David's Recipe for Italian Cheesecake

The closest version to the one I used to eat in my childhood, and the best. I made it by mistake, by forgetting the vanilla which appeared in an earlier version.

Dessert, Italian

 
  • 2 200-gram packages sour cream for the cake itself
  • 3 soup spoons cornstarch
  • 3 soup spoons flour
  • 1 250-gram package cream cheese or other bland, white, high-fat cheese
  • 1 250-gram package ricotta
  • 4 eggs
  • 1 cup sugar
  • 1-1/2 soup spoon lemon juice
  • 1 100-gram package butter, melted
  • 150 grams candied citrus rinds
  • A little extra flour and butter for flouring the pan
  • About 2 liters boiling water (see below)
  • 300 grams sour cream for the topping
  • 1/4 cup confectioner's sugar for the topping
  • 1 soup spoon vanilla extract for the topping
  • Pinch of salt for the topping
  1. Pour any excess liquid off of all of the sour cream and the cheeses, and allow the ingredients for the cake itself to reach room temperature. Preheat the oven to low-moderate.
  2. Mix the 3 spoons cornstarch vigorously into the 400 grams of sour cream, 1 spoon at a time.
  3. Mix the flour vigorously into the sour cream mixture.
  4. Mix in the ricotta thoroughly.
  5. Mix in the cream cheese thoroughly.
  6. Mix in the eggs, one at a time.
  7. Mix in the sugar.
  8. Mix in the lemon juice.
  9. Allow the butter to cool almost to room temperature, and mix into the other ingredients.
  10. Just before you are ready to bake, mix in the candied rinds.
  11. Using a swirling motion, pour into a buttered and floured 2-piece cake pan which is sitting on an oven sheet. Use a spoon to transfer the rinds which remain in the mixing bowl to the cake pan. The rinds will all sink to the bottom.
  12. Place the oven sheet with the cake in the oven. Fill a second oven sheet or other vessel with boiling water and place below the sheet with the cake.
  13. Bake for about 40 minutes, or until the outer edge of the cake becomes golden.
  14. Turn off the oven, and allow the cake to bake in the residual heat for another hour.
  15. Cool the cake to room temperature.
  16. Mix the confectioner's sugar and the salt into the remaining sour cream.
  17. Mix the vanilla into the sour cream mixture.
  18. Use your preferred tool to spread the topping evenly over the top of the cake only - I use a spoon - and then refrigerate a few hours before serving.



 
  
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