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LEMON RICOTTA CHEESECAKE
alla SINATRA
CHEESECAKE alla SINATRA
RECIPE
Ingredients :
- 3 lbs. whole milk fresh Ricotta
- 1 tablespoon butter, softened
- ¼ cup grated Graham Crackers
- 1 teaspoon plus 1½ cups sugar
- 1 cup Mascarpone
- 6 large eggs
- 2 teaspoons vanilla extract
- 2 teaspoons grated lemon zest
- 2 teaspoons fresh lemon juice
INSTRUCTIONS
- Place ricotta in a sieve over a bowl and let drain for 1 hour.
- Triple wrap the bottom and sides of 3×10-inch springform pan with aluminum foil. Butter the sides, bottom and rim of pan. Mix the smashed Graham Crackers with 1 teaspoon sugar and coat the pan.
- Preheat the oven to 350ºF. Fill a teapot with water and bring to a boil. Place the Mascarpone in the bowl of an electric mixer and beat until light. Transfer to a small bowl; then add ricotta and lemon zest to bowl of electric mixer. Beat at low speed until smooth. Beat in the eggs one at a time until smooth. Beat in the remaining 1½ cups sugar. Continue to beat until mixture is very smooth. Beat in the Mascarpone, vanilla and lemon juice. Pour into the pan and smooth the top.
- Place the pan inside a roasting pan whose sides are not higher than the cake pan. Open oven and pull rack out halfway — make sure it’s stable. Place pan on rack, then pour in the boiling water from the teapot into the larger pan to within 1 inch of the top of the smaller pan. Bake for one hour and 15 minutes. Test with finger — the top should spring back a bit. Give the pan a shake — if the batter ripples under the surface too much, it probably needs more time. It should be slightly golden on top. Note: Cooking times will vary dramatically depending on your oven, the pan you are using for the water bath and what type of fresh ricotta you are using. Start checking at 1 hour and 15 minutes. If you have a Thermapen (highly recommend!), use it to test the temp of the cheesecake, and remove the cheesecake when the thermometer reads 150-155ºF.
- Remove and let cool to room temperature in the water bath. Refrigerate overnight or for at least 4 hours before serving. It will firm up as it rests.
- To unmold, slide a thin knife around the cake edges. Release the sides of the springform pan. Refrigerate until serving.
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Frank Sinatra dining-out with Wife Ava Gardner
And LEMON CHEESECAKE for DESSERT
FRANK SINATRA SUNDAY SAUCE
And DOLLY SINATRA'S SPAGHETTI MEATBALLS
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SUNDAY SAUCE alla SINATRA
DOLLY SINATRA'S
MARINARA SAUCE
MEATBALLS
and More ...
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I made this cake. I used homemade marscapone. I let the ricotta drain for 3 hours because there was very little liquid draining.
ReplyDeleteFollowed this recipe to the letter. The cake was solid enough to cut a slice, but it was so wet and creamy it tasted like the cheese filling for something. I didn't taste any lemon in it at all. There is no crust either.
I dumped the cake into a bowl, added some Parmesian, parsley, basic, and garlic and it became the filling for stuffed shells. One would never know it had been a "cheesecake".
I made this cake. I used homemade marscapone. I let the ricotta drain for 3 hours because there was very little liquid draining.
ReplyDeleteFollowed this recipe to the letter. The cake was solid enough to cut a slice, but it was so wet and creamy it tasted like the cheese filling for something. I didn't taste any lemon in it at all. There is no crust either.
I dumped the cake into a bowl, added some Parmesian, parsley, basic, and garlic and it became the filling for stuffed shells. One would never know it had been a "cheesecake".