HONEY RICOTTA CHEESECAKE
Provided by Giada De Laurentiis
Categories dessert
Time 1h50m
Yield 12 to 16 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- Wrap the outside of a 9-inch springform pan with 2 3/4-inch-high sides with 2 layers of heavy-duty foil. Finely grind the biscotti in a food processor. Add the melted butter and process until the crumbs are moistened. Press the crumb mixture over the bottom (not the sides) of the prepared pan. Bake until the crust is golden, about 15 minutes. Cool the crust completely on a cooling rack.
- Blend the ricotta in a clean food processor until smooth. Add the cream cheese and sugar and blend well, stopping the machine occasionally and scraping down the sides of the work bowl. Blend in the honey and orange zest. Add the eggs and pulse just until blended.
- Pour the cheese mixture over the crust in the pan. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Bake until the cheesecake is golden and the center of the cake moves slightly when the pan is gently shaken, about 1 hour and 5 minutes (the cake will become firm when it is cold).
- Transfer the cake to a rack and cool 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days. Cut the cake into wedges and serve.
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
HONEY CHEESECAKE
Make and share this Honey Cheesecake recipe from Food.com.
Provided by Dave5003
Categories Cheesecake
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- Have ingredients at room temperature. Beat cream cheese smooth and fluffy.
- Beat in honey and vanilla.
- Blend in eggs.
- Pour into a buttered and crumb lined 9 inch springform pan.
- Place in a hot water bath.
- Bake in a 350F oven until set ( about 1 1 /2 hours or less ). Remove from waterbath to cool on rack.
- Chill over night before serving.
Nutrition Facts : Calories 416, Fat 33.6, SaturatedFat 20.6, Cholesterol 184.4, Sodium 297.5, Carbohydrate 21.2, Fiber 0.1, Sugar 19, Protein 9.4
LOW-CARB CHOCOLATE CHIP CHEESECAKE BARS
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 15 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 325°. In a small bowl, whisk flour and sugar substitute. In another bowl, whisk eggs, melted butter and vanilla until blended. Add to flour mixture; stir just until moistened. Pour into a greased 11x7-in. baking dish., For cheesecake layer, in a large bowl, beat cream cheese and sugar substitute until smooth. Beat in sour cream and vanilla. Add egg; beat on low speed just until blended. Pour over crust. Sprinkle with white and chocolate baking chips. For crumble layer, mix almond flour and sugar substitute. Cut in butter until mixture resembles coarse crumbs. Sprinkle over chips., Bake until center is just set and edges are golden brown, 40-45 minutes. Cool completely on a wire rack. Refrigerate, covered, at least 4 hours or overnight before serving. Refrigerate leftovers.
Nutrition Facts : Calories 293 calories, Fat 25g fat (13g saturated fat), Cholesterol 78mg cholesterol, Sodium 135mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein.
ITALIAN CHEESECAKE II
This is a sweet, moist chocolate chip cheesecake with a hint of citrus and anise flavors. It is made with Ricotta cheese instead of cream cheese. This dessert has been an Easter tradition in my family since before my father was born. The recipe makes a lot, but it can easily be cut in half for smaller groups. Sprinkle additional chocolate chips on top of the cheesecakes before baking if desired.
Provided by Keri
Categories World Cuisine Recipes European Italian
Time 4h15m
Yield 48
Number Of Ingredients 10
Steps:
- Preheat an oven to 375 degrees F (190 degrees C).
- Beat the eggs in a large mixing bowl, then mix in the sugar, vanilla flavoring, anise extract, lime zest, lemon zest, and ricotta cheese until smooth. Toss the chocolate chips with the flour in a plastic bag to coat. Fold in to the ricotta batter until evenly blended. Place the graham cracker crusts onto baking sheets. Evenly divide the batter among the crusts.
- Bake in the preheated oven for 30 minutes, then rotate the cheesecakes 90 degrees, and continue baking until a knife inserted into the center comes out clean, 20 to 30 minutes longer. Cool to room temperature, then refrigerate at least 2 hours until cold before serving.
Nutrition Facts : Calories 310.9 calories, Carbohydrate 42.8 g, Cholesterol 42.7 mg, Fat 13.4 g, Fiber 0.9 g, Protein 6.9 g, SaturatedFat 4.9 g, Sodium 230.3 mg, Sugar 32.1 g
ITALIAN CHOCOLATE-HAZELNUT CHEESECAKE PIE
I first prepared an Italian-style cheese pie years ago. When I added a chocolate-hazelnut topping, it proved so popular that I had to give out copies of the recipe.-Steve Meredith, Streamwood, Illinois
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a large bowl, beat cream cheese and sugar until smooth. Beat in mascarpone cheese, sour cream, lime juice and vanilla. Add eggs; beat on low speed just until blended. Pour into crust. Place on a baking sheet., Bake 30-35 minutes or until center is almost set. Cool 1 hour on a wire rack., Meanwhile, for topping, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chips; stir with a whisk until smooth. Stir in vanilla. Cool to room temperature or until mixture thickens to a spreading consistency, stirring occasionally., Spread chocolate mixture over pie; refrigerate overnight. Just before serving, top with hazelnuts.
Nutrition Facts : Calories 590 calories, Fat 47g fat (25g saturated fat), Cholesterol 152mg cholesterol, Sodium 319mg sodium, Carbohydrate 38g carbohydrate (28g sugars, Fiber 1g fiber), Protein 9g protein.
CHOCOLATE & HONEY CHEESECAKE ( ITALIAN)
Make and share this Chocolate & Honey Cheesecake ( Italian) recipe from Food.com.
Provided by andypandy
Categories Cheesecake
Time 1h
Yield 1 9inch pan, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Grease a 9 inch spring form pan.
- To make crust, melt butter and combine with crumbs, prees onto bottom of pan.
- To prepare filling: Beat ricotta cheese, honey, and eggs in a medium bowl, until smooth.
- Bring whipping cream to a low boil in a saucepot.
- Remove from heat and stir in the chocolate until melted.
- Cool slightly.
- Blend into cheese mixture.
- Spoon into prepared pan.
- Bake in preheated oven for 30 minutes.
- Remove and prepare topping.
- Melt honey over low heat, and then remove and stir in the granola.
- Spread on the partially baked cake.
- Return to oven and bake the last 15 minutes.
- Total baking time should be 45 minutes.
- Remove from oven to a wire rack.
- Cool completely before removing sides.
- Wrap and chill.
- Makes 12 servings.
Nutrition Facts : Calories 433.3, Fat 27.4, SaturatedFat 13.5, Cholesterol 97, Sodium 170.7, Carbohydrate 36.9, Fiber 1.6, Sugar 8, Protein 11
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