Post by cuteascountry_Shortcake on Jun 6, 2005 19:54:55 GMT -6
This recipe is an old Italian one, from a man who grew up in Sicily and has an extremely long, unpronounceable name, lol.
He loves to cook though and his wife is Old Country Hungarian...I'm originally from North Carolina and I've re-located out here to Las Vegas and I have to say I've tried quite a few new dishes since coming out here.
This cheesecake is unlike any I've ever had before and the secret to it is how many minutes each
ingredient is whipped together.
It's a very light cheesecake which is unusual in itself yet it has a rich taste to it.
Rocco's great-grandmother used to serve this in Sicily only on holidays and on the day after there wasn't a crumb left, lol.
Italian Cheesecake
4 (8 ounce) pkgs of cream cheese, softened to room temperature (Don't use generic brand cream cheese, it does affect the texture)
4 eggs
1 cup of sugar
1 (16 ounce) container of sour cream
2 Tablespoons sugar
3 Tablespoons vanilla
1 box of graham cracker crumbs
Melted butter
First off, butter the sides and bottom of a 9-inch springform pan.
Melt down some butter and add it to graham cracker crumbs....just enough butter to where the crumbs "stick together". Press the crumbs all along the bottom and sides of your 9-inch springform pan.
Next, beat eggs, 1 cup sugar, and cream cheese together for 15 minutes. The secret to this cheesecake is the timing...no more and no less than 15 minutes.
When done, pour this mixture into the springform pan and put into a preheated oven of 350 degrees F for 25 minutes. Once again, the timing is very important, no more and no less.
Next, set your mixer on "whip" and mix together the 16 ounce container of sour cream, the 2 Tablespoons of sugar and the 3 Tablespoons of vanilla. Mix for exactly 10 minutes.
Gently pour this on top of the cheesecake, then bake in a 425 degree F oven for 5 minutes.
Put in fridge overnight. Voila!
I guarantee this is the best cheesecake you'll ever have.
Salud!
Tyler
Submitted by Tyler in Las Vegas
Printed in Nancy's Kitchen News Letter 6/03/05
This includes corrections printed on 6/07/05
He loves to cook though and his wife is Old Country Hungarian...I'm originally from North Carolina and I've re-located out here to Las Vegas and I have to say I've tried quite a few new dishes since coming out here.
This cheesecake is unlike any I've ever had before and the secret to it is how many minutes each
ingredient is whipped together.
It's a very light cheesecake which is unusual in itself yet it has a rich taste to it.
Rocco's great-grandmother used to serve this in Sicily only on holidays and on the day after there wasn't a crumb left, lol.
Italian Cheesecake
4 (8 ounce) pkgs of cream cheese, softened to room temperature (Don't use generic brand cream cheese, it does affect the texture)
4 eggs
1 cup of sugar
1 (16 ounce) container of sour cream
2 Tablespoons sugar
3 Tablespoons vanilla
1 box of graham cracker crumbs
Melted butter
First off, butter the sides and bottom of a 9-inch springform pan.
Melt down some butter and add it to graham cracker crumbs....just enough butter to where the crumbs "stick together". Press the crumbs all along the bottom and sides of your 9-inch springform pan.
Next, beat eggs, 1 cup sugar, and cream cheese together for 15 minutes. The secret to this cheesecake is the timing...no more and no less than 15 minutes.
When done, pour this mixture into the springform pan and put into a preheated oven of 350 degrees F for 25 minutes. Once again, the timing is very important, no more and no less.
Next, set your mixer on "whip" and mix together the 16 ounce container of sour cream, the 2 Tablespoons of sugar and the 3 Tablespoons of vanilla. Mix for exactly 10 minutes.
Gently pour this on top of the cheesecake, then bake in a 425 degree F oven for 5 minutes.
Put in fridge overnight. Voila!
I guarantee this is the best cheesecake you'll ever have.
Salud!
Tyler
Submitted by Tyler in Las Vegas
Printed in Nancy's Kitchen News Letter 6/03/05
This includes corrections printed on 6/07/05