icon-location Philadelphia, PA

REMBRANDT’S SIGNATURE VANILLA BEAN RICOTTA IMPOSTATA CHEESECAKE

Desserts

1 12-inch Cake

Ingredients

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
5 eggs
1 t vanilla extract

Method

  • 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.

    • 741 N. 23rd Street, Philadelphia, PA, 19130
    215-763-2228