"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Cheese Cake Recipe

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This recipe for Cheese Cake, by , is from The Pazzelli Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ida Pazzelli Lee
Added: Saturday, October 3, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 sleeve graham crackers
1/4 cup butter
3 - 8 oz pkg cream cheese
1 -16 oz container ricotta cheese
1- 8 oz container cottage cheese
( can vary cheeses but must equal 48 oz)
1 c sugar
4 eggs
1 shot glass full of Amaretto liquor and 2 tsp more
8 oz sour cream
2 tsp sugar

Directions:
Directions:
Make crust by crushing 1 sleeve grahamn crackers and mixing with 1/4 c melted butter. Mix and pat into bottom of 10" cheesecake pan. Bake crust on 350 for 10-15 minutes until lightly browned. Set on wire rack to cool.

To make the filling, put cheeses and 1 cup sugar in a large bowl and beat with an electric mixer until creamy, then add eggs, one at a time mixing well after each one. Add one shot glass full of Amaretto and pour mixture into pre-baked crust.

Bake until edges are firm, but center is still soft, about 50 minutes. Let cool then mix sour cream and sugar together and spread over cooled cake. (You can also add 3/4 cup of coconut.) Refrigerate until firm.

Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This is as close as I can get to Mom's recipe. She always used whatever cheeses she had on hand (cottage, ricotta, etc.) and the cheescake always turned out!

 

 

 

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