ITALIAN CREAM CHEESE AND RICOTTA CHEESECAKE
This is my grandmother's cheesecake recipe passed down to my entire family. It's the best. I can't believe I'm sharing it, but everyone needs to know how to make an authentic Italian cheesecake. It is creamy and not thick, which is why our family LOVES it! For best results, do NOT substitute any ingredients with low-fat unless you've made it before and want to experiment.
Provided by April Caudle
Categories World Cuisine Recipes European Italian
Time 6h15m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch springform pan.
- Mix the cream cheese and ricotta cheese together in a mixing bowl until well combined. Stir in the sugar, eggs, lemon juice, vanilla, cornstarch, flour, and butter. Add the sour cream last and stir. Pour the mixture into the prepared springform pan.
- Bake in the preheated oven 1 hour; turn oven off and leave in oven 1 hour more. Allow to cool completely in refrigerator before serving.
Nutrition Facts : Calories 703.5 calories, Carbohydrate 49.8 g, Cholesterol 228 mg, Fat 50.1 g, Fiber 0.1 g, Protein 16.1 g, SaturatedFat 30.7 g, Sodium 384.2 mg, Sugar 38.2 g
ITALIAN RICOTTA CHEESECAKE
This is my grandfather's recipe, it's a basic recipe for Italian cheesecake.
Provided by CLIFFYW
Categories World Cuisine Recipes European Italian
Time 1h10m
Yield 16
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Coat two 9-inch pie pans with vegetable oil cooking spray.
- Beat eggs in a large bowl. Mix in the ricotta cheese, vanilla, cinnamon, sugar, zest, and whiskey. Pour into prepared pans.
- Bake in preheated oven for 1 hour to 1 hour 15 minutes, until firm. Let cool, then refrigerate until cold.
Nutrition Facts : Calories 213.9 calories, Carbohydrate 17.3 g, Cholesterol 131 mg, Fat 9.5 g, Fiber 0.1 g, Protein 13.2 g, SaturatedFat 5.1 g, Sodium 145.8 mg, Sugar 13 g
ITALIAN RICOTTA CHEESECAKE
This quick-and-easy dessert is lighter than traditional cheesecake, since it calls for ricotta instead of cream cheese.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees. Set rack in the middle of the oven.
- Butter and flour a 9-by-2-inch springform pan and tap out excess flour. Place on a rimmed baking sheet.
- In a medium bowl, sift sugar and flour.
- In a large bowl, combine ricotta and zest and whisk until smooth. Add sugar and flour mixture and gently mix to combine.
- Add eggs, 1 at a time, and whisk to combine. Add the vanilla and salt.
- Pour batter into the prepared pan. Bake in the center of the oven for about 55 to 60 minutes, until a light golden color. Make sure the center is fairly firm and the point of a sharp knife inserted in the center comes out clean.
- Cool completely on a wire rack. Cover with plastic wrap and transfer to refrigerator until chilled, at least 2 hours.
ITALIAN (RICOTTA) CHEESECAKE
This is the recipe I have used for years to make "Italian" cheese cake. It is a wonderful, basic cheese cake which easily lends itself to "variations".
Provided by Dee514
Categories Cheesecake
Time 1h40m
Yield 1 12inch cheese cake, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F.
- Butter bottom and sides of a 12-inch springform pan.
- Sprinkle bottom and sides of well buttered pan with Graham cracker crumbs.
- In a large bowl, beat drained ricotta until very smooth.
- Gradually add 1 1/2 cups sugar and egg yolks, beating after each addition.
- Beat in flour, lemon rind, and vanilla.
- In a small bowl, beat cream until cream holds its shape, but is not too stiff.
- In a smaller bowl, beat egg whites with remaining sugar until stiff; combine with whipped cream and fold into ricotta mixture.
- Pour mixture into prepared pan.
- Bake for 10 minutes.
- Lower oven temperature to 350°F and bake 1 hour.
- Turn off heat and allow cake to cool in oven with door closed (about 3-4 hours).
- Remove cooled cake from oven, carefully remove sides of pan, store cake (well wrapped) in refrigerator.
- Before serving, lightly sprinkle top of cake with Confectioner's (powdered, 10X) sugar.
- Cake may be served chilled or at room temperature.
- Note: Center of cheese cake will be lower than the sides when it is cooled.
- This is not a defect!
- It is supposed to be this way (makes it easier to hold the topping if you choose to use one).
- VARIATIONS: Add raisins, chopped citron or chopped maraschino cherries to the batter.
- Top cheese cake with crushed sugared strawberries or cherries before serving.
- Cover bottom of crumbed pan with drained, sweetened crushed pineapple, applesauce or sliced apples before adding batter to pan.
- Pie crust pastry may be used instead of Graham crumbs to line pan.
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