is one of the recipes that has been provided by
Shirley Cline from San Francisco in response to
my quest for recipes using Balsamic Vinegar. (You
can contact Shirley by emailing her - click here).
1 1/4 cups graham cracker (wheatmeal) crumbs
3 Tblsp. unsalted butter
1 Tblsp. sugar
1 lb. mascarpone cheese (2 cups)
1 lb. dry ricotta cheese (see note)
1/2 cup sugar (see note)
Pinch of salt
3 large eggs
1/4 tsp. ground finger
1 tsp. ground cinnamon
2 cups fresh pumpkin puree or unsweetened canned
prepare the graham cracker crust:
a medium bowl, combine the graham cracker crumbs,
butter, sugar and mix with a fork or your fingertips
until the crumbs absorb the butter and hold
Wrap the outside of a 10 inch springform pan
with a large sheet of heavy-duty aluminum foil
to come about halfway up the sides of the pan.
the crumb mixture into the bottom of the pan
in an even layer.
the oven to 375°.
make the filling:
an electric mixer on medium speed, mix the mascarpone,
ricotta, sugar, and salt for about 1 minute,
until well mixed. Scrape the bowl of the mixer
and mix for another minute.
the eggs one at a time, beating for about 30
seconds after each addition until each egg is
Add the ginger and cinnamon, scrape the bowl
and mix for 30 seconds.
the pumpkin puree and mix for another 30 seconds.
the filling into the prepared springform pan.
foil around it. Set the pan in a larger roasting
pan and place on the center rack of the oven.
Add enough hot water to come halfway up the
for 50 minutes to 1 hour or until the bade of
a knife inserted into the cake comes out clean.
from the oven and refrigerate immediately. Chill
for at least 4 hours.
To serve, remove foil and release the sides
of the springform pan.
ricotta cheese can be bought in some Italian
markets. If you cannot purchase it, make your
own by lining a colander with cheesecloth and
put about 1 1/2 pounds of ricotta in the colander.
Set the colander over a bowl to catch the draining
liquid. Cover and refrigerate for at least 4
hours and for up to 8 hours. The longer the
cheese drains, the drier it will be.
If you use canned puree, increase the amount
of sugar to 1 1/4 cups.
12 - 16 (makes one 10 inch cheesecake)