For cheesecake lovers, there was only one place to be today – the Suffern Library! We had our Cheesecake Baking Contest today and it was great fun. Eleven contestants entered and we announced 3 winners. Laura Stalter came in first place with her turtle cheesecake. John Wolham tied for second place with his classic cheesecake and Marie Costanzo also tied for second with her Ricotta cheesecake. Our wonderful and experienced judges were Richard Spielmann and Jim Mattern. These judges donated their time to the library for the contest and we are grateful. I don’t have the recipe for the 1st place winner yet, but I’m going to share the recipes for both 2nd place winners. If you would like to share your recipe, please feel free to add it in the comments section. Ricotta Pie (Marie Costanzo) 2 pounds of ricotta cheese (2 15oz. containers will do) ½ tsp of salt (optional) 6 eggs 2 cups of sugar ½ cup of flour 2 tablespoons of vanilla Grated orange peel 4 tablespoons of Amaretto Beat the eggs until foamy. Gradually add sugar while still beating eggs until mixture is thick and piled softly. Mix other ingredients and blend into egg mixture until smooth. Pour into 9 inch spring form pan. Bake at 350° in middle of oven until firm and lightly golden brown for about 50-60 minutes. Remove from oven and place on cooling rack. Refrigerate when cooled. Sprinkle with confectioner’s sugar before serving. My Cheesecake (John Wolman’s Cheesecake) Crust 2 cups graham cracker crumbs 1 ½ tablespoons of sugar 1 stick (4 oz.) butter Combine crumbs, sugar. Melt butter and mix with dry ingredients. Lightly grease bottom of 10 inch spring form pan with butter. Press mixture evenly into bottom of pan. Bake at 375° for 12-14 minutes. Filling 2 ½ lbs. cream cheese 1 ¼ cups sugar 1 tsp. vanilla 6 eggs plus 2 yolks Zest of 2 lemons and 2 oranges ¼ tsp each of lemon and orange oil 3 tablespoons of all purpose flour 8 oz. sour cream Beat cream cheese and sugar until creamy and well combined. Add eggs one at a time, beating only until combined. Add yolks and vanilla, beating only until combined. Add citrus zest, mixing until combined. Add flour, mixing until combined. Add sour cream, mixing until combined. Set oven for 500°. Place a pan of water on the bottom rack. Lightly grease sides of spring form pan with butter. Pour filling into pan. Bake at 500° for 13 minutes. Reduce temperature to 200° and bake for an additional 80-85 minutes. Center should still jiggle slightly when removed. Let cool and refrigerate over night.