This is called Rare Cheesecake because the cheesecake filling is not baked. It is very light and delicious, and I just couldn’t wait to get home to have a piece. This is something you look forward having, you would have a day dream about, and you would visualize eating it. I believe it contains much less calories than normal thick cheesecake. I got this recipe from a Food & Wine magazine, a friend of mine gives me all of her magazines after she reads them. Thank you Penny.
I used to make the Cotton Soft Japanese Cheesecake which is somewhat difficult to bake and keep the shape. I had many “oh-no! not again!” experiences when the cake didn’t keep the dome shape or cracked on the top surface.
Anyway, this one was rather easy to make. I tried different variations of crusts to keep interesting too.
1). Preheat the oven to 350.
2). Crust: Mix 5 oz chocolate graham crackers – crushed, 5 tablespoons of melted butter, and Vanilla extract. Press the crumbs evenly over the bottom and halfway up the side of a 9-inch springform pan. I used a drinking glass bottom to press crumbs inside of the pan. Bake for about 12 minutes and cool it on a rack.
3). Cheesecake Filling:
- 1 teaspoon unflavored powdered gelatin
- 3/4 cup chilled heavy cream
- 2 8-ounce packages cream cheese, softened
- 3/4 cup fresh ricotta cheese
- 3/4 cup sugar
- pinch of salt
- 1/4 cup mascarpone cheese
- 1/4 cup fresh lemon juice
1. In a small microwavable bowl, sprinkle the gelatin over 2 tablespoons of cold water. Let stand until the gelatin is softened about 10 minutes (this is called blooming).
2. In a small bowl, beat the heavy cream until soft peak and refrigerate. Make sure not to beat too fast to have big bubbles which will deflate later.
3. In an electric mixer, beat the cream cheese, ricotta, sugar, and salt at high speed until light and fluffy, about 5 minutes. Beat in the mascarpone and lemon juice.
4. Microwave the gelatin until melted, 5 seconds at a time and scrape into the cream cheese mixture and beat until incorporated (if gelatin is too hot, let it cool before mixing in).
5. Fold in the whipped cream and pour the mixture into the cooled crust and smooth the surface and refrigerate the cake until firm and set about 3 hours.
I drizzled some caramel sauce which was a perfect date for this cheesecake.