Italian Ricotta Cheesecake.
This cheesecake is so
light and delicious. It just melts in your mouth.
This traditional Italian cheesecake is the easiest
cheesecake to make.
You don't have to bother making a crust because it
calls for store bought pound cake. The batter is so
creamy and rich too. It has a hint of lemon in it
because we use the grated rind of 1 whole fresh
lemon.
I have eaten many cheesecakes throughout my life
coming from the New York area and I will guarantee
that if the Golden Girls took a break from there
store bought New York Style Cheesecake that they
would be pleasantly surprised! No wonder why you
never saw Sophia Petrillo (Dorothy's mother), eating
those cheesecakes. The Golden Girls are
disgraciable for not getting Sophia an Italian
Ricotta Cheesecake!
Ingredients:
Ricotta Cheese-2
pounds.
Large Eggs-8.
Granulated Sugar-1
cup.
Whole Milk-1 1/2 cups.
Lemon Rind-rind of 1
fresh lemon.
Store bought Pound
Cake-3/4 loaf.
Sweet Butter-6
tablespoons, room temperature.
Instructions:
In a large bowl
crumble up the pound cake into small pieces. Mix
the butter in to the crumbled pound cake. Line the
bottom and the edges of a 9" spring form pan all the
way up to the top. Set aside. In a large bowl mix
the ricotta cheese, eggs, sugar milk and lemon rind
until smooth. Pour the mixture into the pound cake
crust spring form pan. Set the pan in a cookie
sheet filled with 1/2" of water. Bake in a
preheated oven for about 1 1/2 hours. Remove and
allow to cool completely. Refrigerate the
cheesecake in the spring form pan over night. Do
Not remove the spring form pan or the cheesecake
will rip. The next day using a sharp knife go
carefully along the edges of the spring form pan
around the entire cake to release any cheesecake
that may have stuck to the sides of the pan. Remove
the spring form pan. Serve with a hot piping cup of
Italian Coffee.
