Maggiano's Cheesecake Recipe
Get ready for a delicious treat! Maggiano's Cheesecake recipe is here to make your taste buds dance with joy.
Ingredients
For The Crust:
- 12 Alessi Savoiardi (Lady Fingers)
- ¼ cup Melted Butter
For The Filling:
- 24- ounce Cream Cheese, Softened
- 16- ounce Daisy Sour Cream
- 8- ounce Polly-O Original Ricotta Cheese
- 1 ½ tablespoon Vanilla Extract
- 1 tablespoon Lemon Juice
- 1 cup White Sugar
- 3 Large Eggs
For The Serve:
- Whipped Cream
- Fresh Strawberry
- Lyons Strawberry Sauce
Instructions
For The Crust:
- Use a machine to mix ladyfingers and butter until crumbs form.
- Press the underside of a 9-inch pan (3-inch height) with the ladyfinger mixture.
- Cover the outside of the pan with two layers of foil for baking accuracy.
For The Filling:
- Mix cream cheese, sour cream, ricotta, vanilla, and lemon juice with a hand mixer for 8 minutes until light and fluffy.
- Add sugar, and mix for 4-5 minutes until super smooth.
- Add eggs one by one, and mix well after each.
- Pour the mixture into the pan with the crust for baking.
Time to Bake:
- Put the pan in a bigger dish, and add water till it's 1/3 high.
- Bake at 250°F for 4 hours until it's pale gold and the knife comes out clean.
- Take it out, and cool at room temperature.
- Use a knife to loosen the sides, then chill for at least 4 hours.
Ready to Serve:
- Remove the side of the pan carefully.
- Cut the cheesecake, and serve cold with cream, berries, and strawberry sauce.