Wednesday, July 25, 2012

Instead Of A Birthday Cake...

GG requested take out for her traditional birthday meal this year.  I thought that was wonderful since we would be leaving on vacation the next day and that meant less work for me.  Then she made her in lieu of a birthday cake request for homemade cheesecake.  I agreed to make it but told her she would have to wait until after vacation.

This weekend she reminded me that I still owed her a birthday cheesecake, so on Sunday afternoon I anted up.

The recipe I use is called Satin Cheesecake and has a sour cream topping.  However, since GG prefers her cheesecake with fruit topping I omitted the last step.

It's important to allow the ricotta and cream cheese to warm to room temperature, not only does it make them easier to use but it also seems to make them smoother as they are mixed.

I beat my batter about two minutes per egg as they are being added.

Since spring form pans can leak I cover a cookie sheet with aluminum foil and set it on that to bake.

Allow the cheesecake to cool and set before removing the sides of the spring form pan.

I usually top individual pieces of cheesecake rather than the cheesecake as a whole.  This way everyone can choose what they like.

Satin Cheesecake

1/4 cup graham cracker crumbs
2 pkg cream cheese, room temperature
1 1/2 cups sugar
2 tsp vanilla
15 oz ricotta cheese, room temperature
6 eggs
2 cups sour cream
1 1/2 tsp lemon zest

Spray 9 inch spring form pan with butter spray and coat with graham cracker crumbs.  Combine cheeses in a bowl and beat until smooth, about 5 minutes.  Add eggs one at a time and beating until well incorporated.  Add 1 1/4 cups sugar, 1/2 cup sour cream, 1 1/2 tsp vanilla, and lemon zest and beat until very smooth, about 2-3 minutes.  Pour batter in pan and bake at 350 degrees for 45 minutes, reduce heat to 300 degrees and continue cooking until cake is set in the center, about 30 minutes.  Remove cake from oven and reduce heat to 250 degrees.  Combine 1 1/2 cups sour cream, 1/4 cup sugar, and 1/2 tsp vanilla and beat until sugar is dissolved.  Pour over cheesecake and smooth with spoon to cover cheesecake evenly.  Return to the oven, bake for 10 minutes.  Remove from the oven and cool on wire rack.

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