My mother and I did a little experiment today. It’s still in the oven. We’ll see what happens. I’ll let you know when I get it right. Meanwhile, apologies to my sister Delores, who let me have my way with her mind-blowing cheesecake recipe (published in my sister Ann’s If I Only Had the Time family recipe collection).
- 8 oz ricotta cheese
- 8 oz cream cheese
- 4 eggs
- 1 teaspoon vanilla
- 1 cup dextrose (or less if you use table sugar)
- 1/2 cup cocoa
- 1/4 cup plain gelatin, dissolved in 2 tablespoons cold water
Pour blended ingredients into two baking rounds and bake for 60 minutes on 350F.
Afterword
I was too lazy to make a crust. I said to Ma, “I should probably put some ground nuts in the bottom of the pans.” She looked at my unconvincing expression, shook her head and looked gently into my eyes. “You don’t have to.” So I didn’t! And you don’t either. It turned out just fine without a crust. But you go for it if you like.
In the end, Ma and I had a chocolate cheesecake in the oven and a batch of chocolate ice cream in the electric ice cream maker (see Glorious Chocolate Ice Cream). I asked her if she had any comments for Oil and Salt. She shook her head with a bewildered smile and said haltingly, “I think it’s…great.”
These days, in my mother’s post-stroke state of mind, she imparts to me a simpler outlook. She helps me care less about needless details and more about simple joys. Thank you, Ma.