Any comments on Mrs. Grosso's Ricotta Cheesecake - Had a terrible time with this

G

gayr

Well-known member
recipe. I am an experienced baker and cheesecake maker. This recipe did not come out the way it should have according to all the comments on the board.

I baked it at 325 as I have a convection oven - the cake rose above the pan and Sunk into a horrible configuration. I have it cooling on the counter awaiting cooling in the refrigerator.

I tested this recipe today as I am having company on Saturday and wanted to try it beforehand.

I will taste it tomorrow and think I will try a different recipe. It looks horrible.

Any comments, tips, I followed the recipe to a "t."

 
Gay, I have made this several times and it's delicious. I must say it almost always cracks.

I think once it didn't and I haven't a clue what I did different on that occassion. I usually add some form of liquor to help with cracks, but even that didn't work.

Spread a fruit sauce across the top or cover with fresh lemon curd. Either will work.

 
Marilyn, I must say I am totally baffled, I read your original comments and followed them also

adding meyer lemon zest, no liqueur. I cannot for the life of me figure this out. It may be a "Culinary Mystery." I really don't like the way it looks....I am sure it is delicious and I will have some tomorrow, however, I am going to make a different recipe.

Thanks for responding....

Gay

 
Have you ever made/tried Raos Ricotta cheesecake, it's a winner.

It's made with a mix of ricotta and cream cheese and topped with sour cream. No crust. If interested I will type out recipe, I don't see it on line.

 
suz, Thank you for the offer...I have not made it .... I have made Mangia's Ricotta Cheesecake (I

will link)....I have made this recipe and it is wonderful. I am going to make this for Saturday.

Thank you again for your offer. I have Rao's Cookbook and love everything I have tried.

Just a side note, I have posted this before and Misplaced in Arizona had a terrible time with it...When I made it the recipe worked very well for me. I guess the "Cheesecake Menaces" are at play.

http://projects.eveningedge.com/recipes/mangias-ricotta-cheesecake/

 
Raos Cheese Cake

1/4c fine bread crumbs
1 lb ricotta
1 lb cream cheese
6 lg eggs
1 1/4c sugar
2teas. vanilla
1t freshly grated lemon zest
2c sour cream

oven 350 preheat
Lightly butter a 9"spring form and coat with brad crumbs, shake to get out excess.

Press the ricotta through a fine sieve and then combine with the cream cheese in a large bowl of electric mixer. Beat on med for 5 min, or until very smooth. Add eggs one at a time and beat until well incorporated. Add 1c sugar, 1 1/2t vanilla. and all the lemon zest. beat for 3 min until very light and smooth.

Beat together sour cream, remaining sugar and vanilla. hold to the side.

Pour into prpared pan. Bake 1 hr. or until set in the center. If edges brown lower temp to 300 and add approx 15 min to cooking time. Remove from oven but leave oven on.

Coat cake with sour cream mixture and bake an additional 10 min.

Remove and cool on wire rack.
Loosen spring form sides when cool.
Refrigerate, etc.

I always put strawberries around the outer edge.
Enjoy!

 
Sounds a little undercooked? Did you use a water bath? Spread a thick ganache on it and choc leaves!

 
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