Recipe - Leon Hirschbaums Golden Cheese Cake

One fourth pound Italian ameretti macaroons
1 pound Ricotta cheese; undrained
3 pound Real cream cheese
1 pound Superfine sugar
1 pn Salt
2 teaspoon Pure vanilla extract
1 Lemon rind; grated
8 lg Eggs

Preheat oven to 375 degrees F

Crush macaroons very finely in a blender or processor. Butter bottom and
sides of the pan Swirl crumbs around the bottom and sides of pan. Let extra
crumbs rest on the bottom of pan

Place Ricotta cheese in the bowl of mixer and beat on medium for 23
minutes. Add about 8 oz. of cream cheese every two minutes and continue
beating until smoothly blended, always at medium speed.

Gradually beat in sugar and salt. When blended, add sugar and lemon rind.

Gradually beat in eggs one at a time, waiting until each is blended before
adding the next. Turn batter into baking pan.

Set in a larger baking pan and pour enough cold water to come half to
twothirds of the way up the sides of the cheesecake pan.

Bake in preheat oven for 1 hour. Reduce heat to 350 degrees and bake an
additional One half hour. Reduce heat to 325 degrees and bake an additional 30
minutes. Turn oven off ;DO NOT OPEN DOOR! ` let cake remain in oven for one
hour.

Remove cheesecake from water bath and stand at room temperature for 2
hours. Chill several hours or overnight.

To serve, invert cheesecake onto a platter. The bottom will become the top.

Recipe by: NY Times

Posted to JEWISHFOOD digest by Judith Sobel jcs@mindspring.com on May
29, 1998