At home or around town...girl's gotta eat!
I always use this recipe: http://www.kraftrecipes.com/recipes/philadelphia-3-step-cheesecake-51208.aspxAnd then make alterations with that. In the past, I've chopped up candy bars in there, swirled jam, etc. It's allllways good!
Thank you!!! I can't wait to see how tasty it turns out :)
Screw that (and I like Kraft, I interned with them, and I fully support their company). Here's a lemon ricotta cheesecake that came from my Aunt's husband's mother who is from Italy. You can incorporate any fruit you want-I typically make a "ghetto" like creme anglaise for the top, and simply stud with fresh in- season fruit. Lemon Ricotta Cheesecake1 lb ricotta chz (full fat is best)1 ½ c sugar 2 oz pkg crm chz (full fat is best)4 eggs, beaten1/3 cup corn startch2 tbl spoons fresh lemon juice and rindVanilla½ cup butter, melter1 cup sour cream1 graham crust (none of that premade crap either-sometimes I mix in nuts and always put in fresh grated nutmeg, cinnamon and a dash of salt)Mix in order given, pour into 10 inch spring pan, bake 325 for about 1 hr. Turn off over, open door, and let it set for 2 hrs. Remove after that, and cool. Best the next day.Mix some vanilla bean sugar with some sour cream and a splash of milk (preferably heavy cream, but anything BESIDES SKIM or 1% will work). Spread over cheesecake, and top with desired berries. Enjoy! -Annaliese
Annaliese,I love your recipes :) I'll be sure to experiment with this one soon!