Monday, December 9, 2013

Ricotta Cheesecake

My Favorite Cheesecake Ever

I’m crazy for Cheesecake! It has long been one of my favorite desserts! Smooth and creamy! Rich and luscious! Just one taste leaves you craving another! Although, I have made many different cheesecakes, the one I’m sharing today has to be my all time favorite!  It is also my most requested. The recipe was given to me by a friend, who had entered it in the Abraham & Straus (or A&S) Cheesecake competition, back in the late 1970’s.  According to my friend, it was chosen runner up. All I know is, it is one fabulous cheesecake!



For those of you not familiar with A&S,  it was a major New York City department store, based in Brooklyn. It was founded in 1865, and in 1929 became part of Federated Stores. In 1994 Federated acquired Macy’s, and eliminated the A&S brand, changing all their A&S stores to Macy’s. For many years, A&S held the Great American Cheesecake Contest. I still have a clipping from LI Newday with recipes and story about the winners.  It was from the early 80’s.

This cheesecake does not need a crust. However, I added a Biscoff cookie crust to the cheesecake that is pictured here.  I followed the same basic recipe for a graham cracker crust, using Biscoff cookies instead.  Yummy!  For best results, do NOT substitute any ingredients with low-fat.  I sometimes serve this cake with some type of fruit on top. Cherries, strawberries etc. But, when it comes to cheesecake, I’m really a purest, and love it just the way it is!

Bake one hour,  then turn the oven off and leave in the oven for two more hours….cool completely before refrigerating 

This lovely Cheesecake graced my Thanksgiving table…I was lucky to get a shot before it was gone
Creamy and luscious!

Ricotta Cheesecake

INGREDIENTS:
2 (8 oz.) packages cream cheese, softened
1 (15 oz.) container ricotta
cheese
1 ½  cups white sugar
4 eggs (slightly beaten)
2 teaspoons lemon juice
1 teaspoon vanilla extract
3 tablespoons cornstarch
3 tablespoons flour
1 stick (¼ lb) butter, melted and
cooled
1-pint sour cream

DIRECTIONS:
1. Preheat oven to 325° degrees. Lightly grease a 9-inch springform pan.
2. Cream together the cream cheese and ricotta in the large bowl of your electric mixer until combined and creamy. Add the sugar, mixing on med.-low speed until incorporated and smooth. Add the eggs, one at a time, and beat well on med. speed after each addition.  Stir in the lemon juice and vanilla. Add the cornstarch and flour; mix in. Then add the melted butter and mix well.  Add the sour cream last, stirring well. Pour the mixture into the prepared springform pan.
3. Bake in a preheated oven for 1 hour; turn off the oven and leave the cheesecake in the oven, undisturbed for another 2 hours.  When you remove the cake from the oven, allow it cool at room temperature completely before you refrigerate it. Serve chilled.

26 comments:

  1. Kathy this cheescake look georgeous!! I love ricota!!

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  2. Oh yum! I'm trying to get to your tuiles post, and got VERY DISTRACTED with this cheesecake. Beautiful. Good thing I don't have that much cream cheese on hand or I might be making this for "tea time". :)

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  3. Wow, this one looks amazing and I think it doesn't need any enhancement. It looks delish but I'm also staring at it as there's no cracking on the top, it's perfect!

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  4. Dear Kathy, I am a cheesecake lover too!! It seems to be a perfect end to any special occasion meal. I like it just the way it is too.
    A & S brings back such good memories. My mom and I would shop their and she loved the restaurant. I spent many nice days shopping with my mom at A & S.
    Blessings dear, Catherine xo

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  5. Wow Kathy! I don't know if I've ever seen a cheesecake look more perfect! I love it, but I don't make it near enough. Thank you so much for sharing!

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  6. Oh my heavens Kathy, Ricotta Cheesecake!

    I remember the A&S in Babylon as well as the one in the city. Oh those were the days:) I have so many of the food columns from Newsday. I worked there for 20 years!!!

    The Biscoff cookie crust is a delicious touch to this recipe. I am sooooo baking it this holiday season.

    Thank you so much for memories and this scrumptious cheesecake!

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    1. Hi Kathy!
      I love shopping at A&S but my paycheck came from Newsday! I can't believe you lived in St. James. My favorite French restaurant is/was Mirabelle in St. James. I lived in Setauket for a couple of years too and loved the Three Village Inn and of course all those great seafood restaurants in Port Jeff:)

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  7. Kathy, I love this type of recipe - and ricotta is a wonderful ingredient in cheesecakes - your cake looks so creamy and smooth and picture perfect. I do have a question: do you usually give the ricotta a whirl in the food processor before you add it to the cream cheese, to get an even more smooth cheesecake - I just never know...
    I would enjoy this as is - delicious. Thanks for sharing the recipe!

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    1. Andrea, In this recipe you cream the two cheeses together first, so it is not necessary.

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    2. I must admit that even when I cream the two cheeses together, I still like to give the ricotta a whir in the food processor before mixing, as it does seem to make for a smoother texture. Maybe just my imagination, though! You are the expert!

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  8. Gorgeous ricotta cheesecake Kathy! This is on my 'to bake' list and I appreciate you sharing this recipe-looks like a perfect special holiday dessert ;)

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  9. Kathy your cheesecake looks delicious! Its on my list of recipes I MUST TRY. Hope you are staying warm.

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  10. No crack at all! wow..the cheesecake looks perfect, Kathy.

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  11. Love the height on this cheesecake. Now I'm craving dessert!

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  12. I love ricotta cheesecakes - this one looks absolutely decadent.

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  13. The cheesecake looks and sounds delicious:). Love the ricotta cheese.

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  14. I can see it is a very fluffy cheesecake Kathy! The fact that you are making it for years makes it even more attractive! I love tried and true recipes!

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  15. I haven't made cheesecake in a while, but your version looks amazing! And I agree - if you're going to eat cheesecake, I don't think low-fat ingredients should be involved.

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  16. Kathy, after searching for a perfect ricotta cheesecake...this certainly is the best I've ever seen; super moist, creamy, and sinfully delicious. Absolutely no crack, or burnt top...just super perfect. One question: since my family loves a crust for cheesecake, can I add a graham cracker crust, or shortbread cookie crust?...or just leave it well alone!
    Thanks for sharing! xo

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    1. Elizabeth, I usually make this one without a crust, but if you look at the pictures, you will see a crust on this cheesecake. I added a Bishoff cookie crust! You can actually do it either way! I know you’ll enjoy this cheesecake…it’s soooo good!

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  17. Should you strain the ricotta first?

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    1. I have never strained the ricotta. If you cream it with the cream cheese it blends up very well. I usually use a ricotta that is quite creamy…Polly-o or Sorrento are good examples.

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    2. Thanks! I'm about to make it now :-)

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    3. Let me know how it comes out!

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  18. I've just made this cake and it's the very first cheesecake I've ever made. It was so easy! So far, it looks just like the pictures but it's cooling at the moment, haven't cut into it yet. Cannot wait to eat it :)

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    1. NIc, So glad you tried it!! I love making cheesecakes…some people think of them as complicated, but I always find them easy, too! Always my “go to” dessert when I don’t know what else to make!! Hope you enjoyed it!

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