July 30th was National Cheesecake Day and it just so happened that my Mom asked me to make cheesecake for her Birthday. I had my family and brother-in-law over for dinner yesterday to celebrate my Mom’s birthday and cheesecake was the perfect dessert.
This recipe is a version based on the New York Cheesecake recipe. The resulting texture is lighter than NY cheesecake. The flavor is different but delicious just the same.
Yield: 12 servings Cook Time: 60 minutes
- 16 to 18 chocolate graham cracker squares (about 1 1/2 cups finely ground)
- 5 tablespoons butter, melted
- 3 8 ounce tubs of whipped cream cheese, room temperature
- 8 tablespoons (1 stick) unsalted butter, room temperature
- 15 ounces Polly-O ricotta cheese, room temperature (the Polly-O brand doesn’t become grainy, so be sure to use this brand)
- 2 tablespoons corn starch
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 1 1/2 cups sugar
- 3 eggs, room temperature
Step 1: For the crust: If your spring form pan leaks, line the outside with aluminum foil (it may be better to do this regardless). Finely crush the graham crackers. I generally do this by hand while the crackers are still in the plastic package but you can put them in a mini chopper or food processor. Place the crackers and the 5 tablespoons of melted butter in a medium bowl. Mix thoroughly. Lightly spray the pan with cooking spray. Transfer the mixture to a 10 inch spring form pan. Distribute the mixture evenly across the pan. Press the mixture onto the bottom of the pan and at least 1/4 to 1/2 inch up the sides of the pan. Set the prepared pan aside.
Step 2: For the filling: Preheat the oven to 375 degrees. Whip the ricotta cheese until smooth in a mini chopper, blender or food processor. In the bowl of a stand mixer, mix together the whipped cream cheese, butter, ricotta cheese, cornstarch, vanilla, lemon juice and sugar until well blended. Scrape down sides as needed. Add eggs one at a time. Mix each addition until completely combined before adding the next. Scrape down sides as needed.
Step 3: Transfer the filling into the pan and spread evenly across the pan. Fill a roasting pan (that is larger than the spring form pan) 1/3 of the way with hot water. Place the filled spring form pan in the center of the roasting pan. Be sure that the water is about half way up the sides of the spring form pan.
Step 4: Bake at 375 degrees for 60 minutes. After the cheesecake is finished baking, I usually let it cool completely with the oven door open. I believe this helps resist cracking.
Storing: Store in the refrigerator covered with plastic wrap.
Tips: Drizzle with Hershey’s syrup after plating.
Recipe from my Sister-in-law and I believe originally adapted from Philadelphia Cream Cheese.