Mrs. Grosso's Ricotta Cheesecake Notes

G

gayr

Well-known member
I made this week-end and it came out perfectly. Everyting I have read states it always cracks so I experimented and separated the egg yolks and whites. Beat the whites separately and incorporated them last into the other ingredients.

I also lowered the oven temperature to 300 Degrees F. and cooked it in a Convection Oven and it came out perfectly. It was devoured and was delicious and no cracks.

Just wanted to report on this because I know a lot of us have made this.

 
Brilliant, Gay. I LOVE this cheesecake--have made it often and it usually cracks. Your

suggestions are all great.

Another repair that I just read recently works AFTER the cake is baked. If the cake has a crack, remove the springform and take a long piece of foil or parchment, folding it over and over until you have a "belt" slightly bigger {longer} than the circumference.

Wrap the belt around the cake and tighten it...which will pull the cake together and seal the crack. Keep the end twisted to keep the tightness--you can also use a butterfly clamp to hold it together. Let it chill completely with the belt on and then remove. Crack healed.

 
Marilyn, What a fantastic method of getting rid of the cracks......Sally is so right wish it worked

on wrinkles.....I am still laughing with her comment.

 
You ladies are an absolute riot! I love this site and am still chuckling in Indiana.

 
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