Cheesecake is the one dessert that gets the most favorable responses from people. They are so visually appealing. But, then they are so creamy, sweet and delicious, its like a big hug when you bite into a rich piece of cheesecake. I guess you could say it is the ultimate comfort food. I first saw a picture of this on Pinterest and knew someday I would need to make it, and when I say “make it” most of you know I mean, make it my own way. Great idea and so pretty! This one is perfect for Christmas with green pistachios and red raspberries. The base cheesecake can be used for so many different cheesecakes. You can add any flavor you want to the cheesecake, almond extract would be great, or banana, or ginger or just plain vanilla. The crust can be chocolate graham crumbs, oreos, or ginger snaps, nutty or shortbready. The possibilities are endless so go create something!
10″ springform pan ~ buttered pan
Preheat oven to 300 degrees
1/3 c. granulated sugar
1/4 tsp. salt
5 Tbsp. Butter melted
1 1/2 c. graham cracker crumbs
mix well and press into buttered springform pan
wrap the bottom of the spring-form pan in two layers of foil and set aside
1 c. ricotta cheese
3- 8oz. pkg of cream cheese (room temp)
1 1/2 c. sugar
1/2 tsp. salt
1 heaping tbsp all purpose flour
2 tsp vanilla
1 vanilla bean split open and scraped of the seeds
1/2 c. sour cream
1 tbsp fresh squeezed lemon juice
Beat cheeses, sugar, salt, and flour on med speed with an electric mixer, add vanilla and vanilla bean, add eggs 1 at a time, add sour cream and lemon. When fully mixed add to the springform pan crust.
Place a pan on the bottom rack with 2 inches of boiling water in your preheated 300 degree oven. Place the Cheesecake on the rack above the water and bake for 70 to 80 minutes. A good rule of thumb when a cheesecake is fully cooked, is the center will be level with the edges, not concave. When the center is puffed it is usually done. If it splits in the middle, don’t fret, it’s okay. All the toppings will cover any cracks, besides that’s the sign of a homemade cheesecake. When it’s done, do not remove the cake from the oven, just turn off the oven and crack the door a bit, leave it until fully cooled. At this point you may, leave it in the refrigerator for up to 2 days before serving.
Sides of the cheesecake can be embellished with whatever you love, this cheesecake has pistachios. Any chopped nut or mini chocolate chips, or crushed cookies or candy will work. I used an apricot jam, spread on the cake with a butter knife, and then added the chopped pistachios. The topping I used was fresh raspberries, however, blackberries, blueberries or strawberries, or any fruit you like will work. It took about 3 half pints of berries.
I also had a fresh seedless raspberry glaze on hand that I put below the raspberries…
Have fun and Enjoy!