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    • Ricotta Cheesecake

      Posted at 5:08 pm by StephMo
      Jan 25th

      Whenever my daughter and I would get coffee at a local coffee shop she would always get a slice of their ricotta cheesecake. There was no crust, just the cheesecake and it was delicious. Of course this became something on our list of items to bake, which we did and it was also delicious. This cheesecake is not your typical cheesecake like the recipe I have shared before which you can find by clicking this link:

      https://stephaniessliceoflife.com/category/recipes/cake/chocolate-chip-cheesecake/

      The ricotta and lemon juice give it a distinct flavor difference as well as the fact that there isn’t a graham cracker crust.

      As you can see my cheesecake unfortunately cracked despite taking all the right steps to prevent cracking. To prevent the cheesecake from cracking you can either wrap the bottom of the springform pan with aluminum foil and place in another pan with about an inch of water in it, or place two 9″ pans of water on the rack below the cheesecake. I chose to do the two pans of water beneath the cheesecake, and I think next time I will try the other method. You also should not open the oven while it is cooking or while it is resting in the oven after it is turned off.

      Ingredients:

      2 8oz. blocks of cream cheese, softened

      16 oz. ricotta cheese

      1 1/2 cups sugar

      4 eggs

      1 tbsp. lemon juice

      1 tsp. vanilla

      3 tbsp. corn starch

      3 tbsp. flour

      1/2 cup butter, melted and cooled

      16 oz. sour cream

      Preheat oven to 350 degrees, and grease a springform pan.

      In a large mixing bowl combine the softened cream cheese and the ricotta cheese. Make sure the cream cheese is very soft so that there won’t be lumps. Mine was a little lumpy because my daughter didn’t realize this and the cream cheese was just not quite soft enough.

      Add the sugar, eggs, lemon juice, vanilla, corn starch, flour, and butter and mix well.

      Stir in the sour cream until just combined, and pour into the springform pan.

      Right as you are about to place the cheesecake in the oven reduce the heat to 325 degrees. Place in the oven along with pans of water, or inside a pan of water as mentioned earlier.

      Bake for 1 1/2 hours without opening the oven. Shut off the oven but do not remove the cheesecake, keep it in the oven for an additional 2 hours also without opening the oven.

      Cool on the counter for another 1-2 hours before refrigerating. Refrigerate overnight before eating.

      The next day remove the springform part of the pan and it is ready to eat! You can eat it plain or with your choice of topping.

      I was going to mix some sugar with sliced strawberries to make a topping but we decided to play around with the strawberries a little and make Tanghulu strawberries, which are candied strawberries. You can see that the strawberries look glossier than normal. I also decided to shave some chocolate on top to somewhat hide the large crack.

      So yummy! Enjoy!

      Ricotta Cheesecake

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      Ingredients
        

      • 16 oz. cream Cheese, softened
      • 16 oz. ricotta cheese
      • 1 1/2 cups sugar
      • 4 eggs
      • 1 tbsp. lemon juice
      • 1 tsp. vanilla
      • 3 tbsp. corn starch
      • 3 tbsp. flour
      • 1/2 cup butter, melted and cooled
      • 16 oz. sour cream

      Instructions
       

      • Preheat oven to 350 degrees. Grease a springform pan.
      • Combine the softened cream cheese and ricotta cheese in a large mixing bowl.
      • Add sugar, eggs, lemon juice, vanilla, corn starch, flour, and butter and mix well. Add sour cream until just mixed, do not over mix.
      • Pour into the springform pan. Reduce heat to 325 degrees when putting in the oven and bake for 1 1/2 hours. Do not open oven. Shut off the oven but keep inside for an additional 2 hours, also without opening the oven.
      • Cool on the counter for 1-2 hours, then refrigerate overnight before eating.

      Posted in Cakes, Ricotta Cheesecake | Tagged cheesecake, cheesecake recipe, dessert recipes, food blog, food blogger, Recipes, ricotta cheesecake, ricotta cheesecake recipe, stephanie's slice of life
    • Chocolate Chip Cheesecake With Strawberries

      Posted at 1:17 pm by StephMo
      Apr 9th

      This cheesecake was one of those desserts that the entire time my family was eating it there were happy little “mmmm” sounds and constant “this is so good” being said. Is there really any better compliment than that? I might even go so far as saying this is one of the best cheesecakes that I have ever tasted. This cheesecake has just gone to the top of my list of desserts to make for Holidays and the like. If you prefer a plain cheesecake, just eliminate the chocolate chips and the cocoa from the recipe.

      It is quite time consuming in that it takes about five hours from start to finish, but not difficult to make. The only difficult part about it was actually having the restraint to not eat it until it was cool. We were somewhat successful in that regard.

      Ingredients:

      1 1/2 cups graham cracker crumbs

      1/3 cup melted butter

      1/3 cup cocoa powder

      1/3 cup sugar

      3 – 8oz. packages of cream cheese

      1 – 14oz. can sweetened condensed milk

      2 tsp. vanilla

      3 eggs

      1 cup mini chocolate chips

      1 tsp. flour

      1- 16oz. package of strawberries

      2 tbsp. sugar

      Crush graham crackers to make them into crumbs. You can do this in a food processor, or in a zip lock bag with a rolling pin. I use my little chopper.

      Combine the graham cracker crumbs, butter, cocoa, and sugar in a small mixing bowl.

      Push the mixture into the bottom and slightly up the sides of a 9 inch springform pan. Make sure it is well packed down.

      With an electric mixture, beat the softened cream cheese until smooth. While beating add the sweetened condensed milk and continue beating until well mixed.

      Beat in the eggs and vanilla at medium speed until smooth.

      Toss 1/3 cup of the chocolate chips with the teaspoon of flour. This helps the chips not sink to the bottom of the cheesecake while baking.

      Fold those chips into the cheesecake mixture, and pour into the springform pan.

      Sprinkle the additional 2/3 cup of chocolate chips on top.

      I put a baking sheet under the pan just in case there was any leakage.

      Bake at 300 degrees for 1 hour. Do not open the oven. Leave in the oven for an additional hour with the oven turned off.

      Once the cheesecake is out of the oven, place in the refrigerator to cool. Do not remove springform portion of pan until completely cool.

      Ta da! Oh my goodness, look at that!

      You can serve it as is, or if you would like you can make an easy strawberry topping.

      For the topping, I just macerated strawberries by slicing the strawberries and tossing them with 2 tbsp. of sugar.

      After the strawberries sit for a little while, the sugar draws out their juices and makes a syrup.

      Now I challenge you to eat a piece of this cheesecake and not make any “mmmm” sounds 😛

      Posted in Cakes, Chocolate Chip Cheesecake | Tagged cheesecake, cheesecake recipe, chocolate chip cheesecake, chocolate chip cheesecake recipe, food blog, food blogger, graham cracker crust, macerated strawberries, Recipes, strawberry cheesecake, strawberry cheesecake recipe
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