14.10.10

SUSAN’S OLD CHEESECAKE

This was my old cheesecake recipe, long before I started experimenting with light cream cheese, dry curd cottage cheese or with no fat cheeses. I still make it for festive occasions, but I no longer double the recipe, we can’t eat like we used to.

SUSAN’S OLD CHEESECAKE
Crust:
1 cup graham crumbs
1/2 cup almonds, ground
1/4 cup butter, melted
1/2 tsp almond extract

Filling:
2 packs Knox Unflavoured Gelatine
3/4 cup sugar, divided
1 cup boiling water
1-1/2 cups cream cheese 
2 cups ricotta cheese
1 Tbsp vanilla
1 cup whipping cream
2 Tbsp grated lemon zest
spring form cake pan
parchment paper
Toppings:
Fresh Berries
or Berry Sauce:
1 cup fresh or frozen berries 
3Tbsp sugar
or Chocolate Chip Glaze:
1 cup of chocolate chips
water

• Use no larger than a 9 inch cake pan; mine is 7-1/4 inches.
• Line the bottom of the spring form cake pan with parchment paper. The parchment paper will help sliding the cake onto a platter. 
• Combine the crumbs, almonds, melted butter, and almond extract.
• Press into a spring form pan.
• Freeze for 1/2 hour.
• In a small bowl combine the gelatine and 1/2 cup of sugar.
• Add 1 cup boiling water; stir constantly, until gelatine completely dissolves.
• In a large bowl, beat the cream cheese, and ricotta cheese smooth.
• Add the whipping cream and continue beating.
• Slowly beat in the dissolved gelatine, remaining 1/4 cup sugar, vanilla and the zest.
• Pour mixture over the prepared crust.
• Chill for 6 hours.
• Serve with berry sauce or chocolate chip glaze or both.
Berry Sauce: Simmer 1 cup fresh or frozen berries with 3Tbsp sugar until sauce thickens.
Chocolate Chip Glaze: Place 1 cup of chocolate chips in a cup. Add enough water to come up to the level [almost] of the chocolate chips. Microwave it until melted; stirring at intervals. Put through a sieve. Spoon over cheesecake and chill until chocolate solidifies.

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It began with posting a few recipes on line for the family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized the recipes into an on-line cookbook. On top of the page click on "ZSUZSA'S COOKBOOK". From there click on any of the chapters to access the recipes. For the archive just scroll to the bottom of the page. I am not profiting from my blog, so visitors are not harassed with advertising or flashy gadgets. The recipes are not broken up with photos at every step. Where needed the photos are placed following the recipe. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!