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Nonna’s Ricotta Cheesecake
Harper Family, Port St. Lucie, FL
“I remember as a child making this cheesecake with my grand- mother every Easter. That was our special time together. I will always cherish this memory as I continue this family custom with my daughter and future grandchildren.”
Lisa Harper
INGREDIENTS Serves 12 to 14
1⁄2 cup graham cracker crumbs or prepared pie dough (enough for a single-crust pie)
3 pounds whole milk ricotta cheese, drained
2 cups granulated sugar
8 large egg yolks
1⁄2 cup all-purpose flour, sifted
1 tablespoon grated lemon or orange rind
1 teaspoon vanilla extract
8 large egg whites
1⁄2 cup heavy cream
Canned blueberries or straw- berries, for topping (optional)
PREPARATION
60 – TASTE OF HOME
1. 2.
Preheat oven to 425°F.
Generously butter the bot- tom and sides of a 12-inch springform pan. Sprinkle the bottom and sides of the pan with the graham cracker crumbs until evenly coat- ed; tap out excess crumbs and set aside. Alternatively, roll the pie dough out into
a 12-inch circle and place on the bottom of the pan. Lightly dock the dough with the tines of a fork and bake at 350°F for 10 minutes. Let cool while preparing the filling.
Place the ricotta in a large bowl. Using a handheld mixer fitted with the beater attachment, beat the ricotta on medium speed until very smooth. Gradually add 1 1⁄2 cups of the sugar and the egg yolks, beating after each addition. Beat in the flour, lemon rind and vanilla.
3.