RUSSIAN CHEESECAKE
The recipe for this ckeesecake comes from the 1997 cookbook, BAKE YOUR CAKE & EAT IT, TOO!, a copy of which I received in the current Cookbook Swap from Tansy, my partner in New Zealand! Preparation time does not include the time needed for the cake to cool & chill.
Provided by Sydney Mike
Categories Cheesecake
Time 1h40m
Yield 16 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F & butter a 10-inch or 11-inch springform cake pan. Remove the base of the pan from the sides & lay a piece of parchment paper over the base, then replace the sides to hold the paper in place.
- FOR THE CRUST: Use a food processor or quality blender to pulse together all the crust ingredients, forming a stiff dough.
- Roll out the dough & press it into the bottom of the cake pan, then bake for 10 minutes. Remove from the oven & cool.
- FOR THE CHEESECAKE: In a large mixer bowl, combine cream cheese, ricotta & 1 cup of the granulated sugar, beating with an electric mixer for 3 minutes or until the mixture is smooth.
- Add the egg yolks one at a time, beating well after each addition.
- Add the juice & zest of the lemon, along with the flour, & mix well until combined.
- In another bowl & with an electric mixer, beat the egg whites until they foam, then sprinkle the remaining half cup of sugar onto the egg whites while the mixer is running. When all the sugar has been added, turn the mixer speed to high & beat the egg whites until they are thick & glossy.
- In yet another bowl, beat the cream until soft peaks form.
- Fold the beaten cream, along with the egg whites, into the cheese mixture & combine thoroughly.
- Pour the batter into the cooled crust, then (if using) sprinkle the sultanas over the batter & gently stir a few in so that they will drop below the surface.
- Bake the cheesecake for 10 minutes, then reduce the heat to 300 degrees F & bake for another 60 minutes. Turn off the oven heat & LEAVE THE CAKE IN THE OVEN UNDISTURBED.
- When the cheesecake has cooled, remove it from the oven & chill overnight.
- Transfer the cheesecake to a platter & gently ease the paper out from under the cake.
- Sprinkle the cheesecake with powdered sugar before serving.
Nutrition Facts : Calories 415.4, Fat 28.5, SaturatedFat 16, Cholesterol 158.3, Sodium 192.3, Carbohydrate 33.6, Fiber 0.8, Sugar 25, Protein 8.7
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Fahim hassan Apon
[email protected]I would definitely recommend this cheesecake recipe. It's easy to make and it always turns out delicious.
Braun kumari Thapa
[email protected]This cheesecake is a bit time-consuming to make, but it's worth the effort. It's the perfect dessert for a special occasion.
purity mumbi
[email protected]I've tried many different cheesecake recipes, but this one is by far the best. It's so creamy and delicious, and the crust is the perfect combination of buttery and flaky.
MD NYON KHAN
[email protected]This cheesecake is amazing! I've made it several times and it always turns out perfect. It's my go-to dessert for potlucks and parties.
Maili Tamang
[email protected]I was disappointed with this cheesecake. The crust was too dry and the filling was too bland.
Michael J. Hogue (l1onh34r7)
[email protected]This cheesecake was a bit too dense for my taste. I prefer a lighter, fluffier cheesecake.
Wiladat Ali
[email protected]I love how easy this cheesecake is to make. I don't have a lot of experience baking, but I was able to make this cheesecake without any problems. It turned out great!
Muhsina Delcarme
[email protected]This cheesecake was delicious! The only thing I would change is to use a bit less sugar in the filling. It was a bit too sweet for my taste.
Robert Costantino
[email protected]I was a bit skeptical about making a cheesecake without a springform pan, but it actually worked out great! The cheesecake was easy to remove from the pan and it held its shape perfectly. I will definitely be making this again.
Kritika Kattel
[email protected]I followed the recipe exactly and it turned out perfectly. The cheesecake was so smooth and creamy, and the crust was the perfect balance of buttery and crumbly. I highly recommend this recipe!
THE YEET BOI
[email protected]This Russian cheesecake was a hit! It was creamy, dense, and had a wonderful tang from the sour cream. The crust was buttery and flaky. I will definitely be making this again.