I didn't want to load the dice "Barbara Eden" style by having a great cheese cake photo as enough of you knuckleheads love it as it is. So I cheated a little and used a smaller photo to give the other cakes a fighting chance.
The cheesecake discussion is very interesting to me because I think most cheesecakes are really overrated. And Nichevo, sorry but Junior's is way overrated. It is often dry and sour because they mass produce it . And the Cheesecake Factory, shit that really sucks wind. They must have illegal immigrants sewing those cakes together for 50cents an hour.
By far the best cheese cake I ever had is from Court Pastry in Carroll Gardens. Yes I am prejuidiced but so what. It is a ricotta cheese cake which is always light and fluffy and they will put six different types of fruit on it if you want. Pineapple, cherry, blueberry, strawberry, peach and kiwi. I once brought a cheesecake from Court Pastry where there five other cheesecakes including two from Junior's and my cake was totally devoured while the rest sat alone like Alphaliberal at his high school dance.
Here is a reciepe for a great ricotta cheese cake. Try it and get back to me.
INGREDIENTS (Nutrition)
2 pounds ricotta cheese
2/3 cup white sugar
1/3 cup all-purpose flour
6 eggs
1/4 teaspoon ground cinnamon
2 teaspoons orange zest
2 teaspoons vanilla extract
1/8 teaspoon salt
2 pounds ricotta cheese
2/3 cup white sugar
1/3 cup all-purpose flour
6 eggs
1/4 teaspoon ground cinnamon
2 teaspoons orange zest
2 teaspoons vanilla extract
1/8 teaspoon salt
DIRECTIONS
Preheat oven to 300 degrees F (150 degrees C). Set rack in the middle of the oven. Butter and flour a 9 1/2 inch springform pan, and tap out excess flour.
Place the ricotta in a large mixing bowl, and stir it as smooth as possible with a rubber spatula. Stir the sugar and flour together thoroughly into the ricotta. Stir in the eggs 1 at a time. Blend in the vanilla, cinnamon, orange zest, and salt. Pour batter into the prepared pan.
Bake in the center of the oven for about 1 1/4 to 1 1/2 hours, until a light golden color. Make sure the center is fairly firm, and the point of a sharp knife inserted in the center comes out clean. Cool on a wire rack. It will sink slightly as it cools. Cover, and chill till serving time.
Preheat oven to 300 degrees F (150 degrees C). Set rack in the middle of the oven. Butter and flour a 9 1/2 inch springform pan, and tap out excess flour.
Place the ricotta in a large mixing bowl, and stir it as smooth as possible with a rubber spatula. Stir the sugar and flour together thoroughly into the ricotta. Stir in the eggs 1 at a time. Blend in the vanilla, cinnamon, orange zest, and salt. Pour batter into the prepared pan.
Bake in the center of the oven for about 1 1/4 to 1 1/2 hours, until a light golden color. Make sure the center is fairly firm, and the point of a sharp knife inserted in the center comes out clean. Cool on a wire rack. It will sink slightly as it cools. Cover, and chill till serving time.
4 comments:
While I see you're no fan of it, I noticed the Philadelphia Brand is now marketing cheesecake filling in tubs for the rest of us.
Hey Christy I make everything fresh myself but don't go by me. But try this ricotta cheese cake. It is much lighter and creamier and let me know if you like it. I think you will.
Top it with fresh fruit. I love to cut up some strawberries, put it in a bowl, put on some sugar and a little Gran Marnier and use that as a topping. With some espresso and a dab of freshly whipped cream.
Maybe so, Troop, but whenever I've had it, you could practically use a straw.
There's also Cascon's in Whitestone, Queens, I remember from childhood. But I'm pretty firmly in the sour cream cheesecake camp, though ricotta cheesecake is good in its way.
The secret is it has to be served really really cold. You can't let is sit on the table because it will get soft.
And the worst thing that can happen is when it get's too soft. On that I know we can all agree.
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