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Cost
$ $ $ $ $
Difficulty
• • • • •
Time
45 mins
Serves
12

The Eli's Cheesecake Cookbook
YIELD: 1 (9-INCH) SPRINGFORM CHEESECAKE / 12 SERVINGS

Posted by Agate Publishing Published See Agate Publishing's 15 projects » © 2019 Maureen Schulman · Reproduced with permission. · Reprinted with permission from The Eli's Cheesecake Cookbook by Maureen Schulman, Tara Lane, Diana Moles, and Jolene Worthington, Agate Midway, 2015.
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  • Step 1

    In the bowl of a food processor fitted with the “S” blade, shear the ricotta cheese until it is smooth. Transfer to a small mixing bowl.

  • Step 2

    In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed for 1 minute, until it is smooth and free of any lumps.

  • Step 3

    Add the sheared ricotta cheese to the bowl of the stand mixer and mix on medium speed for 2 minutes, until well blended and smooth. Scrape down the sides and bottom of the stand mixer bowl to prevent lumps from forming.

  • Step 4

    In a separate medium mixing bowl, combine the sugar, salt, and cake flour. Blend until well combined.

  • Step 5

    Add the contents of the medium mixing bowl to the bowl of the stand mixer and beat on medium speed for 1 to 2 minutes, until smooth.

  • Step 6

    Add the honey and vanilla to the bowl of the stand mixer and beat on low speed for 1 minute, until just combined. Scrape down the sides and bottom of the stand mixer bowl to prevent lumps from forming.

  • Step 7

    Add the eggs, one at a time and scraping down the sides of the bowl as you add them, to the stand mixer bowl and mix on low for 1 to 2 minutes, until the mixture is well combined.

  • Step 8

    Add the sour cream to the bowl of the stand mixer and beat on low speed for 1 minute, until the sour cream is just incorporated into the mixture. The mixture should be well blended, but not overbeaten.

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