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 Cheesecake 1 lb ricotta chz (full fat is best) 1 ½ c sugar 2 oz pkg crm chz (full fat is best) 4 eggs, beaten 1/3 cup corn startch 2 tbl spoons fresh lemon juice and rind Vanilla ½ cup butter, melter 1 cup sour cream 1 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.
I always use this recipe: http://www.kraftrecipes.com/recipes/philadelphia-3-step-cheesecake-51208.aspx
ReplyDeleteAnd 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 :)
ReplyDeleteScrew 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.
ReplyDeleteLemon Ricotta Cheesecake
1 lb ricotta chz (full fat is best)
1 ½ c sugar
2 oz pkg crm chz (full fat is best)
4 eggs, beaten
1/3 cup corn startch
2 tbl spoons fresh lemon juice and rind
Vanilla
½ cup butter, melter
1 cup sour cream
1 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,
ReplyDeleteI love your recipes :) I'll be sure to experiment with this one soon!