Veni Vidi Vici’s Cheesecake

Directions

Grind vanilla wafers into crumbs then mix in a bowl with sugar and melted butter. Press mixture into the bottom of 2 well greased (pan spray works best) 10” round cake pans (not spring form) and bake at 350°F until golden brown, about 15 to 20 minutes. Turn oven down to 325˚F.

Add lemon juice, vanilla extract, sugar, BelGioioso Crescenza-Stracchino™, BelGioioso Mascarpone, BelGioioso Ricotta con Latte®, sour cream, cream cheese and flour into mixing bowl, stirring slightly after each ingredient is added. Mix with a paddle until just smooth, then add eggs, egg yolks, and heavy cream. Blend with a paddle until smooth, but do not overmix. Transfer mix to large mixing bowl.

To make the meringue, place egg whites into the mixer (be sure mixing bowl and whip are grease free and dry.) Whip at fast setting, add sugar and whip until stiff peaks form. Gently fold this into the smooth cheesecake batter by hand.

Pour batter into the cake pans and smooth the tops. Place a large roasting pan in the middle oven shelf, place the cake pans in the roasting pan, then carefully add water to the roasting pan until it reaches halfway up the side of the cake pan. Bake until golden brown, puffed and set, about 1 hour 15 minutes. Allow the cakes to cool and set in the refrigerator, wrap well with plastic wrap and transfer to the freezer. This cheesecake is very delicate, but freezes well. Once frozen, it is easy to slice neatly. To remove it from the cake pan, run a paring knife around the outside, then place the bottom in hot water and flip the cake out to slice. Serve with some fresh berries and a little whipped cream.