ITALIAN CREAM CHEESE AND RICOTTA CHEESECAKE
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
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
CLASSIC ITALIAN CHEESECAKE
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
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
RAO'S ITALIAN CHEESECAKE RECIPE - (4.3/5)
Provided by á-9896
Number Of Ingredients 8
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.
ITALIAN CHEESECAKE
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
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
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