Monday, July 09, 2007

I made a lot of cheesecakes a few weeks ago, so many so that I don't need to make it for a while, and in fact, it took me this long to post the recipe. The first one I made of this batch is the one pictured above which came out beautifully. There was some extra batter, so I quickly made a smaller one for home use, but because it was so thin, it came out a bit dry. Of course, the chef of a very nice restaurant and his wife, who manages same restaurant invited us for lunch one day and I ended up bringing the thin cheesecake to them....with apologies for it being so dry! Oh well, someday I will make amends.
Anyway here is the recipe for the above:
I made a graham cracker crust for this, but it really doesn't need a crust at all. You could also make a chocolate cookie crust too.
The batter is:
1 lb cream chesse, softened
2 cups ricotta
1 cup sugar
1/2 stick butter, melted and cooled
5 eggs at room temp
3 teaspoons of vanilla extract
3 tablespoons each corn starch and flour
2 cups sour cream (folded in at last minute)
cream cheeses and sugar together until fluffy, add butter and mix well. add room temp eggs, one by one mixing well after each one. Then add vanilla, and cornstarch and flour and mix well. Fold in sour cream. Pour into ungreased 9" springform pan and set in the middle of a slow oven 325 degrees for one hour. After an hour turn off oven (do not open door) and let cheesecake sit for 2 hours. Cool completely. Best made a day before and refrigerated. Decorate top with favorite fresh fruit (shut up bitch!) and amaze your guests.
If you find that the texture is a bit dry, you can add a deep pan of water in the oven to keep the moisture levels up.

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