MAGGIANO'S® NEW YORK STYLE CHEESECAKE

Maggiano's® New York Style Cheesecake
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Source: Keith Brunell, executive chef and partner

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FOR THE CRUST:
12 ladyfingers (Savoiardi, available at Italian markets)
1/2 stick (4 tablespoons) butter, melted
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FOR THE FILLING:
3 packages (8-ounces each) cream cheese, softened
1 cup ricotta cheese (Polly-O brand preferred)
2 cups dairy sour cream
1 1/2 tablespoons vanilla
1 tablespoon lemon juice
1 cup sugar
3 eggs (should measure 1/2 cup)
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FOR SERVING:
whipped cream and fresh strawberries and strawberry sauce, if desired.
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TO MAKE THE CRUST:

In a food processor, combine broken up ladyfingers with butter and process until mixture is in fine crumbs. Press onto bottom only of a 9-inch springform pan (3 inches high). Wrap a double thickness of foil around bottom and all the way up sides of outside of pan.
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TO MAKE THE FILLING:

In a large bowl, with an electric mixer, beat cream cheese, ricotta cheese, sour cream, vanilla and lemon juice about 6 to 7 minutes or until light and fluffy. Beat in sugar and continue beating 3 to 4 minutes, until very smooth. Beat in eggs, one at a time, beating well after each addition. Pour mixture into crust-lined pan.
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TO BAKE:

Put springform pan into a larger baking pan and carefully add hot
water to come 1/3 way up side of springform pan (best to do this on oven
rack).
Bake in preheated 250-degree F oven 4 to 4 1/2 hours or until set and knife inserted near center comes out clean. (Top should be pale golden, if at all).
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Remove springform pan from larger baking pan and cool to room temperature.
While cake is still warm, run tip of a sharp knife gently around sides to
loosen cake from pan. Refrigerate until cold, at least 3 hours or longer.
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TO SERVE:

Carefully remove springform side of pan. Cut cheesecake into
slices with a sharp knife dipped into hot water and wiped dry. Serve cold
with whipped cream and fresh strawberries and strawberry sauce, if desired.
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Makes 1 (9-inch) cheesecake