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Many thanks to Ron in Worcester for Mrs. Grosso's Ricotta Cheesecake.

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Joined: Dec 12, 2005


Posted to Thread #5160 at 12:54 pm on Jan 2, 2007

Made it along with Epi's Chocolate Cheesecake for our fashionably late Thanksgiving dinner (end of December.)


Only tweaks: I added the zest from the lemon and 1/4 C homemade limoncello. I hoped the alcohol would help the cracking issue, but it didn't.

Also, be forewarned that this cake does not require a crust. I, however, was in Crust Mode from the chocolate cheesecake and not only added a crust, but also a cardboard base (to keep anyone from cutting into my Keiser pan base). Thus, all of the batter did not fit into the 9" pan.

So don't do that.

And although it doesn't need any embellishments, I topped it with black cherry jam thinned with limoncello, zest and a bit of blackcherry liquor.

One last time I'll beat ONLY the creamcheese until very soft, add the sugar, beat for a while, then add the ricotta, beat some more, then add the sour cream, then slowly the eggs one at at time, without overbeating.

This time I added the creamcheese, sugar, sourcream and ricotta all at once and could never break down small lumps of creamcheese.

Excellent cake, Ron. Thanks to Mrs. Grosso and you for sharing it.


Jesus saves. Buddha recycles.

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