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Prep Time: 0 Minutes Cook Time: 105 Minutes |
Ready In: 105 Minutes Servings: 12 |
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Basic Italian Cheesecake closest I could find to what my ex-mother-in-law made. Not as sweet as NY style, but lends itself well to variations in toppings. I found this one on recipezaar. Made it before Christmas and gained 5 pounds. Ingredients:
3 lbs whole milk ricotta cheese, drained |
2 cups sugar |
8 egg yolks |
1/2 cup all purpose flour, sifted |
1tsp vanilla |
8 egg whites |
1/2 cup heavy cream, whipped |
1/2 to 1 tbsp grated fresh lemon rind |
graham cracker crumbs |
confectioner's sugar to sprinkle on top |
Directions:
1. Preheat oven to 425 F
2. Butter bottom and sides of a 12 in. springform pan
3. Sprinkle bottom and sides of pan with graham cracker crumbs.
4. Note - You can also mix some melted butter with the crumbs to help hold the crust and bake for about 10 minutes, then cool.
5. In a large bowl, beat drained ricotta until very smooth.
6. Gradually add 1-1/2 cups of sugar and egg yolks, beating after each addition.
7. Beat in flour, lemon rind, and vanilla.
8. In a small bowl, beat egg whites with remaining sugar until stiff, combine with whipped cream and fold into ricotta mixture.
9. Pour mixture into prepared pan.
10. Bake for 10 minutes.
11. Lower oven temperature to 350 F and bake for one hour
12. Turn off heat and allow cake to cool in oven with door closed - 3 to 4 hours
13. Remove cooled cake from oven, carefully remove sides of pan. Store cake (well wrapped) in refrigerator.
14. Note - center of cake will be lower than the sides when it is cooled.... not a defect .. supposed to be that way.. helps hold the toppings.
15. Note: You may also want to place a tin of water in oven when baking to minimize cracking.
16. Recipe also suggests adding raisins, chopped citron, or cherries into the batter.
17. Top with sugared strawberries or cherries.... I like it plain. Enjoy... and loosen the old belt buckle.
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