Bianca's
Cheesecake
from amethyst
My mother, Bianca (yes, she’s Italian), has made this ricotta cheesecake all my
life, and I’ve never tasted any other cheesecake like it. Now, if you’re
thinking, “Ewww, dry and flavorless Italian ricotta cheesecake,” think again.
This recipe is light, flavorful and creamy as can be. It’s a fabulous dessert
topped with sweetened strawberries ‘n juice, then slathered with real whipped
cream.
1½ lb. ricotta cheese
2 cups sour cream
6 eggs, separated
3/4 cup sugar (used to be 1 cup, but I think that's too sweet)
1 tsp vanilla
1 box graham crackers
1 cup butter
(1 stick) melted
The ricotta
cheese, sour cream and eggs should all be at room temp.
Crust:
Crush 16
graham cracker squares (1 pack) and combine with 1 stick melted sweet butter;
press in 9x13 pan. Add a little more if you like a thicker crust.
In small bowl, beat cold egg whites until very stiff. In large bowl, thoroughly
cream cheese in mixer (a few minutes at medium speed); add sugar, egg yolks,
sour cream and vanilla; mix just until combined; fold in stiff egg whites.
Pour mixture on top of crust, and bake at 350F for 45 min. to 1 hour. There
should be golden spots here and there and along the edges, but the majority of
it will be yellowish. Don’t worry about cracks and splits -- it’s the nature of
the cake. Let cool, then serve -- or cover and refrigerate until ready to serve.
