Italian Cheesecake by Way of Atlantic City

30 Mar

In the nick of time this morning, a recipe for a radically simple Italian cheesecake popped up on my computer screen.  It was sent to me by Anne Kabo of Margate, New Jersey who is the wonderful baker featured in Radically Simple. Anne generously taught me how to make her richly decadent cream cheese cake, better than any New York style cheesecake I’ve had.  You can find it on page 318 of Radically Simple (now available on Amazon!  A great gift for Mother’s Day — if not for Anne’s cheesecake recipe alone!)   But yesterday Anne told me about another cheesecake — this one based on ricotta cheese and little else.  She found it in the local Atlantic City newspaper which features recipes from affable home cooks.  Anne eyed it and made it immediately (and brought it to a friend in the hospital.)  She added fresh raspberries dusted with confectioner’s sugar on top but exclaimed that it was delicious enough without.  Anne knew this recipe would appeal to me because it fit the criteria for each one of my radically simple recipes — which balance the elements of time, ease and number of ingredients.   And…whose procedures can be explained in 140 words or less!  Not quite Twitter but close.  This genuinely appealing recipe has no crust, can be make in one bowl, and has only six ingredients.  Anne says, “It bakes up beautifully with no cracks — unlike the other cheesecake I make.”  Am running to the store to get some nice fresh ricotta….see you there!  The recipe comes from Alice Cologna of Mays Landing, New Jersey by way of the Life Section Editor of the Press of Atlantic City, Steven V. Cronin, who writes a weekly column called “Legacy Recipes.”

Atlantic City Italian Cheesecake
I’m inclined to add a pinch of sea salt to this.

Butter for greasing the pan
3 pounds whole milk ricotta cheese
6 extra-large eggs (or large if you have those)
3/4 cup whole milk
1-1/4-1-1/2 cups sugar (sweetness is up to you)
3 tablespoons corn starch
1 tablespoon pure vanilla extract

Preheat the oven to 350 degrees.  Generously butter an 8- or 9-inch spring form pan.  Mix all the ingredients in a standing mixer until smooth.  Pour into the pan and bake for 1 hour and 20 minutes.  Cool for an hour before placing it in the refrigerator.  That’s it!  Serves 10

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