500th Post!!!  Italian Ricotta Cheesecake
Food Thoughts of a Chef Wannabe
Food Thoughts of a Chef Wannabe
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  • 500 times I have sat down at my computer to share food, fun, love, and memories. I have made loving fun of nearly everyone in my family, and I have been able to share it with you, my Chefwannabe family, the extension of my real family. Thank you for every bit of support, every ounce of advice, every teaspoon of criticism, even ever single gulp of pride. I love you all, I respect you all, and you are pure joy in my life. How many people get to be so blessed? I count myself as one of those who are! Crazy love to you every single one of you!
  • 32 oz whole milk ricotta cheese
  • 4 eggs, separated whites and yolks
  • 2 T heavy cream
  • 2 cups cup granulated sugar
  • 1 T vanilla extract
  • 55 minutes. and then shut the oven off. DO NOT, I repeat DO NOT open the door and it shouldn't crack! No need for the pain in the rear water bath! When the 55 minutes is up, slightly crack the oven door, and shut off the oven, let the cheesecake sit in the oven until it comes to room temperature. Chill for at least 2 hours. I chilled mine overnight. Look Ma, no cracks!

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