Jesses Italian Ricotta Cheesecake Recipes

ITALIAN CREAM CHEESE AND RICOTTA CHEESECAKE

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.

ITALIAN RICOTTA CHEESECAKE

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

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.

JESSE'S ITALIAN RICOTTA CHEESECAKE

Steps:

• Do not preheat the oven.
• Butter the sides and bottom of a 10 inch spring form pan.
• Blend the cheeses.
• Add sugar to the cheese mixture and mix well.
• Beat in the eggs one at a time.
• Add the vanilla, lemon juice corn starch, and butter and blend well.
• Fold-in the sour cream.
• Pour the batter into the prepared spring form pan.
• Place the pan in a cold oven and cook at 325° for one hour.
• Do not open the door during cooking. Once the cooking time is up, turn off the oven and let the cheese cake cool in the oven for at least two hours.
• Use your favorite topping. I like fresh strawberries or canned light cherry pie filling.

NICOLE'S ITALIAN RICOTTA CHEESECAKE

Steps:

• In a mixer, beat cream cheese and sugar until combined.
• Add ricotta cheese and sour cream and whip until smooth.
• Mix in eggs, vanilla and anise extract.
• Slowly add in flour and mix well at high speed three minutes.
• Pour into a greased and floured spring form pan.
• Bake at 425 for 15 minutes.
• Reduce heat to 350 and bake one hour until set and starting to brown.
• Toothpick will come out clean when inserted in center.
• Cool completely. Refrigerate at least 4 hours before serving.