Happy New Year, and welcome back to the post-champagne life! I have three recipes for you today, and each will appease your cheesecake cravings in different ways. The first is a traditional recipe from my mother’s mother. The second is a Ricotta Cheesecake (or Ricotta Pie) from a local real estate agent, AnnaLisa Bossio. The last is one of my own creation that is small yet flexible, and can be made to suit many different allergies or special diets. Listen, bake, and enjoy!
Cheesecake Past
Cheesecake
by Lucile Hinzie Bowers
This is from a handwritten card in my grandmother’s recipe book.
Ingredients:
1 lb cream cheese
1 lb ricotta
1 1/2 cup sugar
4 eggs
3 tablespoons cornstarch
3 tablespoons flour
1 1/2 tablespoon lemon juice
1 tablespoon vanilla
1/2 cup butter, melted
1 pint sour cream
Using a mixer, beat cream cheese and ricotta until creamy. Add sugar and slightly beaten eggs and beat in mixer on low speed. Add remaining ingredients and beat until smooth. Pour into a 9″ greased springform pan. Bake at 325 degrees for 1 hour. Turn off heat and let stand in the oven with the door closed for 1 hour. Let cool completely and refrigerate.
Cheesecake Present
Annalisa’s Ricotta Cheesecake
by AnnaLisa Bossio, Compass Realty, Huntington NY
This easy special recipe was handed down from my grandmother Anna. I make this with great memories of LOVE.
Ingredients:
1 lb ricotta
4 large eggs
1 pt heavy or light cream
3/4 cup granulated sugar
dash of salt
1 teaspoon vanilla
2 tablespoons flour
Grease or butter an 8″x8″ pan (a Pyrex or glass pan works well). Preheat oven to 350 degrees. Using a mixer, mix sugar and flour well. Add ricotta, slowly add eggs, one at a time until blended well. Add heavy (or light) cream, salt, and vanilla. Mix well. Pour into the pan and back for 55 minutes. Let stand in oven with door open for an additional hour. Cool completely on the counter before covering and refrigerating. This delicious cheesecake also freezes well. Enjoy!
Cheesecake Future
Press-in Butter Crust
by Carolynn ni Lochlainn
Make this crust, then press it into the 7″ springform pan and bake it before pouring in the filling. and baking the entire cake.
Ingredients:
1/2 cup butter, slightly softened
1 tablespoon coconut sugar, or 1 tablespoon monkfruit or stevia, or 1 scant tablespoon granulated fructose
1 cup flour
1/2 cup oat bran or finely ground pecans
Grease the 7″ springform pan and pat the crust in by hand, distributing the dough evenly. Prick a few holes in the crust with the tip of a knife or fork tines. Lay in a piece of baking parchment or greased foil, set in pie weights, and bake at 350 degrees for approximately 20 minutes, or until edges are browned. Watch the crust carefully…fructose burns more quickly than the other sweeteners. When done, remove pie weights and parchments, and let crust cool completely before filling.
Lemon Yogurt Cheesecake
Ingredients:
2 cups. yogurt cheese (32 oz. yogurt, drained to make yogurt cheese) or 2 cups lebne
1/2 – 2/3 cups granulated fructose, monkfruit, stevia, or your favorite sweetening agent
1 tablespoon cornstarch
2 tablespoon vanilla extract
1 tablespoon lemon juice
1 tablespoon lemon extract
1/4 cup flour
1 teaspoon tapioca starch/tapioca flour
dash ground mace
2 eggs
Finely grated peel of 1 lemon
sliced almonds, 3 small lemon peel chips for garnish
Preheat oven to 325 degrees.
Using a mixer, whip all ingredients except the sliced almonds and lemon peel chips together until light and completely mixed. Heat oven. Pour the batter into the pie shell and bake 60-65 minutes, or until center is set. Make a rosette in the center out of the sliced almonds; use a few chips of lemon peel as stamens. Chill for at least 4 hours before serving.
Note: you can also make this with orange juice, orange extract, and orange zest.
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