ITALIAN CREAM CHEESE AND RICOTTA CHEESECAKE RECIPE ...
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
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
ITALIAN (RICOTTA) CHEESECAKE RECIPE - FOOD.COM
This is the recipe I have used for years to make "Italian" cheese cake. It is a wonderful, basic cheese cake which easily lends itself to "variations".
Total Time 1 hours 40 minutes
Prep Time 30 minutes
Cook Time 1 hours 10 minutes
Yield 1 12inch cheese cake, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F.
- Butter bottom and sides of a 12-inch springform pan.
- Sprinkle bottom and sides of well buttered pan with Graham cracker crumbs.
- In a large bowl, beat drained ricotta until very smooth.
- Gradually add 1 1/2 cups sugar and egg yolks, beating after each addition.
- Beat in flour, lemon rind, and vanilla.
- In a small bowl, beat cream until cream holds its shape, but is not too stiff.
- In a smaller bowl, beat egg whites with remaining sugar until stiff; combine with whipped cream and fold into ricotta mixture.
- Pour mixture into prepared pan.
- Bake for 10 minutes.
- Lower oven temperature to 350°F and bake 1 hour.
- Turn off heat and allow cake to cool in oven with door closed (about 3-4 hours).
- Remove cooled cake from oven, carefully remove sides of pan, store cake (well wrapped) in refrigerator.
- Before serving, lightly sprinkle top of cake with Confectioner's (powdered, 10X) sugar.
- Cake may be served chilled or at room temperature.
- Note: Center of cheese cake will be lower than the sides when it is cooled.
- This is not a defect!
- It is supposed to be this way (makes it easier to hold the topping if you choose to use one).
- VARIATIONS: Add raisins, chopped citron or chopped maraschino cherries to the batter.
- Top cheese cake with crushed sugared strawberries or cherries before serving.
- Cover bottom of crumbed pan with drained, sweetened crushed pineapple, applesauce or sliced apples before adding batter to pan.
- Pie crust pastry may be used instead of Graham crumbs to line pan.
Nutrition Facts : Calories 425.1, FatContent 21.2, SaturatedFatContent 12.7, CholesterolContent 182.1, SodiumContent 141, CarbohydrateContent 41.6, FiberContent 0.2, SugarContent 33.9, ProteinContent 17.5
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