I acquired a springform pan from my mom, so immediately I was inspired to make some cheesecake. When I undertake a new recipe, especially when I bake, I want to do everything completely homemade and the best possible way.
I've never baked a cheesecake, but I had the ingredients on hand, including some ricotta cheese.
I can safely say that this turned out pretty darn incredible. And I plan on doing it again for a special occasion. It is a bit time-consuming and a little advanced of a recipe, but honestly, it is so worth it!
Meg. O's Cheesecake
adapted from Joy of Baking
1 cup graham cracker crumbs
2 tablespoons granulated white sugar
5 tablespoons unsalted butter, melted
1/2 cup ricotta cheese, room temperature, strained
8 oz. package of cream cheese (I used reduced fat), room temperature
2 cups heavy whipping cream, whipped
1 cup granulated white sugar
1 tablespoon cornstarch
4 large eggs, room temperature
Preheat oven to 350 degrees F and butter, or spray with non stick cooking spray, a 9 inch springform pan. Wrap the outside of the pan with two layers of heavy aluminum foil.
For Crust: In a medium sized bowl combine the graham cracker crumbs, sugar, and melted butter. Press the crumbs evenly over the bottom of the spring form pan. Cover and refrigerate while you make the filling.
For Filling: In the bowl of your food processor or electric mixer (or with a hand mixer), place the cream cheese and beat until smooth and free of lumps. Add the ricotta and sugar and beat until smooth (about 2 - 3 minutes), scraping down the bowl as needed. Beat in the cornstarch. Add the eggs, one at a time, beating about 30 seconds after each addition. Scrape down the sides of the bowl. Beat in the vanilla extract, and salt and beat until incorporated. Fold in whipped cream.
Remove the crust from the refrigerator and pour in the filling. Place the spring form pan in a large roasting pan. Pour enough hot water into the roasting pan to come about halfway up the sides of your spring form pan.
Bake for about one hour to one hour 15 minutes, or until the top of the cheesecake has nicely browned and the center of the cake moves slightly when the pan is gently shaken. Remove the pan from the water bath and cool on a wire rack. Cover and refrigerate until the cheesecake is cold, about 6 - 8 hours or overnight. Serve in small slices.
I whipped up some fresh cream with a bit of vanilla and sugar and topped my slices with it and some fresh strawberry slices. Let me just say -- PURE HEAVEN.