Our Very Perfect Birthday Cheesecake, with Rote Grütze

By • March 15, 2011 • 10 Comments



Author Notes: At least for us it truly is! As I have been searching for the perfect birthday cake for my son, we've been observing birthday month, all month long, actually starting even last month. His very favorite cake lately has been Junior's cheesecake. Since I won't be back to NYC until late April, and I am not willing to pay their steep delivery fee, I scouted a best New York cheesecake recipe on squidoo that looked just wonderful (http://www.squidoo.com/bestcheesecakerecipe). It uses only cream cheese, but my favorite cheesecake is the German style made with quark. So here I have varied the ingredients, the quantities, and baking directions. This cake turned out perfectly to match both our tastes at the same time. It just might be the fresh ricotta that serves as our bridge here. For garnish, I have served this with our favorite warm Rote Grütze (made with raspberries and blueberries) and a dollop of sour cream with a rosemary sprig. Sagegreen

Makes one 9" cake

The crust

  • 1 1/4 cup crushed gluten free gingersnaps
  • 3 tablespoons unsalted butter
  • 3 tablespoons light muscovado sugar
  • 1/2 teaspoon Saigon cinnamon
  • 1/2 teaspoon ground ginger

The batter

  • 12 ounces cream cheese
  • 12 ounces fresh ricotta cheese
  • 8 ounces marscapone
  • 8 ounces sour cream
  • 1 1/2 cup fine organic cane sugar
  • 8 ounces heavy cream
  • 1 1/2 tablespoon arrowroot
  • 5 jumbo eggs
  • juice of 1/2 Meyer lemon
  • 1 teaspoon Meyer lemon zest
  • 2 teaspoons Tahitian vanilla
  • garnish with fruit preserves, creme fraiche, sour cream or herbal sprig
  1. Melt the butter in a small pan. As it begins to brown, stir in the muscovado sugar until it dissolves. Pour this mix over the crushed gingersnaps. Mix up thoroughly. Then press into a 9" nonstick springform pan. Pop this in the freezer. Preheat the oven to 350 degrees.
  2. In the mixing bowl place all the cheeses and sugar. Beat until velvety smooth. Add the heavy cream and continue to beat until incorporated. Add the arrowroot. Scrape down the sides of the bowl. Slow the mixer down to its lowest setting. Add the eggs one at a time. Finally, pour in the lemon juice and vanilla. Toss in the zest. Mix until everything is as smooth as liquid silk.
  3. Pour the batter into the pan with the chilled crust. Place this pan into a larger pan, which you next fill with warm water just so the bath comes about midway up the springform pan. Bake for 20 minutes at 350. Then turn down the temperature to 300 and bake for an hour. Turn off the oven at that point to leave the cheesecake undisturbed for 2 hours. Do not even open the oven door. Then remove and refrigerate. It will be ready to serve after it has chilled, hopefully with no cracks! Serve with a warm or chilled fruit preserve such as Rote Grütze (http://www.food52.com/recipes/6068_rote_grtze_or_red_grits_with_white_wine), lingonberries, creme fraiche or sour cream, and an herbal garnish such as rosemary, lavender, or mint.

Tags: creamy, gluten-free, rich, tangy

Comments (10) Questions (0)

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Checker

over 3 years ago checker

I have had a wild craving for cheesecake for the last month. This might happen very soon.

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over 3 years ago Sagegreen

Thanks, Let me know if you try this out!

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over 3 years ago Sagegreen

Happy to report that my son totally loves this! He usually does not like ricotta or lemon, but already wants another one of these before birthday month ends.

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over 3 years ago ellenl

This sounds absolutely wonderful!

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over 3 years ago Sagegreen

Thanks, ellenl. These happened to be all the cheeses I had in my fridge.

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over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Love your descriptive writing, especially the line "Mix until everything is as smooth as liquid silk." Aren't you dying for this to be ready to eat???

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over 3 years ago Sagegreen

Yes, hla, but I am resisting the urge! I think this one will be really nice. It looks beautiful. If I don't write down what I did right away, I forget. And if I don't upload right away, worse I lose my notes! Love uploading the recipe where I know I can find everything.

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over 3 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

This looks amazing. Love all the lemon in it, and that crust looks divine. I would never have thought to add ginger and cinnamon to a gingersnap crust. Wow. ;o)

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over 3 years ago Sagegreen

Thanks, AJ. This has browned along the edges beautifully. I hope my son really loves it. He is such a fan of the NYC cheesecake, where I love more of the German quark style. This one will make both of us happy. I sampled the batter!

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over 3 years ago Sagegreen

Have to report that the crust is a big hit! I had reduced the butter by half, but think the spices make up in taste.