Sicilian 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.

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.

CLASSIC ITALIAN CHEESECAKE

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.

SICILIAN CHEESECAKE

Steps:

• Generously butter a 9-inch springform pan.
• Set the oven at 325 degrees.
• In a large mixing bowl with a wooden spoon, beat the ricotta and sugar until the mixture is completely smooth.
• Beat in the egg yolks one-at-a-time, then add the cream, vanilla, salt and anisette.
• Sift the flour into the mixture and stir thoroughly.
• Add the orange and lemon rinds.
• In the bowl of an electric mixer beat the egg whites until they are firm and hold their shape, then fold them gently but thoroughly into the ricotta mixture.
• Pour the batter into the prepared pan and transfer the cheesecake to the hot oven.
• Bake it for 1 hour and 20 minutes or until the center of the cake is set if you shake the pan gently.
• Turn the oven off, prop the door open (with a wooden spoon, if necessary), and let the cheesecake sit in the turned-off oven for 30 minutes.
• Transfer the cheesecake to a wire rack and leave it to cool completely.
• Release the spring from the pan and carefully run a knife around the edge of the cake.
• Lift off the side of the springform and refrigerate the cake for several hours or until it is cold.
• Just before serving, sprinkle the top with confectioners sugar.
• Cut the cake into wedges and serve with a bowl of strawberries, if desired.

SICILIAN CHEESECAKE

Steps:

• In a small bowl, mix together the crushed cookies and butter. Press into the bottom of a 9 inch springform pan. Refrigerate while you prepare the filling.
• In a medium bowl, beat the ricotta cheese, 1 cup of confectioners' sugar, and vanilla until light and fluffy using an electric mixer. Stir in candied peel and 2 ounces of grated chocolate by hand. Spoon the filling over the chilled crust, and smooth out the top surface. Refrigerate for 6 hours, or overnight.
• Just before serving, whip cream with 1 tablespoon of confectioners' sugar until stiff in a small bowl using an electric mixer. Run a knife around the outside edge of the cake, and remove the sides of the pan. Spread the whipped cream over the top of the cake, and sprinkle with remaining grated chocolate. Serve immediately.

MINI SICILIAN CHEESECAKES

Steps:

• Preheat the oven to 350°F
• Using an electric mixer, beat the eggs and vanilla on high speed until pale yellow and fluffy, about 7 minutes. Slowly beat in the granulated sugar. On low speed, mix in the ricotta, lemon peel and flour.
• Line a muffin pan with 12 foil baking liners and lightly spray with cooking spray.
• Pour the cheese mixture into the foil liners.
• Place the muffin pan on a rimmed baking sheet, transfer to the oven and pour about 1 1/2 cups water onto the baking sheet to make a water bath.
• Bake until the cheesecake centers are just set, about 20 minutes.
• Remove the muffin pan from the baking sheet, then top the cheesecakes with the pine nuts, patting gently to adhere.
• Let cool for about 30 minutes, then dust with confectioners' sugar.