Wednesday, October 12, 2011

Italian Cheesecake شيزكيك الإيطالية

ITALIAN CHEESECAKE
With Vanilla Wafer Crust


This cheesecake was inspired by one served in the 1990s in a little northern Italian restaurant in Greenwich Village called New Port Alba. It’s both rich and delicate. You can serve it with a few fresh berries or a fresh fruit coulis and a dollop of whipped cream. Just don’t overwhelm the luscious cheesecake.
  • Vanilla Wafer Crust
  • Preheat oven to 325 degrees.
  • 20 vanilla wafers (Nila is a good choice)
  • 1 T sugar
  • 4 oz. butter, melted

Tightly cover the bottom and sides of a 9-inch springform pan with a piece of heavy duty aluminum foil. In the bowl of a food processor, combine the wafers and sugar. Process until the wafers are fine crumbs. Drizzle butter into the crumb mixture. Pulse to combine. Press this mixture into the bottom and up the sides of the pan.. Place in the oven on the middle rack and bake for 10 minutes. Remove from the oven and cool completely.

Filling
  • 1 lb. whole milk ricotta cheese
  • 1 lb. sour cream
  • 1 lb. cream cheese (or mascarpone)
  • 1 ½ cups granulated sugar
  • 1 stick sweet butter, melted
  • Pinch of salt
  • 3 large eggs
  • 3 T flour
  • 3 T cornstarch
  • 1 T freshly squeezed lemon juice
  • 1 ½ T pure vanilla extract
  • Finely grated zest from one orange and one lemon

Have all filling ingredients at room temperature.
In a large mixing bowl beat together ricotta, sour cream and cream cheese until well mixed. Beat in sugar and then melted butter and pinch of salt. Add eggs one at a time, beating well after each addition. Add flour, cornstarch, lemon juice, vanilla, fiori di sicilia and zest, beating until completely mixed.

Lower oven heat to 300 degrees. Transfer to prepared pan and bake for one hour. Turn off heat and let cake stay in oven, door closed, for another hour. Remove and let cake cool completely in pan, set on a wire rack. Cover and refrigerate. Remove sides of pan and serve slightly chilled.


Photographer Bill Brady
Written by Victor Ribaudo
Recipe Provided by Phyllis Kirigin