July 1 was Wilhem's birthday.
I've known him since he was in kindergarten.
And I know he loves cheesecake.
So Rosie made a special cheesecake for Wilhem this week.
Now, when I make cheesecake for somebody else,
I make enough for me.
That's only fair.
I had 1 7-inch spring form pan and 3 4-inch spring form pans
and I'm a-calculating how much filling to make
and here's what I came up with:
Rosie's July Cheesecakes
For 1 7-inch spring form pan and 3 4-inch spring form pans.
1 package graham crackers
12 ginger snaps
1/4 cup brown sugar
1 stick unsalted butter, melted
Combine all ingredients in processor and mix well.
Press evenly into bottom and sides of spring form pans.
12 oz. cream cheese, softened
1/2 cup sour cream
1/2 cup ricotta
1/2 cup sugar
juice of 1 lemon
1 TB vanilla
Process cream cheese, sour cream, and ricotta.
Add eggs, one at a time, mixing well
Add sugar, lemon juice, and vanilla and combine.
Pour into prepared spring form pans.
Set spring form pans into a larger pan
and pour water 1/3 way up the sides of the spring forms.
Place in a 325° oven and bake for one hour.
Check occasionally and tent cheesecakes if needed.
Take out the 4-inch pans and let cool.
Turn off oven and leave the 7-inch pan in for 30 more minutes, tented.
Remove and let cool.
1/2 stick unsalted butter, softened
1/2 stick cream cheese, softened
1 cup powdered sugar
2 tsp vanilla
Combine all together and mix well.
Spread evenly over top of cheesecakes.
It helps to use plastic wrap to firm the crust evenly.
Pour in the filling and bake in a bain-marie.
Decorate it for July!
Decorate with sliced strawberries and blueberries.