In "Her" Handwriting

In “Her” Handwriting

Shuffling through my cookbook cabinet and looking for some holiday inspiration, I happened upon my mother's recipe file. Although I knew every entry inside, I had to open it. Mind you, there are only a few. Most of mom’s recipes were stored in her mind. As I lift the lid, I feel the magic experienced when opening my first music box, complete with a ballerina twirling to “The Dance of the Sugar Plum Fairies” by Tchaikovsky. Captivating.

It wasn’t the recipes that struck a chord; it was seeing my mother's handwriting. I recognized the scripted imprint that was distinctly her own. Before this moment, I hadn’t thought about what the handwritten word truly conveys, that they are an imprint of our lives and personalities, our stamp. Magically, I felt her spirit run through my body. It was proof that she existed tangibly. It was a visit with my Mother, the best visit I have had since she was alive and healthy.  

Food for thought, there is much to be said about leaving part of our legacy in our own handwritten words.

             Ricotta, Cream Cheese, and Sour Cream Cheesecake

Ingredients:

1 pound of ricotta cheese

2 cups sour cream

2 (8-ounce) packages of cream cheese

1 ½ cups of sugar

½ cup of vegetable oil

3 extra-large eggs

3 tablespoons of flour

3 tablespoons of cornstarch

5 teaspoons of vanilla extract

5 teaspoons of lemon juice

Instructions:

Bring cream cheese, ricotta, and eggs to room temperature

Preheat the oven to 350 degrees.

Add ricotta, sour cream, cream cheese in a stand mixer and blend well. Add the remaining ingredients and continue to mix until smooth.

Spray a 9- inch springform pan with cooking spray, double wrapping the sides and bottom with some aluminum foil in case of leakage. Add the cheesecake filling to the pan. Next, find a roasting pan that will comfortably fit the 9 -inch springform. Line the bottom of the roaster with a dishtowel to prevent slippage. Place the springform pan into the roaster.  Heat water in a kettle and, when hot,  pour the water halfway up the side of the cheesecake pan.

Cook for one hour. Turn off the oven, do not open, and leave it for one more hour. Upon removing from the oven, lift the cake out of the water and carefully remove the foil. Let cool, refrigerate and, do not unlock the pan until the cheesecake is completely chilled. Dust the cheesecake with confectioners sugar or topping of your choice.

Strawberry Topping (optional)

1 pint of strawberries, hulled and sliced

1 cup of strawberry preserves

2 teaspoons of lemon juice

Decoratively place the sliced berries on top of the cooled cake. In a small pan, warm the preserves and lemon juice. Let cool slightly and pour over the strawberry topped cake.