemary almonds and smell the odour....
You need:
100 g almonds
100 g almonds without skin
1 good lug of olive oil
a bunch rosemary (= 2 Tbsp chopped rosemary)
1 Tbsp coarse sea salt
1 Tsp cayenne pepper
To prepare:
1. Preheat your oven to 200 C
2. Chop the rosemary; you should get about 2 Tbsp.
3. Toss together all the ingredients and the almonds.

4. Put the almonds in a quite big oven proved pan or directly on the oven tray
5. Roast for 12 min in the oven

And now....... let´s see how long this almonds will last