5 ITALIAN CHEESE RECIPES

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ITALIAN CHEESE BOMBS | 5 INGREDIENT ITALIAN APPETIZERS!



Italian Cheese Bombs | 5 ingredient Italian appetizers! image

Italian Cheese Bombs are biscuit dough wrapped around Tomato Basil Cheddar Cheese brushed with Italian garlic butter, baked to perfection in a cast-iron skillet, and served with marinara for dipping. These 5-ingredient appetizers are a perfect snack for your next party or tailgate!

Provided by Michaela Kenkel

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 8

Number Of Ingredients 6

1 (16 ounce can- 8 count) refrigerated biscuits, cut in half
1 (8 ounce) Tomato Basil Cheese by Jisa Farmstead Cheese, cut into 16 squares
1/2 stick (1/4 cup) salted butter, melted
2 teaspoons Italian seasoning
1 teaspoon garlic powder
marinara sauce for dipping

Steps:

  • Preheat oven to 400 degrees. Spray a cast-iron skillet with non-stick cooking spray.
  • Cut the cheese block into 16 even-sized squares. Cut each biscuit in half.
  • Place one cube of the cheese in the middle of the biscuit dough and wrap around the cheese, pinching it closed.
  • Place each ball seam side down in the prepared skillet, leaving space in between them for them to grow.
  • Whisk the garlic powder and Italian seasoning into the melted butter, and brush over the tops of the balls. Set remaining butter aside.
  • Bake for 12-15 minutes or until the cheese bombs are golden brown on top.
  • Brush with the remaining butter when you take them out if desired.
  • Serve hot with a marinara sauce for dipping.

Nutrition Facts : Calories 58 calories, CarbohydrateContent 4 grams carbohydrates, CholesterolContent 9 milligrams cholesterol, FatContent 4 grams fat, FiberContent 1 grams fiber, ProteinContent 2 grams protein, SaturatedFatContent 2 grams saturated fat, ServingSize 1, SodiumContent 146 grams sodium, SugarContent 1 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 2 grams unsaturated fat

ITALIAN CREAM CHEESE AND RICOTTA CHEESECAKE RECIPE ...



Italian Cream Cheese and Ricotta Cheesecake Recipe ... 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    European    Italian

Total Time 6 hours 15 minutes

Prep Time 15 minutes

Cook Time 2 hours 0 minutes

Yield 1 9-inch cheesecake

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, CarbohydrateContent 49.8 g, CholesterolContent 228 mg, FatContent 50.1 g, FiberContent 0.1 g, ProteinContent 16.1 g, SaturatedFatContent 30.7 g, SodiumContent 384.2 mg, SugarContent 38.2 g

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