Recipes For Special Occasions!

CLASSIC ITALIAN RICOTTA CHEESECAKE

9" Serves 10 to 12, or; the 7" serves 7 to 9 as a dessert course.

This is a deliciously light textured cheesecake. I am listing the ingredients for two sizes; a 9 X 3 inch and a 7 X 3 inch, using removeable bottom springform pans.

INGREDIENTS

For 9" pan.

1 Tbs. Butter.

1/3 Cup Graham cracker crumbs.

2 Lbs. Ricotta cheese. See notes.

1 Cup Granulated white sugar.

1/4 Cup Cornstarch.

4 Eggs, large.

1 Tsp. Grated lemon peel. Fresh or dried.

1 Tsp. Lemon juice.

1 1/2 Tsp. Pure vanilla extract.

1/3 Cup Heavy whipping cream.

For 7" pan.

2 Tsp. Butter.

1/4 Cup Graham cracker crumbs.

23 Ounces Ricotta cheese. See notes.

3/4 Cup Granulated white sugar.

3 Tbs. Cornstarch.

3 Eggs, large.

3/4 Tsp. Lemon peel, fresh or dried.

3/4 Tsp. Lemon juice.

1 1/8 Tsp. Pure vanilla extract.

1/4 Cup Heavy whipping cream.

PREPARATION

Before beginning the actual preparation, preheat oven to 425°F. I have two baking methods that I use, depending upon my desired presentation.

If I am going to cover the top of the cheesecake with fruits after it has baked; then I just place the springform pan on a cookie sheet and place in the oven. This method of baking produces a slightly indented top surface. It will contain your fruit better.

If I am going to just serve the cheesecake plain or with a fruit sauce, I will bake it in a water bath. A water bath produces a nicely rounded dome.

If you opt for the water bath method, start heating your bath water now and bring it to a boil. You will need enough water to come up to the half way mark on your springform pan.

Prepare pans. Liberally coat the inside of the springform pan, size of your choice, with butter. Place graham cracker crumbs into pan and swirl about to coat bottom and sides evenly.

If you are going to use the water bath method of baking; take a piece of aluminum foil, large enough [one piece] to wrap around the bottom of the pan and extend up the sides, to the top of the pan rim. Place the prepared pan inside a roasting pan, deep enough for the water bath to reach the center of your prepared springform pan. Set aside until ready to use.

Now prepare the cheesecake mixture. Place the ricotta cheese in the work bowl of a mixer or food processor and mix until smooth. Do not over-mix or you will aerate your cheese too much. Add granulated sugar and cornstarch to ricotta mixture in work bowl and process to thoroughly mix. Add eggs, lemon peel, lemon juice, vanilla and heavy cream. Mix until smooth. Do not over mix.

Pour mixture into prepared pan and gently tap pan on counter surface to smooth and settle mixture in pan.

Place pan back into roasting pan, and pour in your boiling water to a point half way up your springform pan. Carefully place in preheated oven.

Bake 10 minutes at your preset 425°F. Reduce oven temperature to 350°F. and continue baking for an additional hour. Use the same baking time and temperature for either size of pan. Turn off oven and allow cheesecake to cool in oven with door closed. About one more hour.

Remove from oven, place on cooling rack, in pan, until completely cool. Remove side rim from pan. Cover cheesecake and refrigerate until ready to serve. When ready to serve, remove cheesecake from pan bottom and place on serving plate.

NOTES

I prefer to use whole milk ricotta cheese to enhance both flavor and texture.

If the ricotta cheese you use is somewhat watery you must let it drain for about an hour in a cheesecloth lined strainer, before using in the recipe. There is a brand that is not watery and therefore does not require draining.