This will be my last SSB project for a few weeks since we leave for Italy tomorrow; I thought it would be fun to take a break with cheesecake and only hoped that my packing job would leave me time to bake it. I should have known that baking the cheesecake was just the procrastinator's project I would need. And what a great dessert for Father's Day!
Other than the ricotta, I actually had all the ingredients in the house this time. And lucky me, I forgot to put cream cheese on the list and found enough in the refrigerator. Since we don't care for candied citron, I decided to add the citrus by zesting both a lemon and an orange. Berries would have made a nice touch, but I forgot, and decided to dust some cocoa sugar on top.
The only problem with this recipe was that it seemed that the baking time was simply not long enough. The recipe called for 40-50 minutes, and I had to increase the time, in 10 minute increments, at least 3 times, maybe 4. If I had never baked a cheesecake before, I would have had a hard time with the directions "bake until not loose, but jiggly on top." And it definitely needed the overnight chilling to make it really firm.
We cut into it late this afternoon, after recovering from a fabulous seafood lunch out on Pacific Coast Highway. It has been pronounced a winner, so I will be making it again.
Ciao Slow Bakers, until July.
Comments (2)
Marcia, hope are having a fabulous trip. Thanks for leaving us with such a beautiful photo of your cheesecake. The cocoa powder on top is quite elegant and the Italian ceramic plate is perfect.
Posted by Krista | June 17, 2008 11:14 AM
Posted on June 17, 2008 11:14
Your cheesecake looks great, Marcia!
Good job!
Posted by nancyhol | June 18, 2008 9:04 PM
Posted on June 18, 2008 21:04