Italian Cheese Cake

from Gerald Schmidt, Executive Chef, Reynolds Plantation, Greensboro, Ga.

by C&RB Staff (editor@clubandresortbusiness.com)
July 2008
 

yield 1-10" cake

Preparation- Prepare the 10" spring form pan by buttering the sides and bottom then dusting with granulated sugar. Turn pan upside down and tap out the excess sugar. The pan is ready to be filled. Pre-heat oven to 290-300 degrees.

Ingredients

1 # Cream Cheese
1 # Ricotta Cheese
2 ¾ cups Heavy Cream
1 cup Granulated Sugar
9 Whole Eggs
T.T. Pure Vanilla Extract
1 ½ shots Amaretto di Saronno Liqueur
1 ½ shots Sambuca Liqueur

Method

Heat both cheese and the cream to melt-do not over heat, the little lumps should be reduced but still in the mixture. Wisk the sugar and eggs until combined thoroughly. Add the cheese mixture to the egg-sugar mixture by passing it through a medium strainer to remove the rest of the lumps. Add the extract and both liqueurs. Pour this into the prepared pan and bake in the pre-heated oven. Baking should take about 45 minutes. Check with a toothpick for doneness, when it is done the pick will be clean when removed. Cool before serving.


A great variation of this can be done by crushing some Amaretto cookies and using them for crust by sprinkling them into the prepared pan evenly and pouring the cheese cake batter on top-bake as usual.