Bananas.org - View Single Post - Authentic cheesecake recipe- Amaretto Chocolate Cheesecake

AaronTT · 02-28-2021, 04:20 PM

I took a look at the thread for banana bread cheesecake and thought it sounded good, but noticed it is not an authentic cheesecake recipe, as it uses cream cheese instead of ricotta. That is what most people come to think of as cheesecake. Real cheesecake does not use cream cheese or cottage cheese. The real thing also takes more time. So I wanted to share an example of a real cheesecake, and how to do it properly. You will see that the real thing is much better than the version that most people eat. I want to adapt this recipe for a banana version, and hope others will give it a try.

The key to success with cheesecake is to bake the cake for one hour, then shut off the oven and allow the cake to cool down slowly, so it does not crack, dry up or collapse. Biggest mistakes come from being impatient.

1 cup Graham cracker crumbs
4 egg yolks
3/4 teaspoon vanilla extract
1 cup sugar
1 1/2 pounds ricotta cheese
1/4 cup sour cream
1/4 cup amaretto liqueur
1/4 flour
1/2 cup heavy cream, whipped
3 egg whites whipped until they form stiff peaks
1/3 cup chocolate chips

Preheat oven to 350F.
Butter the bottom of a 8 inch springform pan, and line with the graham crackers. Make sure to press the mixture evenly over the bottom and also about an inch up the sides.
In a large bowl, mix the egg yolks, vanilla and sugar with a whisk or spoon until well incorporated. ( use a food processor for this step if available) Remove to a large bowl. Blend in the ricotta, sour cream and amaretto. With a large rubber spatula, fold in the flour, then the whipped heavy cream. Fold in the eggs whites and mix in the chocolate chips. Pour in the prepared pan. Place a large pan in the oven with about an inch of water in it and set the springform pan inside. Baked for 1 hour. After 1 hour, turn the oven off and allow the cheesecake to cool in the oven for another hour before removing. Continue the cooling process by allowing the cake to come to room temperature on the counter for another hour, before putting it in the refrigerator for at least 2 hours before serving. Will serve 8.

Recipe from David Ruggerio, and old Italian chef who had many recipes handed down fo him from previous generations. I am not a big fan of either chocioate or amaretto, but this one is the exception, and the base for adapting it into a authentic, banana cheesecake recipe.

02-28-2021, 04:20 PM	#1 (permalink)
AaronTT Location: Geneva, Florida Zone: 9B, 10 Name: Aaron Join Date: Jul 2020 Posts: 329 BananaBucks : 15,424 Feedback: 3 / 100% Said "Thanks" 232 Times Was Thanked 334 Times in 167 Posts Said "Welcome to Bananas" 46 Times	Authentic cheesecake recipe- Amaretto Chocolate Cheesecake I took a look at the thread for banana bread cheesecake and thought it sounded good, but noticed it is not an authentic cheesecake recipe, as it uses cream cheese instead of ricotta. That is what most people come to think of as cheesecake. Real cheesecake does not use cream cheese or cottage cheese. The real thing also takes more time. So I wanted to share an example of a real cheesecake, and how to do it properly. You will see that the real thing is much better than the version that most people eat. I want to adapt this recipe for a banana version, and hope others will give it a try. The key to success with cheesecake is to bake the cake for one hour, then shut off the oven and allow the cake to cool down slowly, so it does not crack, dry up or collapse. Biggest mistakes come from being impatient. 1 cup Graham cracker crumbs 4 egg yolks 3/4 teaspoon vanilla extract 1 cup sugar 1 1/2 pounds ricotta cheese 1/4 cup sour cream 1/4 cup amaretto liqueur 1/4 flour 1/2 cup heavy cream, whipped 3 egg whites whipped until they form stiff peaks 1/3 cup chocolate chips Preheat oven to 350F. Butter the bottom of a 8 inch springform pan, and line with the graham crackers. Make sure to press the mixture evenly over the bottom and also about an inch up the sides. In a large bowl, mix the egg yolks, vanilla and sugar with a whisk or spoon until well incorporated. ( use a food processor for this step if available) Remove to a large bowl. Blend in the ricotta, sour cream and amaretto. With a large rubber spatula, fold in the flour, then the whipped heavy cream. Fold in the eggs whites and mix in the chocolate chips. Pour in the prepared pan. Place a large pan in the oven with about an inch of water in it and set the springform pan inside. Baked for 1 hour. After 1 hour, turn the oven off and allow the cheesecake to cool in the oven for another hour before removing. Continue the cooling process by allowing the cake to come to room temperature on the counter for another hour, before putting it in the refrigerator for at least 2 hours before serving. Will serve 8. Recipe from David Ruggerio, and old Italian chef who had many recipes handed down fo him from previous generations. I am not a big fan of either chocioate or amaretto, but this one is the exception, and the base for adapting it into a authentic, banana cheesecake recipe.