| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Jewish |
Cakes |
1 |
Servings |
INGREDIENTS
| 1/4 |
lb |
Italian ameretti macaroons |
| 1 |
lb |
Ricotta cheese; undrained |
| 3 |
lb |
Real cream cheese |
| 1 |
lb |
Superfine sugar |
| 1 |
pn |
Salt |
| 2 |
ts |
Pure vanilla extract |
| 1 |
|
Lemon rind; grated |
| 8 |
lg |
Eggs |
INSTRUCTIONS
Preheat oven to 375 degrees F
Crush macaroons very finely in a blender or processor. Butter bottom and
sides of the pan Swirl crumbs around the bottom and sides of pan. Let extra
crumbs rest on the bottom of pan
Place Ricotta cheese in the bowl of mixer and beat on medium for 2-3
minutes. Add about 8 oz. of cream cheese every two minutes and continue
beating until smoothly blended, always at medium speed.
Gradually beat in sugar and salt. When blended, add sugar and lemon rind.
Gradually beat in eggs one at a time, waiting until each is blended before
adding the next. Turn batter into baking pan.
Set in a larger baking pan and pour enough cold water to come half to
two-thirds of the way up the sides of the cheesecake pan.
Bake in preheat oven for 1 hour. Reduce heat to 350 degrees and bake an
additional 1/2 hour. Reduce heat to 325 degrees and bake an additional 30
minutes. Turn oven off ;DO NOT OPEN DOOR! ` let cake remain in oven for one
hour.
Remove cheesecake from water bath and stand at room temperature for 2
hours. Chill several hours or overnight.
To serve, invert cheesecake onto a platter. The bottom will become the top.
Recipe by: NY Times
Posted to JEWISH-FOOD digest by Judith Sobel <jcs@mindspring.com> on May
29, 1998
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