By Kathryn Washburn Breighner
My friend Sherry mentioned a family cheesecake recipe that has passed down through several generations. I love family recipes so I asked her for it. And I'm so glad I did--what a great recipe.
A few generations ago, Sherry's grandmother made this cheesecake with dry cottage cheese which was pressed through a sieve. Now it is made with ricotta. There is a secret ingredient to this recipe: crushed pineapple. No, this is not a pineapple cheesecake. The pineapple is so subtle that if you don't know it is there, you can't identify the unique flavors. The pineapple adds sweetness and texture.
This is a simple recipe and the refrigerated cheesecake gets better each day (if it lasts that long!).
For the crust and crumb topping:
1 lb graham crackers, crushed
1 stick melted butter
1/4 c sugar
Blend these together with a fork. Reserve 1/4 c of the crumbs. Press the crumbs into 2 9-inch pie plates or 1 9x13 baking pan.
For the filling:
Mix together:
2 lbs ricotta cheese
4 eggs
1 c sugar
8 oz evaporated milk
1 c drained crushed pineapple (in heavy syrup)
Pour the filling into the pie plates or pan. Sprinkle the remaining crumbs on the top. Drain a small bottle of maraschino cherries and place the cherries on the cheesecake.
Bake at 350 degrees F for 45-50 minutes or until the center jiggles but is not firm. Cool to room temperature and then refrigerate for several hours before serving.
Enjoy!
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