Best ever cheesecake

Recipe

I try not to eat many desserts, but I am a cheesecake lover. I have been attempting many cheesecake recipes, and this one is worth time and effort. It is so good that you don’t even feel guilty when you eat and enjoy every bite that melts in your mouth. I have this recipe from a Polish friend of mine, Beata Dziemianin, who is known for making fabulous deserts. I made a few changes to this recipe, such as adding orange zest, gluten-free graham crackers, and arrowroot powder instead of potato starch. The basic recipe and the main ingredients are still from the original method that makes this cheesecake moist, light, and absolutely delicious!

 

Ingredients:

  • 1 pound ricotta cheese

  • 1 pound whipped cream cheese

  • 1 pound sour cream

  • 1 stick of butter (soft)

  • 4 eggs

  • 3 Tablespoons arrowroot powder

  • 3 Tablespoons flour (I use gluten-free)

  • ¾ cup sugar

  • ¾ cup heavy cream

  • 1 teaspoon vanilla

  • 1 teaspoon orange extract

  • Zest from one orange (organic)

  • 1 box of graham crackers (I use gluten-free)

 

Instructions:

  1. Beat eggs with sugar and vanilla until fluffy and well combined.

  2. Add butter and continue mixing.

  3. Add cheeses one at a time.

  4. Add sour cream and then heavy cream.

  5. Add arrowroot powder and flour (I use gluten-free)

  6. In the end, add the orange flavor and zest.

  7. Mix it all with a wooden spoon.

  8. Heat the oven to 350F.

  9. Grease 9 X 13 inches baking pan and place graham crackers in a single layer.

  10. Pour the cheese mixture into the pan and place it in the warmed-up oven.

  11. Bake for 1 hour or until the center of the cheesecake is firm.

  12. Serve cold.

                             

This cheesecake stays fresh for up to a week in the fridge. It freezes well and tastes as good after defrosting. For special occasions, it can be served with whipped cream and fruit or coconut flakes on top.