My Nana’s Cheesecake by GinaG

[BakerAunt]

My Nana's Cheesecake
Submitted by GinaG on December 09, 2012 at 9:01 pm

A very old family recipe from Italy. The French influence in this cake no doubt came from Naples having been under Bourbon rule for so many years. Thankfully, my mother actually recorded it, because before then, the recipe was committed to memory and passed down through the generations. I didn't think it could get any better until I opted to swap the store bought grahams--an addition I suspect was made here in the states--for homemade. This cake really needs nothing because it stands strong on its own, but I do have a dressed up version posted at the end of the instructions. This is one of many recipes I've had to record and translate for the generation behind me, who did not grow up in the kitchen; need measuring devices and very detailed instructions. Please only use the very freshest, best quality ingredients you possibly can, I promise it is well worth it.
Source: GinaG/ Family Recipe

CRUST:
18 Grahams (I use made from scratch, see my recipe box)
2-T Butter, melted
2-T Sugar

CAKE:
½-C Sugar
2-T Flour
5 Eggs, Separated
¼-t. Salt
16oz Cream Cheese
1-t. Vanilla
1-C Heavy Cream

As written, by my mother:
Press crust in bottom of pan
Blend sugar w/flour salt soft cr cheese add van egg yolk 1 @ a time mix well add cream blend thoroughly fold in stiff egg whites pour into pan 1 hr 325º Double for large pan.

Translation:
Preheat oven to 325º and place rack in center of oven.

CRUST:
Break the grahams into pieces and add to FP bowl. Pulse and process until crumbs are medium-fine. Add the melted butter and sugar. Process until combined. Press the buttered crumbs into a 9" Spring-form pan, lined with parchment on bottoms and sides.

Bake until crust is fragrant, about 10 minutes. Remove from oven and set aside.

FOR THE CAKE:
Beat egg whites until stiff, set aside.
Add the vanilla extract to the whole egg yolks, set aside.
Blend the flour, sugar and salt in the bowl of a standing mixer. Add the softened cream cheese and beat with the paddle attachment until smooth. Add the yolks and vanilla, one at a time, beating thoroughly after each addition.

Add cream, beat thoroughly.

Gently fold in the beaten egg whites. Pour into prepared pan and bake for 1 hour. Allow to cool on rack, slide a thin, sharp knife between the cake and the pan, unlock and remove.

NOTES:
Do NOT use a bain marie for this cake, it must be baked dry.

If you double the recipe, use a 10½" Spring-form pan. The cake will be huge.

If the cake deflates and you have a rim around the perimeter, don't panic. it's not that bad, you can leave it alone, but if it really bothers, there's something you can do:

Combine and whip together an 8 oz container of mascarpone and about 1 C. heavy cream, 3-t. of chocolate cookie crumbs and ½-t. espresso powder. Beat until fluffy. Chill. Spread the cream onto the top of the cake so the surface is even. Pour dark chocolate ganache over surface.

This dresses up the cake without making it too sweet or stealing the show. The dark chocolate and mascarpone marry very well with this cake.

I often will use equal parts mascarpone and American cream cheese to make the cake.

comments
Submitted by jbuffan218 on Mon, 2012-12-31 09:24.
I am not a professional baker ( should have followed my gut ) but I am going to try this. I have been searching for the Holy Grail of Cheesecakes , ever since my Grandma-in-Law passed away. Her cheesecake was the best I've ever had and I continually measure every other up to hers. Unfortunately, I was young and dumb while she was living and nothing was written down ! Ugh, shame on me. It is so thoughtful of you to get these old recipes recorded and on paper now, while you have the chance. Thank you for sharing the food of your family.

Submitted by GinaG on Mon, 2012-12-31 16:28.
Thank you for your kind words, I can't wait to hear how you do!
GinaG

Submitted by Prairie Dawn on Thu, 2013-01-31 16:33.
Mu husband is Italian so I am definitely going to pass this on to his 2 sisters . I love the fact it is "old school" natural and very little sugar . Thank you for the recipe.

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