11/19/2014 Italian Night

LuckyPotLuck Link – I am collaborating with member(s) of the UUCM choir to prepare Sicilian Cheesecake for all.  This is the Sicilian Ricotta cheesecake recipe  http://allrecipes.com/recipe/sicilian-ricotta-cheesecake/detail.aspx I recommend.  I have prepared it many times and offer the following advise/hints/comments. 

1, The recipe calls for a 9.5 inch pan — I have used 9 and 10 inch pans – both work fine

2, The recipe calls for 2 teaspoons orange zest — I use 1 teaspoon of orange zest and 1 teaspoon of lemon zest, both measured generously.

3, Also measure the cinnamon generously. 

4, Each cake requires 2 lbs of ricotta cheese.  Whenever possible I use Biazzo cheese which is available at ShopRite, A&P, and Corrado’s.  Another good brand is Calabro.  When preparing a cheesecake nothing is more important then the quality of the cheese, avoid using Polly’O.

5, The recipe is easy as cheesecake recipes go, no crust to prepare and you don’t need to plug in a mixer.  The recipe suggests stirring with a rubber spatula. I used a silicone scrapper, either works fine, don’t use a mixer.  You want to retain the texture of the ricotta cheese. 
 
6, I you don’t have a springform pan ( specified by the original recipe ) I recommend this pan: http://www.amazon.com/PushPan-W1315-B10-AN-Anodized-Aluminum-Silicone/dp/B008N8A5ME/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1362679958&sr=1-2&keywords=push+pan  or this pan: http://www.amazon.com/gp/product/B0000DE20E/ref=oh_details_o09_s00_i00?ie=UTF8&psc=1 . My experience is that both of these pan options are better then a springform pan. 
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