Raos Italian Cheesecake Recipe 435

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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 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

A NEW YORKER'S REAL ITALIAN CHEESECAKE



A New Yorker's Real Italian Cheesecake image

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

10 sheets graham crackers, sheets ground in a food processor to texture of fine crumbs (should be a little over 1 cup total)
1 1/8 tablespoons sugar
4 1/2 tablespoons melted butter
24 ounces ricotta cheese
16 ounces cream cheese, softened
1 cup sugar
6 eggs
6 tablespoons flour
8 ounces sour cream
1 1/2 teaspoons vanilla extract

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



Italian Cheesecake image

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

1 ½ pounds ricotta cheese
2 cups confectioners' sugar
3 eggs
1 ½ teaspoons vanilla extract
½ teaspoon almond extract
½ teaspoon rum flavored extract
1 tablespoon grated lemon zest
¼ cup fresh lemon juice
1 tablespoon grated orange zest

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

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.

RAO'S ITALIAN CHEESECAKE RECIPE - (4.3/5)



Rao's Italian Cheesecake Recipe - (4.3/5) image

Provided by á-9896

Number Of Ingredients 8

1/4 cup Italian bread crumbs
1 pound ricotta cheese
1 pound cream cheese
6 large eggs
1 3/4 cups sugar
2 1/2 teaspoons pure vanilla extract
1 teaspoon lemon zest
2 cups sour cream

Steps:

  • Preheat oven to 300 F. Lightly butter 9-inch springform pan and coat it with breadcrumbs, shaking off any excess. Press the ricotta cheese through a fine sieve, combine it with cream cheese into the large bowl of an electric mixer. Beat on medium speed with the whisk attachment (not the paddle) for a total of five minutes, stopping several times to scrape the sides of the bowl with a rubber spatula. Add eggs, one at a time and beat until well incorporated (scrape the bowl if necessary). Add 1 1/4 cups of sugar (slowly), 2 teaspoons of vanilla and lemon zest and beat for an additional four minutes. Pour the mixture into the pan. The pan should be 4/5 full. It may not be necessary to use all of the mixture. Bake for 50 minutes, decrease the temperature to 285 F and bake for another 30 minutes. After the cake is put in the oven, beat (using the cleaned whisk attachment) together the sour cream and the remaining sugar and vanilla. Chill. When baking time is finished, generously coat the top of the cake with the cold sour cream mixture. Reset the oven to 300 F and bake for another 10 minutes. Remove from the oven and cool on a wire rack. When cool, remove the springform pan and refrigerate until ready to serve.

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