Nicoles Italian Ricotta Cheesecake Recipes

SICILIAN RICOTTA CHEESECAKE

Steps:

• A few hours before baking, place the whole milk ricotta cheese in a cheesecloth lined strainer over a bowl. Cover with plastic wrap and allow to sit in the refrigerate to drain.
• Preheat your oven to 350"F.
• In the bowl of your mixer whisk together the eggs and sugar until nice and creamy. Add the butter one tablespoon at a time until nicely incorporated. Add the orange or lemon zest and scrape in the vanilla seeds. Add the baking powder and coconut flour and using a spatula mix to combine. Fold in the ricotta cheese.
• Butter a 9 inch spring form cake pan and sprinkle it all over with some of the sugar to lightly coat the bottom and the sides. Spoon the cake mixture in the pan and set the pan on a baking sheet.
• Bake in the preheated oven for about 1 hour and 20 minutes, or until the cake is golden brown around the sides and pulls away slightly from the sides. Your house should smell amazing by now, and that's a good indicator the cake is ready. Allow the cake to cool off completely before unfolding the spring-form pan.
• Set on a serving platter and sprinkle with powder sugar or make a light glaze to drizzle on top.

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 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.

SICILIAN RICOTTA CHEESECAKE

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.

ITALIAN RICOTTA CHEESECAKE

Steps:

• Blend together ricotta and cream cheese, and add sugar.
• Beat in eggs , one at a time.
• Add lemon juice, vanilla, cornstarch, flour, and butter and mix well.
• Fold in sour cream.
• Pour into BUTTERED 10 inch springform pan.
• Put cake in cold oven (Do not preheat).
• Heat oven @ 325 degrees and bake for 1 hour.
• Turn oven off and leave cake in there for 2 hours. DO NOT open the oven door during this time while its cooling.
• Remove cake and finish cooling.
• Wrap and refrigerate. Cake is best the next day.

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.

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.