REMBRANDT’S SIGNATURE VANILLA BEAN RICOTTA IMPOSTATA CHEESECAKE
1 12-inch Cake
1 1/4 C Ricotta Impostata cheese
1/2 C cream cheese
1 vanilla bean (scrapings only)
1/4 C sour cream
1/4 C heavy cream
1/4 C unsalted butter (1/2 stick), melted
1 t vanilla extract
Cream both cheeses until light and fluffy, scraping bowl often to reduce lumps.
Add sugar and vanilla bean scrapings. Scrape bowl.
Add sour cream, heavy cream and butter. Scrape bowl.
Add vanilla extract and eggs. Mix until incorporated.
Pour on top of prepared crust.
Add melted butter to graham crackers and sugar. Mix until incorporated.
Place in Spring form pan and press gently, smoothing out the top.
Bake in oven until golden brown (300 degrees) about 10-15 minutes. Allow to cool.
Once batter has been poured in the spring form pan, place pan on a sheet pan (with 1” sides all around).
Place pan on oven rack and fill sheet pan with 1/2 inch of water.
Bake cheesecake until light golden brown and set, about 1 1/2 to 2 hours.
Allow this to cool in refrigerator for 6 hours to overnight.
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