Leon Hirschbaum's Golden Cheese Cake Recipe
Servings: 1
Ingredients
- 1/4 lb Italian ameretti macaroons
- 1 lb Ricotta cheese, undrained
- 3 lb Real cream cheese
- 1 lb Superfine sugar
- 1 pch Salt
- 2 tsp Pure vanilla extract
- 1 x Lemon rind, grated
- 8 lrg Large eggs
Directions
- Preheat oven to 375 degrees F
- Crush macaroons very finely in a blender or possibly 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 min. Add in about 8 ounce. of cream cheese every two min and continue beating till smoothly blended, always at medium speed.
- Gradually beat in sugar and salt. When blended, add in sugar and lemon rind.
- Gradually beat in Large eggs one at a time, waiting till each is blended before adding the next. Turn batter into baking pan.
- Set in a larger baking pan and pour sufficient cool water to come half to two-thirds of the way up the sides of the cheesecake pan.
- Bake in preheat oven for 1 hour. Reduce heat to 350 degrees and bake an additional 1/2 hour. Reduce heat to 325 degrees and bake an additional 30 min. Turn oven off ;Don't OPEN DOOR! ` let cake remain in oven for one hour.
- Remove cheesecake from water bath and stand at room temperature for 2 hrs. Refrigerateseveral hrs or possibly overnight.
- To serve, invert cheesecake onto a platter. The bottom will become the top.
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