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Romano's Macaroni Grill New York Cheesecake Recipe
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Romano's Macaroni Grill New York Cheesecake Recipe

Romano's Macaroni Grill New York Cheesecake is a rich and creamy classic dessert with a velvety texture, complemented by a buttery graham cracker crust and a drizzle of tangy raspberry sauce for the perfect sweet finish. Make our Romano's Macaroni Grill New York Cheesecake Recipe at home. With our Secret Restaurant Recipe your New York Cheesecake will taste just like Romano's Macaroni Grill.
Prep Time25 minutes
Active Time4 hours 30 minutes
Chilling Time3 hours
Total Time7 hours 55 minutes
Course: Cheesecake, Dessert, Party Recipe
Cuisine: American, Italian
Keyword: Cake, Cheesecake, Dessert, Romano's Macaroni Grill
Yield: 1 Cheesecake

Ingredients

Crust

  • 12 Ladyfingers
  • 1/2 stick (4 tablespoons) Butter melted

Cheesecake Filling

  • Three 8-ounce packages Cream Cheese softened
  • 1 cup Ricotta Cheese
  • 2 cups Sour Cream
  • 1 1/2 tablespoons Vanilla
  • 1 tablespoon freshly squeezed Lemon Juice
  • 1 cup Sugar
  • 3 Eggs

To Serve

  • Whipped Cream
  • Fresh Strawberries
  • Strawberry Sauce

Instructions

Crust

  • In a food processor, add broken up ladyfingers and butter. Process until mixture is in fine crumbs.
  • Press mixture onto bottom only of a 9-inch springform pan (3 inches high).
  • Wrap a double thickness of foil around bottom and all the way up sides of outside of pan.

Cheesecake Filling

  • Add cream cheese, ricotta cheese, sour cream, vanilla and lemon juice to a large mixing bowl. Mix about 6 to 7 minutes or until light and fluffy.
  • Add sugar. Continue beating 3 to 4 minutes, until very smooth.
  • Add eggs, one at a time, beating well after each addition.
  • Pour mixture into crust-lined pan.

Bake

  • Preheat oven to 250°F.
  • Place springform pan into a larger baking pan.
  • Carefully add hot water to come 1/3 way up side of springform pan (best to do this on oven rack).
  • Bake in preheated oven 4 to 4 1/2 hours or until set and knife inserted near center comes out clean. (Top should be pale golden, if at all).
  • Remove springform pan from larger baking pan and cool to room temperature.
  • While cake is still warm, run tip of a sharp knife gently around sides to loosen cake from pan.
  • Refrigerate until cold, at least 3 hours or longer.

To Serve

  • Carefully remove springform side of pan.
  • Cut cheesecake into slices with a sharp knife dipped into hot water and wiped dry.
  • Serve cold with whipped cream, fresh strawberries and strawberry sauce, if desired.

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