CLASSIC ITALIAN CHEESECAKE
Make Mamma proud with this rich, dense Classic Italian Cheesecake recipe. Made with ricotta instead of cream cheese, our Classic Italian Cheesecake will be a welcome addition at any big family dinner.
Provided by My Food and Family
Categories Italian Food
Time 1h45m
Yield Makes 16 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F if using a silver 9-inch springform pan (or to 325°F if using a dark nonstick 9-inch springform pan). Mix crumbs, butter and 2 Tbsp. sugar. Press firmly onto bottom of pan. Bake 10 minutes.
- Meanwhile, beat ricotta cheese, 1-1/4 cups sugar and flour in large bowl with electric mixer on medium speed until well blended. Add whipping cream, vanilla and zest; mix well. Add eggs, 1 at a time, mixing just until blended after each addition. Pour over crust.
- Bake 1 hour and 20 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.
Nutrition Facts : Calories 280, Fat 15 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 110 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 9 g
A NEW YORKER'S REAL ITALIAN CHEESECAKE
WARNING: once you eat this you will NEVER be able to eat any other cheesecake as long as you live! But it is so worth it! YUMMY! As I cheesecake lover, I am almost bummed to have eaten this because after tasting it no other cheesecake ever compares to its superior taste!
Provided by AZRoxy63
Categories Cheesecake
Time 4h45m
Yield 12 slices, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F.
- Wrap the outside of a 10-inch springform pan with foil to prevent water from seeping in while baking.
- Mix sugar, crumbs, and melted butter together well to form crust.
- Press this mixture into the bottom of the springform pan and up the sides until you run out.
- Bake crust for about 7-10 minutes or until golden brown.
- Cool on wire rack while preparing the batter.
- With a mixer, cream together ricotta cheese, cream cheese, flour, and sugar until very smooth.
- Mix in the eggs one at a time, blend well but DO NOT OVER MIX THE BATTER!
- Stir in the sour cream and vanilla by hand.
- Pour mixture into cooled crust.
- Place cheesecake into a large rectangular pan filled with about 1 1/2 inches of hot water.
- Make sure foil is high enough around the springform pan so that no water seeps into it while baking.
- Bake for 90 minutes.
- After 90 minutes, turn oven off but leave cake in oven for another 60 minutes (DO NOT OPEN OVEN DOOR).
- Carefully remove cake from water pan and remove foil from springform pan.
- Cool on wire rack for 1 hour.
- Cover cake with plastic wrap and chill in refrigerator overnight.
- Enjoy!
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 CHEESECAKE
Provided by Buddy Valastro
Categories dessert
Time 2h30m
Yield one 9-inch cheesecake
Number Of Ingredients 21
Steps:
- For the dough: In a stand mixer fitted with the paddle attachment, cream the butter and granulated sugar together. Scrape down the sides and add the lemon and orange zests. Turn the mixer back on to low speed. Add the milk and egg. Turn the speed to medium and mix until well combined (scrape the sides of the bowl if necessary). Turn the mixer off and add the flour. Carefully turn the mixer on a slow speed and mix just until a dough forms, scraping down the sides as necessary.
- Turn the dough out onto a clean work surface dusted with flour. Knead until it forms a ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes or until firm.
- Preheat the oven to 325 degrees F.
- For the filling: Combine the ricotta cheese, granulated sugar, custard/pudding, lemon zest, orange zest and semolina flour in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium-low speed until combined. Add the vanilla orange and blossom water. Add in the whole eggs and egg yolks in 3 batches. Mix on slow speed in between each addition.
- Grease the inside of a 9-inch nonstick springform pan with pan spray. Roll the dough into a circle approximately 14 inches wide. Roll the dough into the pan and press it out into an even layer across the bottom and up the sides of the pan.
- Pour the filling into the pan and place on a rimmed baking sheet. Bake until cheesecake is golden brown, 80 to 90 minutes. Remove from the oven and allow to cool completely before removing from the pan.
- Remove from the pan and put onto a decorative plate or platter. Dust the top with powdered sugar using a small mesh strainer. Decorate the center with fresh cranberries and sprigs of rosemary.
ITALIAN CHEESECAKE
Make and share this Italian Cheesecake recipe from Food.com.
Provided by tranch
Categories Cheesecake
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Combine graham cracker crumbs, butter and 1 tablespoon honey in a small mixing bowl and mix well.
- Place in a 9 inch springform pan and spread evenly across the bottom. Refrigerate 30 minutes to chill.
- Preheat oven to 325 degrees.
- In a large bowl of an electric mixer, add ricotta and beat in eggs one at a time until incorporated.
- Add remaining 1 cup honey, vanilla and flour. Beat until smooth.
- Fold in lemon peel and almonds.
- Pour mixture into chilled crust and scatter pumpkin seed on top.
- Bake for 1 hour or until just firm and lightly colored on top.
- Turn oven off, open door, and leave cake inside to cool for 30 minutes.
- Remove from oven, refrigerate, and chill for 2 hour to overnight before serving.
Nutrition Facts : Calories 317.4, Fat 15.9, SaturatedFat 8.8, Cholesterol 108.9, Sodium 148.8, Carbohydrate 32.7, Fiber 0.6, Sugar 25.9, Protein 12.6
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