Since my childhood, I have not only been a voracious eater, but I have always been curious about the process of cooking. Some of my fondest memories, at least the ones that have stuck with me the most, take place in the kitchen; not only eating, but watching my parents prepare meals for us. The food was rarely elaborate, though it was always diverse. Observing them, absorbing their technique, is what ignited this passion in me.
There isn’t a very good way for me to segue into this recipe for cheesecake, only to say that cheesecake is my favorite food in the world. Surprisingly, this is only my second time making it. But there’s a reason for that.
Why, you may be wondering? Well, because I’m terribly afraid that I’m going to eat every last bite of it… in one sitting. There are some things I just can’t resist. And this is one of them.
But because today is my birthday, I think it’s ok for me to indulge in something decadent. And the fact that it is completely homemade (check out my post on homemade ricotta from earlier this week), I feel like I’ve done the work that deserves a slice… or two… or three. Or I’ll just eat the whole thing.
Close to 2,000 food bloggers will be taking part in this first round of entries and they will be voted on by other Foodbuzz Featured Publishers and a panel of judges: Dana Cowin, Editor-in-Chief of Food and Wine Magazine, Nancy Silverton, Founder La Brea Bakery and co-owner of Mozza, and Pim Techamuanvivit, author of ChezPim.com and The Foodie Handbook. Voting will also be open to the public, but you must be registered with Foodbuzz.com (though you don’t have to have a blog to do so).
Serves 6 to 8
Active time:15 min
Start to finish:2 3/4 hr (includes cooling)
3 tablespoons finely crushed amaretti (crisp Italian macaroons) or plain fine dry bread crumbs
2 lb fresh ricotta at room temperature 30 minutes
6 large eggs at room temperature 30 minutes
2/3 cup sugar
8-inch springform pan
Preheat oven to 325°F with rack in lower third.
Lightly butter pan and coat with cookie crumbs, leaving any loose crumbs distributed over bottom of pan. Whisk together remaining ingredients and pour into crust.
Bake until puffed and golden but center is still slightly wobbly, about 1 1/2 hours.
Cool in pan on a rack (cake will sink a little). Serve cheesecake warm or at room temperature.