Archive for ‘Debacle’

August 6, 2012

Grandma Edith’s Ricotta Cheesecake | Cheesecake à la ricotta

I am an Italian American which means that I grew up feasting on all things delicious (and saying things like ‘rigoth’ instead of ricotta and ‘ganol’ instead of cannoli).  As a child though, I didn’t fully appreciate the allure of this cake.  Every Easter, I poo-pooed it and grabbed some Cadberry eggs instead, satiating my sophomoric taste buds.  But there is something funny about being across an entire ocean that makes me rethink all of those old recipes that I grew up knowing but turning my nose up at out of sheer ignorance.  When spending Easter without your family, for example, all that you can think about making is your Grandma’s cheesecake, even though you can’t seem to remember exactly how it tastes.  In just creating the cake with your own hands, it brings forth an entire culture, familial history and series of memories that are essential on all days, but on holidays in particular.

But it’s no such holiday right now and I am simply fulfilling a request for an Italian cheesecake.  Using ricotta instead of cream cheese really changes the texture a whole lot.  Don’t poo-poo this cake like I did a very long time ago.  Make it just once and it will be your go-to cheesecake for a while!

Usually this produces an enormous amount of batter.  Since I was cooking for 8 (on two separate occasions, I know, cheating my way out of baking two separate desserts! How dare I!),  I thought I would make single serving portions out of wax paper.  This could be a very fruitful idea, in theory, but be sure to press your crust INTO place to prevent overflowing cheese rivers that create your very first  kitchen “debacle.” I did manage to salvage four cheesecakes (which I believe to be kitchen karma telling me I should’ve never lump-summed two desserts into one…)

Grandma Edith’s Ricotta Cheesecake

What you’ll need:

  • 1 ½ lb (600g) ricotta
  • 1 cup (250 g) of sugar
  • 4 egg yolks
  • 1/4 cup (32 g) all-purpose flour
  • ½  tsp vanilla
  • 4 egg whites
  • ¼ cup (60 g) heavy cream, whipped
  • zest of 1 lemon
  • 2 cups graham crackers (or speculoos cookies), crushed

Now what?

  1. Preheat oven to 425.
  2. Beat drained ricotta until smooth and gradually add ¾ cups sugar and egg yolks, beating after each addition.
  3. Beat in flour, lemon zest and vanilla.
  4. In a separate bowl, beat egg whites with remaining sugar until stiff and then combine with whipped cream.  Gently fold cream mixture into ricotta mixture.
  5. Turn into 12-inch spring form pan (or mini vessels, or mini muffin tins, or mini ramekins or whatever you’d like) which has been well buttered and sprinkled with graham cracker crumbs.
  6. Bake 10 minutes at 425 and then lower oven temperature to 350 and bake for one hour or until golden brown and wobbly to the touch.
  7. Turn off heat and allow to cool in the oven with the door closed.
  8. Cool in fridge for at least 2 hours or overnight.

(the vessels)

(the cream)

(the very minis)

(the salvaged)

(the explosion)

(the massacre)

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