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 CHEESECAKE
A slightly lighter version of cheesecake without the crust!
Provided by Lynn-Pgh
Categories World Cuisine Recipes European Italian
Time 1h30m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (205 degrees C). Grease and flour one 9 inch round springform or regular pan.
- Combine the ricotta, confectioners' sugar and eggs. Blend well. Stir in vanilla, almond extract, rum extract, lemon juice, lemon zest and orange zest. Beat by hand until smooth and creamy. Pour batter into the prepared pan.
- Bake at 400 degrees F (205 degrees C) for 40 minutes, until golden. Place on a rack and cool.
Nutrition Facts : Calories 178.5 calories, Carbohydrate 23.6 g, Cholesterol 64.1 mg, Fat 5.8 g, Fiber 0.1 g, Protein 8.1 g, SaturatedFat 3.2 g, Sodium 88.8 mg, Sugar 20.1 g
ITALIAN EASTER CHEESECAKE
Make and share this Italian Easter Cheesecake recipe from Food.com.
Provided by jessica327
Categories Cheesecake
Time 1h30m
Yield 14-16 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Add eggs to cheese and mix in sugar, vanilla, cinnamon and lemon juice. Set aside.
- Mix crust ingredients till they come together.
- Divide dough so 2/3 is in one ball and 1/3 is in another ball. On a lightly floured board, roll out the larger ball until it is about 12" long and 16" wide. Very carefully place the dough in a 9" x 13" glass baking dish. If it crumbles or cracks, that's okay. Just press it together with your fingers. Trim any dough hanging over the edges and hold in reserve.
- Pour filling into the crust and dot with the 4 pats of butter.
- Roll out the remaining dough and cut into long strips. Criss-cross the dough in a wide lattice formation over the top of the filling.
- Bake at 350 degrees for about 1 hour or until golden brown and a knife inserted in the cheese comes out clean.
- Serve at room temperature.
Nutrition Facts : Calories 456.2, Fat 19.6, SaturatedFat 10.5, Cholesterol 173.5, Sodium 379.5, Carbohydrate 52.6, Fiber 0.9, Sugar 29.2, Protein 17.4
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.
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- In a bowl or stand up mixer, cream together the room temperature butter, sugar, egg, and vanilla. Reduce speed of mixer to low, and gradually add in the flour mixture and milk until combined.
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- In the body of a high power blender, food processor, stand mixer fitted with the whisk attachment, or in a very large bowl using a hand held mixer, beat the softened cream cheese and ricotta cheese until completely smooth, scraping the bowl as needed.
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- Preheat oven to 325 degrees. Lightly grease the inside and bottom of a 9-inch springform pan. Place the springform pan on a baking sheet for easier handling and to catch any drips.
- In a small bowl, combine graham cracker crumbs and sugar. Pour the melted butter over the top and mix with a spatula until well combined. Press onto the bottom of the springform pan. Bake at 325° for 12-14 minutes or until lightly browned. Cool for 15 minutes.
- In the bowl of a stand mixer with the whisk attachment, whisk the cream cheese, sour cream, ricotta, sugar, cornstarch, vanilla and lemon extracts until smooth. Add the lemon juice and zest and stir to combine. Add the beaten eggs, and whisk on low just until combined. Pour filling into the cooled crust.
- Bake at 325° for 1 hour 30 minutes or until center is almost set. (It won’t “jiggle” when gently moved). Remove from oven and let the cake cool on a wire rack for at least 2 hours or longer. Cover the cake with a paper towel, and cover the paper towel and pan with plastic wrap. The paper towel will help absorb any moisture. Refrigerate overnight. The cheesecake will shrink as it cools.
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