Karen Kennedy’s Mom Mom’s New York Cheesecake
Looking for a super easy, light and fluffy delicious dessert to serve over the holidays? This is it! So delicious combined with those cherries, so festive too, and I’m not even a cheesecake person!
Karen and her family will surely be ‘Decking the Halls’ and hanging the stockings by the chimney with care this Christmas season but she’ll also be preparing with her daughter, Katie, from among the most important of Christmas traditions passed down in their long line of her Italian heritage Christmas baking, including what over the years has evolved to be called, Mom Mom’s New York Cheesecake.
Born in the Italian section of South Philadelphia, Karen’s family then moved to another Italian section of Norristown as a child, with part of the family shortly following to the next street over. Growing up in an Italian family, Karen was accustomed to the grand tradition of large oversized trays of assorted homemade Christmas cookies filling households over the holiday season. And then there was always the New York Cheesecake, Mom- Mom’s New York Cheesecake. No holiday was complete without this cheesecake and its cherry topping festively gracing the dessert table. The cake continues to be shared at holiday gatherings as a favorite among all of the relatives.
Today the reflection of the Italian Christmas baking tradition endures with Karen and Katie as they prepare baked goods for the seasonal celebrations, though now preparing less vast selections and amounts as in days past. Still, there are pizelles, butter cookies, almond cookies, biscotti, and set center at the finish of the family meal between aunts, uncles, nieces, and nephews, that creamy tradition decked all over with bright red cherries. A symbol of ancestry past and the simple sentimental favorite, Mom-Mom’s New York Cheesecake, ever ensures the love each holiday season as together they share those special moments creating a Merry Little Christmas to all. Merry Christmas!
- Mom Mom’s New York Cheesecake
- 1 ½ pounds ricotta cheese
- 3 (8 ounce) cream cheese blocks
- 6 eggs
- 1 ½ cups sugar
- 7 tablespoons flour
- 1 tablespoon vanilla
- 1 tablespoon lemon juice
- 1 pint sour cream
- 21 ounce can of Cherry Pie Filling and Topping
- 3 tablespoons liqueur, more or less, such as Amaretto
- Preheat oven to 350 degrees
- Use a 10 inch Springform pan (greasing pan is not necessary)
- In the bowl of a mixer beat ricotta, cream cheese, eggs, sugar, and flour, cream well
- Add vanilla, lemon juice, and sour cream, blend through
- Pour batter into the Springform pan
- Set cake pan on a baking sheet to catch any drippings while baking
- Bake cheesecake for 1 hour and ten minutes
- Turn off heat and let cake sit in the oven for one additional hour
- Refrigerate cheese cake to cool
- Stir Amaretto or other liqueur into the cherry pie filling
- Top cheesecake with flavored cherry mixture
- Lightly cover cheesecake with aluminum foil and keep refrigerated until serving