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Bob Bogey Golden Cheesecake




Source of Recipe


Buddy Cookbook


List of Ingredients




1/4 lb Italian amaretti macaroons
1 lb ricotta cheese, undrained
3 lbs real cream cheese
1 lb superfine sugar
Pinch salt
2 tsp pure vanilla extract
1 lemon rind, grated
8 large eggs
Preheat oven to 375 degrees F.

Crush macaroons very finely in a blender or processor. Butter bottom and sides of the pan. Swirl crumbs around the bottom and sides of pan. Let extra crumbs rest on the bottom of pan.

Place ricotta cheese in the bowl of mixer and beat on medium for 2-3 minutes. Add about 8 oz. of cream cheese every two minutes and continue beating until smoothly blended, always at medium speed.

Gradually beat in sugar and salt. When blended, add sugar and lemon rind.

Gradually beat in eggs one at a time, waiting until each is blended before adding the next. Turn batter into baking pan.

Set in a larger baking pan and pour enough cold water to come half to two-thirds of the way up the sides of the cheesecake pan.

Bake in preheated oven for 1 hour. Reduce heat to 350 degrees F and bake an additional 1/2 hour. Reduce heat to 325 degrees F and bake an additional 30 minutes. Turn oven off; DO NOT OPEN DOOR! Let cake remain in oven for one hour.

Remove cheesecake from water bath and stand at room temperature for 2 hours. Chill several hours or overnight.

To serve, invert cheesecake onto a platter. The bottom will become the top.

NOTES: It certainly is not for the cholesterol challenged, but every once a while I like to splurge. If you can't get Kosher type meringue macaroons, use zweiback or graham cracker crumbs mixed with ground almonds. Small curd cottage cheese can be substituted for the ricotta.

Because this cake is baked in a waterbath, it has a texture like a delicate satiny custard, but it doesn't brown on top for the same reason. Therefore the cake is served inverted with the crumbs on the top and sides.

Mr. Hirschbaum uses a 3- inch deep round aluminum pan with an 11 " diameter on top and tapering to 8- 1/2 inches on the bottom. A 10 " pan can be substituted, but don't use a springform. I found a pan that looks like a small washtub with approximately the same dimensions and use my roaster pan as a bain marie (water bath).

Do not try to make this recipe low fat or low calorie. I have tried it and thrown it out. But it is the best cheesecake I have ever tasted. It will be the star of our holiday celebration this weekend.



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