Italian Ricotta Cheesecake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ITALIAN CREAM CHEESE AND RICOTTA CHEESECAKE



Italian Cream Cheese and Ricotta Cheesecake image

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

2 (8 ounce) packages cream cheese, softened
1 (16 ounce) container ricotta cheese
1 ½ cups white sugar
4 eggs
1 tablespoon lemon juice
1 teaspoon vanilla extract
3 tablespoons cornstarch
3 tablespoons flour
½ cup butter, melted and cooled
1 pint sour cream

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



Italian (Ricotta) Cheesecake image

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

3 lbs whole milk ricotta cheese, drained
2 cups sugar
8 egg yolks
1/2 cup all-purpose flour, sifted
1 teaspoon vanilla
8 egg whites
1/2 cup heavy cream, whipped
1/2-1 tablespoon grated fresh lemon rind
graham cracker crumbs
confectioners' sugar, for lightly sprinkling over top of cooled cake (optional)

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.

ITALIAN RICOTTA CHEESECAKE



Italian Ricotta Cheesecake image

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

1 cup sugar
1/3 cup all-purpose flour
2 pounds ricotta cheese, drained
1 teaspoon each orange and lemon zest
6 eggs
1 teaspoon vanilla extract
1/4 teaspoon salt

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.

ORANGE RICOTTA CHEESECAKE



Orange Ricotta Cheesecake image

Since there is no crust to contend with, this rustic Italian-style orange-scented cheesecake is incredibly simple to whip together. More delicate in texture than its iconic diner-display-case relative, it has a fine dusting of pistachios and confectioners' sugar that gives it a pretty finish.

Provided by Food Network Kitchen

Categories     dessert

Time 4h15m

Yield 10 to 12 slices

Number Of Ingredients 9

2 tablespoons unsalted pistachios
1 tablespoon unsalted butter at room temperature for greasing the pan
1 1/2 pounds whole milk ricotta cheese
2/3 cup plus 2 tablespoons granulated sugar
5 large eggs, separated
1 1/2 teaspoons finely grated orange zest
1 tablespoon orange juice
1 teaspoon pure vanilla extract
Confectioners' sugar, for dusting

Steps:

  • Position an oven rack to the bottom third of the oven and preheat the oven to 325 degrees F.
  • Spread the pistachios out on a baking sheet and bake until golden and toasted, 10 to 12 minutes. Transfer to a heat-safe plate to cool, then pulse them in a food processor until very finely ground. Transfer the ground pistachios to a small bowl and set aside.
  • Set a 9-inch springform pan on top of a piece of parchment paper and trace a circle around it. Cut out the circle and set aside. Generously grease the bottom and sides of the pan with the room temperature butter, then press the parchment circle into the bottom of the pan.
  • Put the ricotta and 2/3 cup sugar in the bowl of food processor and process until the mixture is smooth, about 30 seconds. Transfer the ricotta mixture to a large bowl and whisk in the eggs yolks, orange zest and juice and the vanilla.
  • In another large bowl, add the egg whites and whip using an electric mixer on medium-high speed until the eggs become foamy. Sprinkle in the remaining 2 tablespoons of sugar and continue to whip the egg whites until medium peaks form, about 2 minutes. Use a rubber spatula to fold 1/3 of the beaten whites into the ricotta mixture until just incorporated and a few white streaks remain. Gently fold in the remaining whipped egg whites, folding until there are no white streaks remaining.
  • Pour the mixture into the prepared springform pan and set it on a baking sheet. Bake until the cheesecake is light golden brown and the sides begin to pull away from the pan, 55 minutes to about 1 hour and 5 minutes. Transfer the cheesecake to a cooling rack and let it cool completely, about 1 hour. Cover the pan with plastic wrap and refrigerate at least 2 hours and up to 2 days before serving.
  • To serve, run a thin knife or spatula around the cake to release it from the sides, then unclasp the latch of the pan. Dust the top of the cake with confectioners' sugar and sprinkle with the finely ground pistachios. Set the cheesecake on a cake platter, slice and serve.

RICOTTA CHEESECAKE



Ricotta Cheesecake image

This no-crust cheesecake has a light texture and a rich, eggy flavor. It will rise like a souffle in the oven and then fall during the last 10 minutes or so of baking. To save time, I utilize the food processor and the electric mixer - a little extra cleanup, but I'm able to whip the egg whites and mix the batter without washing and drying the bowl of my mixer during preparation.

Provided by Food Network

Categories     dessert

Time 1h35m

Yield Makes one 9-inch cake; 8 to 10

Number Of Ingredients 6

6 large eggs
2/3 cup sugar
2 teaspoons pure vanilla extract
Two 15-ounce containers whole-milk ricotta cheese
2 teaspoons grated lemon zest
Confectioners' sugar for dusting

Steps:

  • Preheat the oven to 325 degrees. Spray the springform pan with cooking spray. Separate the eggs, placing the whites in one of the large bowls and the yolks in the work bowl of a food processor.
  • Add the sugar and vanilla to the work bowl of the food processor and process until thick and light yellow, about 1 minute. Add the ricotta and zest and process until smooth, another 30 seconds. Scrape the mixture into the other large bowl.
  • Beat the whites on high speed with the mixer until they hold stiff peaks. Fold the whites into the ricotta mixture and scrape into the prepared pan, smoothing the top with the spatula.
  • Bake until the cake is deep golden brown and the sides begin to pull away from the pan, about 1 hour and 20 minutes. Transfer to the rack to let cool completely. Cover with plastic wrap and refrigerate until serving, at least 6 hours and up to 1 day. To serve, release the sides of the springform pan, dust with confectioners' sugar using the strainer, and cut into wedges.

RICOTTA CHEESECAKE



Ricotta Cheesecake image

This is the easiest cheesecake to make-it takes just 15 minutes to assemble and doesn't require a water bath. When berries are in season, you can serve them instead of the compote.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 9-inch cake

Number Of Ingredients 8

Unsalted butter, room temperature, for pan
3/4 cup sugar, plus more for pan
1 1/2 pounds fresh whole-milk ricotta cheese, pureed in a food processor until smooth
6 large eggs, separated
1/4 cup all-purpose flour
Finely grated zest of 1 orange or 2 lemons
1/4 teaspoon salt
Citrus-Vanilla Compote

Steps:

  • Preheat oven to 375 degrees. Generously butter and sugar a 9-inch springform pan (3 inches deep). Whisk together ricotta, egg yolks, flour, 6 tablespoons sugar, the zest, and salt in a large bowl.
  • Whisk egg whites with a mixer on low speed until foamy. Raise speed to high, and gradually add remaining 6 tablespoons sugar, whisking until stiff, glossy peaks form, 3 to 4 minutes. Gently fold a third of the whites into ricotta mixture using a rubber spatula until just combined. Gently fold in remaining whites until just combined.
  • Pour batter into pan, and bake until center is firm and top is deep golden brown, about 1 hour. Let cool on a wire rack for 10 minutes. Run a knife around edge of cake; release sides to remove from pan, and let cool completely. Serve with citrus-vanilla compote.

SICILIAN RICOTTA CHEESECAKE



Sicilian Ricotta Cheesecake image

This ricotta cheesecake is similar in style to an American cheesecake, but is much lighter. Enjoy.

Provided by Nicole

Categories     World Cuisine Recipes     European     Italian

Yield 12

Number Of Ingredients 8

2 pounds ricotta cheese
⅔ cup white sugar
⅓ cup all-purpose flour
6 eggs
¼ teaspoon ground cinnamon
2 teaspoons orange zest
2 teaspoons vanilla extract
⅛ teaspoon salt

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Set rack in the middle of the oven. Butter and flour a 9 1/2 inch springform pan, and tap out excess flour.
  • Place the ricotta in a large mixing bowl, and stir it as smooth as possible with a rubber spatula. Stir the sugar and flour together thoroughly into the ricotta. Stir in the eggs 1 at a time. Blend in the vanilla, cinnamon, orange zest, and salt. Pour batter into the prepared pan.
  • Bake in the center of the oven for about 1 1/4 to 1 1/2 hours, 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 on a wire rack. It will sink slightly as it cools. Cover, and chill till serving time.

Nutrition Facts : Calories 198.3 calories, Carbohydrate 18.1 g, Cholesterol 116.5 mg, Fat 8.5 g, Fiber 0.2 g, Protein 12.1 g, SaturatedFat 4.5 g, Sodium 154 mg, Sugar 11.6 g

CLASSIC ITALIAN CHEESECAKE



Classic Italian Cheesecake image

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

1 cup graham cracker crumbs
3 Tbsp. butter or margarine, melted
2 Tbsp. sugar
4 cups POLLY-O Original Ricotta Cheese
1-1/4 cups sugar
1/4 cup flour
1/2 cup whipping cream
2 tsp. vanilla
1 tsp. grated lemon zest
5 eggs

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

ITALIAN RICOTTA CHEESECAKE



ITALIAN RICOTTA CHEESECAKE image

Categories     Cheese     Dessert

Yield 8 servings

Number Of Ingredients 15

For the Cake
2 lbs ricotta cheese
1 cup sugar
1/3 cup all purpose flour
6 eggs
2 lemons, zested
1 orange, zested
1 TBSP Grand Marnier
2 tsps vanilla extract
1/8 tsp salt
FOR THE SAUCE
1 cup Raspberries
1 cup BLackberries
2 TBSP sugar
1 TBSP balsalmic vinegar

Steps:

  • To make the suace, wash the berries. Mix the blackberries and raspberries, with the sugar and vinegar. Cover and refrigerate. Preheat the oven to 320 degrees F. (150 degrees Cent) Set rack in the middle of the oven. Butter and flour a 9 1/2 inch spring form pan and tap out excess flour. Place the ricotta, zests in a large mixing bowl, and beat it until smooth. Add the sugar and the flour and continue mixing until blended. Beat in the eggs at low sppeed, 1 at a time. Add the vanilla, and salt. Pour batter into the prepared pan. Bake in the center of the oven for about 1 hour, 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 on a wire rack. It will sink slightly as it cools. COver, and chill thill serving time. To serve, cut the cake into 8 slices, and spoon the berry mixture over each one.

ITALIAN RICOTTA CHEESECAKE



Italian Ricotta Cheesecake image

Make and share this Italian Ricotta Cheesecake recipe from Food.com.

Provided by ratherbeswimmin

Categories     Cheesecake

Time 1h35m

Yield 12 serving(s)

Number Of Ingredients 7

1 1/2 cups pecans, toasted and coarsely ground
1 1/2 lbs ricotta cheese, drained
1 cup sugar
1/4 cup all-purpose flour
4 eggs
1 teaspoon almond extract
1/4 cup powdered sugar

Steps:

  • Crust-sprinkle bottom of greased 9-inch springform pan evenly with ground pecans; set aside.
  • Filling-In a large mixer bowl, beat ricotta cheese and sugar on med-high speed for 3 minutes.
  • Add flour and mix for about 3 minutes.
  • Add eggs, one at a time, beating after each addition.
  • Add almond extract.
  • Pour batter over crust.
  • Bake in a preheated 325° oven for 55-65 minutes or until the top is light brown and the center has a slight jiggle to it.
  • Cool on a rack for 2 hours.
  • Cover with plastic wrap and refrigerate for at least 6 hours before decorating.
  • Topping: after cake has chilled, dust top with a sprinkling of powdered sugar.

Nutrition Facts : Calories 301.7, Fat 18.8, SaturatedFat 6.1, Cholesterol 91, Sodium 71.8, Carbohydrate 24.9, Fiber 1.4, Sugar 19.9, Protein 10

More about "italian ricotta cheesecake recipes"

RICOTTA CHEESECAKE FROM ROME RECIPE | LEITE'S CULINARIA
ricotta-cheesecake-from-rome-recipe-leites-culinaria image
2020-12-12 In a large bowl with an electric mixer on medium-high, beat the egg yolks with the sugar, flour, salt, and cinnamon until creamy, about 5 minutes. In a food processor, pulse or whir the ricotta, Grand Marnier, and zest until …
From leitesculinaria.com


ITALIAN RICOTTA AND MASCARPONE CHEESECAKE - SAVORING …
italian-ricotta-and-mascarpone-cheesecake-savoring image
2019-08-23 Wipe out the mixer and add the ricotta, mascarpone, sugar, and corn starch. Beat on medium-low speed until everything is combined. Be sure to stop the machine and scrape sides of a bowl with a spatula to combine all the …
From savoringitaly.com


SICILIAN RICOTTA CHEESECAKE - COOKING WITH NONNA
sicilian-ricotta-cheesecake-cooking-with-nonna image
In medium bowl, stir together ricotta cheese and orange zest. Slowly fold in flour mixture with spatula until well blended and smooth. Add eggs, one at a time, continuing to blend with spatula. Stir in vanilla extract. Pour batter into spring …
From cookingwithnonna.com


RICOTTA CHEESECAKE RECIPE | GOURMET PROJECT: ITALIAN …
ricotta-cheesecake-recipe-gourmet-project-italian image
Place butter (cut in pieces), sugar and honey in the stand mixer and mix, (low/medium speed – kneading hook on) for a minute or less. Mix egg yolks and salt in a cup, and pour them in the mixer bowl. Mix a few seconds. Add the …
From gourmetproject.net


RICOTTA CHEESECAKE WITH FRESH RASPBERRIES - ONCE …
ricotta-cheesecake-with-fresh-raspberries-once image
Chill the crust in the freezer for about 10 minutes, then bake at 325°F for 10-15 minutes, until lightly golden. Meanwhile, make the filling. Add the cream cheese, sugar and salt to the bowl of a food processor. Process until soft and creamy, …
From onceuponachef.com


CRUSTLESS RICOTTA CHEESECAKE - HEALTHY RECIPES BLOG
crustless-ricotta-cheesecake-healthy-recipes-blog image
2022-03-22 Preheat your oven to 350 degrees F. Brush a 9-inch pie plate with a little butter. Cover the bottom with a parchment paper circle and brush it with more butter. In a medium mixing bowl, whisk together the ricotta, sweetener, …
From healthyrecipesblogs.com


10 BEST LEMON RICOTTA CHEESECAKE ITALIAN RECIPES
10-best-lemon-ricotta-cheesecake-italian image
2022-06-02 Blueberry-Lemon Ricotta Cheesecake Bars Our Best Bites. large egg, water, flour, frozen blueberries, sugar, sugar, lemon juice and 11 more.
From yummly.com


RICOTTA CHEESECAKE RECIPE - 2 SISTERS RECIPES BY ANNA …
ricotta-cheesecake-recipe-2-sisters-recipes-by-anna image
Step 1: Make the crust, press down into a 9 or 10-inch springform pan, and bake it for 5 minutes in a 350-degree oven. Step 2: Blend all the ingredients into a large mixing bowl. Pour the mixture over the crust. Final Step: Place the …
From 2sistersrecipes.com


BUDDY VALASTRO'S ITALIAN RICOTTA CHEESECAKE | RECIPE
buddy-valastros-italian-ricotta-cheesecake image
Position a rack in the center of the oven. Preheat to 400ºF. Butter a 9-inch spring form pan and place on a baking sheet. In a strand mixer fit with the paddle, beat the cheese, sugar, egg yolks, lemon zest, vanilla and liqueur on medium until …
From rachaelrayshow.com


CREAMY ITALIAN RICOTTA CHEESECAKE RECIPE - BAKER BY …
creamy-italian-ricotta-cheesecake-recipe-baker-by image
2021-03-31 For the Creamy Italian Ricotta Cheesecake: 4 blocks (920 grams) full-fat cream cheese, softened to room temperature; 1 and 1/2 cups (341 grams) whole milk ricotta cheese, at room temperature; 1 and 1/3 cups (266 grams) …
From bakerbynature.com


ITALIAN RICOTTA CHEESECAKE | CHEESECAKE RECIPE | SBS FOOD
italian-ricotta-cheesecake-cheesecake-recipe-sbs-food image
Beat the cream cheese and remaining sugar until smooth, then add the ricotta and beat again until smooth. Beat in the cream, then gradually beat in the eggs. Fold in the almond meal, candied peel ...
From sbs.com.au


ITALIAN RICOTTA CHEESECAKE RECIPE - LIVING RICH WITH …
italian-ricotta-cheesecake-recipe-living-rich-with image
2014-04-12 Instructions. Preheat oven to 325. Cream ricotta and cream cheese until smooth. Slowly add beaten eggs. Then add lemon juice, vanilla, cornstarch and flour. beat until smooth. Add melted butter, sugar and sour cream beat …
From livingrichwithcoupons.com


ITALIAN RICOTTA CHEESECAKE RECIPE - AN ITALIAN IN MY KITCHEN
2022-05-04 Press the mixture into a springform pan. Chill the crust while you make the filling. Beat the ricotta cheese, sugar, and vanilla in a mixing bowl, until combined and smooth. In a separate large bowl, beat the cream until it holds peaks. Pour the milk into a saucepan and sprinkle the gelatine over the top.
From anitalianinmykitchen.com
Cuisine Italian
Total Time 6 hrs 20 mins
Category Dessert
Calories 336 per serving


ITALIAN LEMON RICOTTA CHEESECAKE RECIPE - THE MEDITERRANEAN DISH
2022-04-13 Preheat the oven to 425 degrees F. Strain the ricotta cheese and discard the liquid. In the bowl of a standing mixer fitted with a blade, add the cheese, eggs, sugar, vanilla extract, and lemon zest. Mix, starting on low and increasing to medium-low (2 on the KitchenAid mixer) speed for 10 minutes.
From themediterraneandish.com
5/5 (26)
Total Time 11 hrs 30 mins
Category Dessert
Calories 385 per serving


RICOTTA CHEESECAKE - JUST 3 INGREDIENTS - THE PETITE COOK™
2021-08-01 Preheat oven to 350°F/180°C with the fan option off. Arrange the baking tray onto the middle shelf of the oven. Line with parchment paper a 7-inch springform cake pan. Using a hand mixer, beat the drained ricotta cheese on medium-low speed until smooth and lump-free, 1-2 minutes. Add the sugar and beat until smooth.
From thepetitecook.com


PEAR RICOTTA RECIPE - THERESCIPES.INFO
No Crust Italian Pear and Ricotta Cheesecake - Mangia Bedda trend www.mangiabedda.com. Mar 9, 2022Peel and thinly slice the remaining pear (or two pears if needed to cover the surface of the cake) and arrange the pieces in a fan formation over …
From therecipes.info


ITALIAN RICOTTA CHEESECAKE (WITH VIDEO) | HOW TO FEED A LOON
2020-10-11 Scrape down the sides of the bowl midway with a spatula. Add the ricotta cheese, flour, pine nuts, lemon zest, and lemon juice to the egg mixture. Stir with a wooden spoon until just combined. Transfer the mixture to the prepared pan. Place in the oven on the middle rack and bake for 30 minutes.
From howtofeedaloon.com


ITALIAN RICOTTA CHEESE CAKE WITH BLUEBERRIES
2019-01-11 Preheat the oven to 350°F (175°C). In a large bowl add the 3 eggs and the cup of sugar and mix well (mixer recommended) until light and fluffy. Add 3 cups of ricotta cheese and blend some more. Add 1 teaspoon of vanilla extract, the 1/4 teaspoon of orange extract (if using) and the finely grated zest of 1 orange.
From cookingwithmanuela.com


ITALIAN RICOTTA CHEESECAKE
Preheat oven to 325°F. 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.
From marthastewartwine.com


RICOTTA CHEESECAKE - COOKING WITH NONNA
Crust Preparations: In a bowl add the egg, milk, butter, sugar and baking powder. Completely mix these ingredients. Begin adding flour to the mix and work well. When all the ingredients are well amalgamated, move it to a flat surface and continue to work it with your hands until it reaches a firm consistency. Continue to add flower as needed.
From cookingwithnonna.com


ITALIAN RICOTTA CHEESECAKE WITH BERRIES | CHEF DENNIS
2021-04-18 Form crust into your springform pan and bake at 375 degrees for about 7 minutes. In your mixer blend together the ricotta cheese, mascarpone, and Greek yogurt. Blend until the mixture is smooth. Add the eggs one at a time until well blended. Next, add the sugar, flour, salt, grated lemon peel, lemon juice, and vanilla.
From askchefdennis.com


EASY RICOTTA CHEESECAKE - PRETTY. SIMPLE. SWEET.
2018-02-16 Using an electric mixer fitted with the paddle attachment, beat cream cheese on medium-low speed until smooth and lump-free, 1-2 minutes. Add ricotta and sugar and beat until combined and cheese is smooth. Beat in eggs, one at a time, until fully combined. Scrape down the sides and bottom of the bowl as necessary.
From prettysimplesweet.com


ITALIAN RICOTTA CHEESECAKE - THE NIGHT TIME COOK
For the Crust. Preheat the oven to 325°F. Prepare a 9-inch springform pan by spraying with cooking spray, or rubbing the bottom and sides liberally with butter and then a dusting of flour. In a food processor, combine the toasted almonds, flour, sugar, and …
From thenighttimecook.com


RICOTTA CHEESECAKE RECIPE - DINNER, THEN DESSERT
2021-09-27 Instructions. Preheat oven to 350 degrees. 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 …
From dinnerthendessert.com


ITALIAN CREAM CHEESE AND RICOTTA CHEESECAKE - RICH & DECADENT
2018-01-19 Instructions. Preheat oven to 350°F. Bring a pot or kettle of water to a boil. Lightly grease a 9-inch springform pan. Wrap the outside of the springform with 2 layers of aluminum foil and place it inside of a deep roasting pan or baking dish. Add cream cheese and ricotta to a large mixing bowl.
From bigflavorstinykitchen.com


ITALIAN RICOTTA CHEESECAKE FROM ARTUSO PASTRY - LITTLE ITALY
Preheat the oven to 350°F. To make the filling, rub the ricotta through a sieve or pulse until smooth in a food processor. Place the ricotta in a 3-quart bowl and stir in the sugar, then the eggs, one at a time. Stir in the vanilla, anisette, citron or candied fruit, and cinnamon. Pour the mixture over the crust in the pan.
From bronxlittleitaly.com


NO CRUST ITALIAN PEAR AND RICOTTA CHEESECAKE - MANGIA BEDDA
2022-03-09 Prepare the pan. Preheat oven to 350 degrees F. Grease the bottom and sides of a 9-inch spring form pan. Tear off a sheet of parchment paper large enough to cover the bottom and sides of the pan. Crumple it up into a ball. Open …
From mangiabedda.com


RICOTTA CHEESE CAKE - ITALIAN GRANDMA' GINA - WONDERFUL ...
2018-10-21 Ancient Roman-style cheesecake uses honey and a ricotta-like cheese along with flour and is traditionally shaped into loaves. Some recipes call for bay leaves, which may have been used as a preservative. Italian-style cheesecake uses ricotta or mascarpone cheese, sugar, vanilla extract, and sometimes barley flakes. This type of cheesecake is ...
From everybodylovesitalian.com


SIMPLE HOMEMADE RICOTTA - LA CUCINA ITALIANA
2022-03-25 To prepare 9 ounces of ricotta at home you’ll need: 1 q. fresh milk. 1 level tsp. salt. 3 Tbsp. lemon juice. Pour the milk into a saucepan and bring it to a boil. Add the salt and lemon juice and stir with a wooden spoon. After some minutes the milk will begin to form curds. Turn off the heat and continue stirring.
From lacucinaitaliana.com


RICOTTA CHEESECAKE - LIDIA
375 degrees F. In a large bowl, beat the egg yolks and sugar and salt with a whisk until pale yellow. Add the drained ricotta, lemon and orange zest and beat until blended thoroughly. Beat in the cream. With a rubber spatula, fold in the pine nuts and the raisins and rum, blending well.
From lidiasitaly.com


ITALIAN RICOTTA CHEESECAKE - JOY - OLIVER
2020-12-07 Beat on high for one minute to make creamy. Pour the Ricotta Cheesecake batter into the prepared spring form pan. Bake the cheesecake for 1 hour at 375 degrees. Shut the oven off and leave the cheesecake in the oven for 1 hour. Remove the cheesecake from the oven and allow it to cool.
From joyoliver.com


HOME COOKING: ITALIAN RICOTTA CHEESECAKE, THE PERFECT HOLIDAY …
2020-10-02 Pre-heat oven to 350° F. Prepare a 10-inch springform pan coating the sides & bottom with butter. In a zip-lock bag, gently roll a rolling pin over the graham crackers until crumbs are a fine, dusty consistency. Dust the bottom & sides of the pan with the graham cracker crumbs. Drain the excess water from the ricotta.
From lacucinaitaliana.com


RICOTTA CHEESECAKE - CIAO ITALIA
Chill covered for 30 minutes. Preheat oven to 375°F. When ready to bake, poke the shell evenly with a fork to make small holes. Line the shell with a sheet of parchment paper or foil and top with baking beans or marbles. Blind bake for 15 minutes, …
From ciaoitalia.com


ITALIAN RICOTTA CHEESECAKE RECIPE - PINTEREST
Italian Ricotta Cheesecake Recipe. 433 ratings · 2 hours · Vegetarian · Serves 12. Cupcake Project. 184k followers . Easy Cheesecake Recipes. Sour Cream Cheesecake. Cheesecake Decoration. Turtle Cheesecake. Snacks. Sour Cream Cheesecake. Cheesecake Decoration. Turtle Cheesecake. Snacks. More information.... Ingredients. Refrigerated. 4 Eggs. …
From pinterest.ca


RICOTTA CHEESECAKE - HEALTHY EATING AND GOOD FOOD HABITS
2021-08-02 Preheat oven to 350°F/180°C with the fan option off. Arrange the baking tray onto the middle shelf of the oven. Line with parchment paper a 7-inch springform cake pan. Using a hand mixer, beat the drained ricotta cheese on medium-low speed until smooth and lump-free, 1-2 minutes. Add the sugar and beat until smooth.
From eattricks.com


ITALIAN RICOTTA CHEESECAKE RECIPE - CHEF BILLY PARISI
2018-05-18 Form the almond meal mixture to the bottom of a 9” springform pan to make a crust. Set aside. In a standing mixer with the whisk attachment on high speed whip the cream cheese and sugar until light and fluffy, about 4 minutes. Next, add in the ricotta and whip for 4 more minutes. Stop and scrape.
From billyparisi.com


ITALIAN CHEESECAKE - LIDIA
Directions. 1. Preheat oven to 350 degrees F. Brush an 8-inch springform pan with butter on the bottom and sides. Coat bottom and sides with amaretto crumbs, tapping out excess. Put raisins in a small bowl and pour rum over, let soak while you make the filling. 2.
From lidiasitaly.com


NO BAKE RICOTTA CHEESECAKE - THIS ITALIAN KITCHEN
2022-05-31 Step 3: in a large bowl, use a handheld mixer to beat together the cream cheese and powdered sugar. Then, add in the ricotta cheese and vanilla and mix for 2-3 minutes until the mixture is well combined. Step 4: pour the filling on top of the graham cracker crust.
From thisitaliankitchen.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #preparation     #desserts     #oven     #cheesecake     #dietary     #low-sodium     #low-in-something     #equipment     #4-hours-or-less

Related Search