Oh wow, that sounds delicious! I became a cheesecake fan this year, in the past I never really cared for them. But I but strawberries and gel on top and I'm in Heaven!

Unfortunately I had to throw my spring-form pan away after the remodel. It got bent in one of the boxes when in storage. :(

I make cheesecake all the time too. I have never seen a recipe for the crust with powdered sugar and allspice though. That sounds scrumptious!
My cheesecake is usually the low carb version, no crust and splenda rather than sugar. Which I need to make soon so I will stop reaching for the cookies I say I am making for dd and dh:)

This was the first cheesecake I'd ever tasted. The recipe came from my room mate's mother and I haven't seen the same recipe anywhere else. Have no idea where it originated.

This recipe makes a thinner, condensed cheesecake, rather than the fluffy versions. The crust is very thin. It has more vanilla than any other cheesecake recipe I've seen.

I know many people use the water bath method but this recipe is simple and fool proof - if you have the right size spring form pan. My old 11" pan got bent (like Oakleys) so once I tried it with my 10" pan. It was not the same. The crust was too thick (hard, even) and it took longer to bake. I bought another 11" pan and never looked back.

I don't know if either of my CC pans are that big, but want to try this one since it has the graham crust and the sour cream topping and is not as dense as some. I have a New York cheesecake recipe with a shortbread crust that also uses 5 packages of cream cheese, a bunch of eggs, and bakes up high and dense, so looking for a different style. Yours sounds good, hope to make it soon!

Red

Thanks for posting, I love trying others tried-and-true recipes! But yeah, attempting to low-carb it here too!

Low Carb here too.

I make an abbreviated version of the George Stella Low Carb New York Ricotta Cheesecake (and it gets wolfed down by everyone)

Ingredients

* 24 ounces cream cheese, softened
* 1 cup whole milk ricotta cheese
* 1/2 cup sour cream
* 1 1/2 cups sugar substitute (recommended: Splenda)
* 1/3 cup heavy cream
* 1 tablespoon vanilla extract
* 1 tablespoon fresh lemon juice
* 2 eggs
* 3 egg yolks
* Special Equipment: 1 (8-inch) springform cake pan

Directions

Preheat oven to 400 degrees F.

In the bowl of an electric mixer, beat softened cream cheese, ricotta, sour cream and sugar substitute on low speed for about 1 minute until well blended.

In a separate bowl, using a wire whisk, mix heavy cream, vanilla, lemon juice, eggs, and egg yolks until blended.

Turn the mixer on medium speed, and slowly pour the egg mixture into the cream cheese mixture. Beat just until blended and then turn off; be careful not to over-whip.

Pour batter into a greased springform pan. Bake for 15 minutes, and then lower the oven temperature to 275 degrees F. Continue baking for 1 1/2 hours, or until top is light golden brown and cake is pulling away from the sides of the pan. Turn the oven off when finished cooking and leave the cake in the oven to cool for 3 more hours. (This will keep the cake nice and tall.) Then remove cake and refrigerate before serving. Serve chilled.

Makes 12 servings (one slice is a quick breakfast).

George Stella's Spice Muffins are great too!