Thursday, September 15, 2011

Ricotta Cheesecake

This is not your normal ricotta cheesecake. It is so smooth you would think that you're actually eating a New York Style Cheesecake! I have no idea where this recipe came from. It was written on an index card in my own hand writing. It's definitely from my single days, I just have no idea from whom I got it.

Ricotta Cheesecake
3 pounds ricotta cheese
8 large eggs
2 teaspoons vanilla extract
zest from one orange
zest from one lemon
1 1/2 cups sugar
1/3 cup of cornstarch

Preheat oven to 350 degrees

Butter a 9 inch springform pan and then dust it with flour.  Using aluminum foil tightly mold the foil around the outside of the pan. Set aside.
In a blender puree the ricotta cheese, until very smooth. Do this in batches.  Add the eggs one at a time while the blender is going.
Take out mixture of ricotta and eggs and pour into a large bowl. Add the sugar, zests, vanilla, and cornstarch making sure all is mixed in well.
Pour the batter into the prepared springform pan.  Place the pan in a large roasting pan and carefully add hot water to the pan so that it comes to about one inch outside of the springform pan.
Bake for 1 1/2 hours until the top is golden. Insert a knife and if it comes out clean it is done.
Turn the oven off and prop open the door and let the cake rest in the oven for 30 minutes.
Remove from oven and let rest to room temperature.
You may serve this at room temperature or chilled.
I like to dust the top of the cake with some powdered sugar.

Buon Appetito

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