125 Best Cheesecake Recipes - Softcover

George Geary CCP has taught cheesecake techniques in more than 72 cooking schools across North America. A regular contributing editor to several magazines and newsletters, he has also been the pastry chef and production manager for the Wait Disney Corporation and the Marriott Corporation. This is his first cookbook. You can visit his website at www.georgegeary.com.

A sample recipe from the "Flavored and Vanilla Cheesecakes" chapter

Italian Ricotta Cheesecake

Using a chopped pecan crust makes this cheesecake pure Italian!

Serves 10 to 12

Preheat oven to 325°F (160°C)
9-inch (23cm) cheesecake pan, ungreased or springform pan with 3-inch (7.5cm) sides, greased (for other pan sizes, see page 10)


Crust
1 1/2 cups (375mL) pecans, toasted and coarsely ground

Filling
1 1/2 lbs (750g) ricotta cheese, drained (see TIP)
1 cup (250mL) granulated sugar
1/4 cup (50mL) all-purpose flour
4 eggs
1 tsp (5mL) almond extract

Decoration
1/4 cup (50mL) confectioner's (icing) sugar

CRUST: Sprinkle bottom of cheesecake pan evenly with ground pecans. Set aside.

FILLING: In a large mixer bowl, beat ricotta cheese and sugar on high for about 3 minutes. Add flour and mix for about 3 minutes. Add eggs, one at a time, beating after each addition. Add almond extract. Pour batter over crust. Bake for 55 to 65 minutes or until the top is light brown and the center has a slight jiggle to it. Cool on a rack for 2 hours. Cover with plastic wrap and refrigerate for at least 6 hours before decorating.

DECORATION: After cake has chilled, dust top with a sprinkling of confectioner's sugar using a sugar dredger or flour sifter (see TIP).

TIPS
Fresh ricotta cheese creates a huge difference in taste and texture. Find an Italian deli that makes its own ricotta.

To drain ricotta, place a fine mesh strainer over a bowl, place the cheese in the strainer and let stand for at least 1 hour or overnight in the refrigerator.

A sugar dredger or shaker is a container with a mesh lid used for lightly dusting icing sugar, flour or cocoa for decoration.

VARIATION
Substitute 1 tsp (5mL) almond liqueur for the almond extract or substitute 1 tsp (5mL) vanilla.