Oh pshaw, on Sat 11 Nov 2006 11:45:01a, Dee Randall meant to say...

> Hello, Wayne. Thanks for your reply.

Hi Dee!

> I prefer dense cheesecakes myself. The first and only cheesecake I made
> (and successfully with your help) were made from these ingredients. I
> liked the taste, so I used the same recipe again. I don't think it was
> fluffy.
>
> 24 ounces cream cheese
>
> 1 cup extra-fine whole milk ricotta cheese
>
> 1/2 cup sour cream
>
> 1 cup sugar
>
> 1/3 cup heavy cream
>
>
>
> 1 tablespoon vanilla
>
> 1 tablespoon fresh lemon juice
>
> 2 eggs
>
> 3 egg yolks
>
> I drained overnight before use the ricotta; I didn't want so much
> moisture (my decision).

I always drain ricotta before using in any recipe. Otherwise the results
are apt to be to watery or thin. Good thinking!

> Do you think these ingredients would work OK without a waterbath?

Yes, absolutely this will work. You will probably want to drop the oven
temperature to somewhere between 275 and 300 degrees F. and bake for a
longer period of time. This promotes more even baking and helps to prevent
the top from cracking. As stated in my previous post, when the cheesecake
tests done, turn off the oven and allow the cheesecake to cool completely
in the oven with the door cracked.

--
Wayne Boatwright
__________________________________________________

Keep emotionally active. Cater to your favorite
neurosis.