From: TABLE MANNERS
Recipe courtesy: Seattle food blogger Peabody Rudd, culinaryconcoctionsbypeabody.com
- 1 pound cream cheese
- 1 pound Ricotta cheese
- 2 cups sour cream
- 1¾ cups granulated sugar
- ½ cup all-purpose flour
- ¼ cup melted butter
- 6 eggs
- 1 teaspoon lemon zest
- 1 tablespoon vanilla extract
- 2 cups crushed vanilla Oreos (frosting removed) or vanilla wafers
- Fresh fruit mixture (see recipe below)
- Preheat oven to 350° F. Grease a 10-inch springform pan.
- To make the crust, combine wafers, ¼ cup sugar, and melted butter in a food processor. This will make a thick crust; if you want less crust, half the recipe.
- Press mixture down flat into prepared springform pan.
- Bake crust for 12 minutes. Set aside. Reduce oven heat to 325° F.
- Cream the cheeses on medium speed until soft and blended. Add the remaining sugar and mix well, about 3 minutes.
- Add the sour cream and mix for another minute. Reduce speed to low and add flour.
- Add eggs one at a time, scraping down the bowl after each addition. Add lemon zest and vanilla extract.
- Pour batter into prepared pan. Wrap the bottom and sides of the springform pan in aluminum foil to prevent any leaks, then bake in a water bath for 1 hour and 15 minutes. Check cheesecake after one hour.
- When cake is removed from oven, remove it from water bath. Let cool on a wire rack for 20 minutes. Refrigerate for at least 4 hours; overnight works best.
Fresh Fruit Mixture
- 3 cups diced strawberries or fresh fruit
- juice of one lime
- 1/3 cup sugar
- Mix together and let macerate overnight. Place on top of cheesecake when ready to serve.