Italian Cheesecake Recipes

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.

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.

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.

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!

Steps:

• For the dough: In a stand mixer fitted with the paddle attachment, cream the butter and granulated sugar together. Scrape down the sides and add the lemon and orange zests. Turn the mixer back on to low speed. Add the milk and egg. Turn the speed to medium and mix until well combined (scrape the sides of the bowl if necessary). Turn the mixer off and add the flour. Carefully turn the mixer on a slow speed and mix just until a dough forms, scraping down the sides as necessary.
• Turn the dough out onto a clean work surface dusted with flour. Knead until it forms a ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes or until firm.
• Preheat the oven to 325 degrees F.
• For the filling: Combine the ricotta cheese, granulated sugar, custard/pudding, lemon zest, orange zest and semolina flour in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium-low speed until combined. Add the vanilla orange and blossom water. Add in the whole eggs and egg yolks in 3 batches. Mix on slow speed in between each addition.
• Grease the inside of a 9-inch nonstick springform pan with pan spray. Roll the dough into a circle approximately 14 inches wide. Roll the dough into the pan and press it out into an even layer across the bottom and up the sides of the pan.
• Pour the filling into the pan and place on a rimmed baking sheet. Bake until cheesecake is golden brown, 80 to 90 minutes. Remove from the oven and allow to cool completely before removing from the pan.
• Remove from the pan and put onto a decorative plate or platter. Dust the top with powdered sugar using a small mesh strainer. Decorate the center with fresh cranberries and sprigs of rosemary.

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.