I made Jeanette’s famous cheesecake for Easter & sharing it again with Mimi’s Kitchen fans. Add some berry’s on top if you wish & I used fake sugar if you keeping track of that kind of thing…….your E & C – me.
Jeanette’s Ricotta cheesecake
Ingredients
For the crust-
Combine:
1 c. graham cracker crumbs
1/3 c. hazelnuts, toasted & ground
¼ c. sugar
6T. unsalted butter, melted
For the filling-
Blend; mix in:
2 pkgs. Cream cheese, room temp.
2/3 c. sugar
15 oz. whole milk ricotta cheese
3 egg yolks
2 eggs
¼ c. fresh lemon juice
3 T. all-purpose flour
1 T. lemon zest, minced
1 t. vanilla extract
½ t. salt
Preheat oven to 400’, coat a 9” springform pan with nonstick spray.
Combine ingredients for the crust in a bowl until moist. Press mix. into bottom of the pan & 1” up from sides. Bake 8-10 mins. or until golden; cool completely. Reduce oven to 300’.
Blend cream cheese & sugar in a large bowl with a mixer until smooth. Mix in ricotta; add yolks & eggs one at a time, blending well after each addition.
Add remaining ingredients.
Pour batter into cooled crust & bake 1 hour, or until edges are set & slightly puffed, but the center is still jiggly (do not overbake). Turn oven off & crack the door open with a wooden spoon; leave cake in the oven for 1 hour. Remove & cool to room temp., than chill overnight, covered with a cotton towel.
No comments:
Post a Comment