NEW YORK STYLE CHEESECAKE WITH STRAWBERRIES
FOR THE GRAHAM CRACKER CRUST:
2 cups graham cracker crumbs
1/2 cup butter, melted
1/4 cup sugar
FOR THE CHEESECAKE FILLING:
1 (8 oz.) package cream cheese, softened
1 1/3 cup sugar
1 (15 oz.) container Sorrento Whole Milk or Part Skim Ricotta Cheese
2 whole eggs
2 egg yolks
1 tsp. grated lemon rind
1 Tbsp. lemon juice
1 tsp. pure vanilla extract
FOR THE SOUR CREAM TOPPING:
2 cups sour cream
1/4 cup sugar
FOR THE BERRIES:
1 pint fresh strawberries, hulled and sliced
3 Tbsp. sugar
Preheat oven to 350 degrees F. Place a cake pan filled with water on the lowest rack of oven to create extra moisture and prevent cake from cracking.
TO MAKE THE GRAHAM CRACKER CRUST:
In bowl, combine graham cracker crumbs, melted butter and 1/4 cup sugar. Press crumbs firmly into bottom and up 1/2-inch of sides of 9-inch springform pan. Set aside.
TO PREPARE THE FILLING:
Mix cream cheese and 1 1/3 cups sugar at medium speed until smooth, about 3 minutes. Scrape bowl. Add ricotta and mix 1 minute. Scrape bowl and add eggs, yolks, lemon rind, lemon juice and vanilla. Mix for 2 minutes. Pour batter into crust.
Bake for 55 to 60 minutes. Remove from oven and cool for 1 hour.
TO PREPARE THE SOUR CREAM TOPPING:
With spoon or whisk, mix sour cream and 1/4 cup sugar until smooth. Spread evenly on top of cake.
Return cake to oven for 7 minutes to set topping. Remove and cool completely. Cover with plastic wrap and refrigerate for several hours.
TO PREPARE THE BERRIES:
Mix berries with 3 tablespoon sugar. Cover and refrigerate until ready to serve cake.
TO SERVE:
Run sharp knife around edge and remove cake. Cut into slices and top with spoonful of strawberries.
Makes 1 (9-inch) cheesecake, 10 servings
Source: Recipe booklet: Sorrento Ricotta Dessert Recipes |