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 Italian Recipes
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 CREAM CHEESE CAKE RECIPE: HOW TO MAKE IT
Buttermilk makes every bite of this awesome Italian cream cheese cake recipe moist and flavorful. I rely on this recipe year-round.—Joyce Lutz, Centerview, Missouri
Provided by Taste of Home
Categories Desserts
Total Time 60 minutes
Prep Time 40 minutes
Cook Time 20 minutes
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Grease and flour three 9-in. round baking pans. In a large bowl, cream butter, shortening and sugar until light and fluffy, 5-7 minutes. Beat in egg yolks and vanilla. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Beat until just combined. Stir in coconut and pecans., In another bowl, beat egg whites with clean beaters until stiff but not dry. Fold one-fourth of the egg whites into batter, then fold in remaining whites. Pour into prepared pans., Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, beat cream cheese and butter until smooth. Beat in confectioners’ sugar and vanilla until fluffy. Stir in pecans. Spread frosting between layers and over top and sides of cake. Refrigerate.
Nutrition Facts : Calories 736 calories, FatContent 41g fat (19g saturated fat), CholesterolContent 117mg cholesterol, SodiumContent 330mg sodium, CarbohydrateContent 90g carbohydrate (75g sugars, FiberContent 2g fiber), ProteinContent 7g protein.
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