ITALIAN CHEESECAKE RECIPE RECIPES
BUDDY VALASTRO'S ITALIAN RICOTTA CHEESECAKE | RECIPE ...
You will win Friendsgiving with this dessert.
Provided by Buddy Valastro
Number Of Ingredients 9
Steps:
- Position a rack in the center of the oven
- Preheat to 400ºF
- Butter a 9-inch spring form pan and place on a baking sheet
- In a strand mixer fit with the paddle, beat the cheese, sugar, egg yolks, lemon zest, vanilla and liqueur on medium until very smooth, about 4 minutes
- Transfer the mixture to a mixing bowl and wipe out the mixer bowl
- Put the egg whites in the mixer bowl and whip until soft peaks form
- Fold the whites by thirds into the cheese mixture
- Pour mixture into the prepared baking pan and level it
- Put the cake in the oven and immediately lower the heat to 350ºF
- Bake until the cake has risen higher on the sides than in the middle and is set but jiggling in the center, 1 hour, 10 minutes
- Turn off the oven and prop the door open; a wine cork is a good tool for propping the door open just enough
- (Be careful not to let if fall into the oven
- ) Let the cake cool completely in the oven for 1 hour, then cover the cake with plastic wrap and refrigerate it for at least 3 hours or overnight before removing the springform sides
- Slice and serve
A NEW YORKER'S REAL ITALIAN CHEESECAKE RECIPE - FOOD.COM
WARNING: once you eat this you will NEVER be able to eat any other cheesecake as long as you live! But it is so worth it! YUMMY! As I cheesecake lover, I am almost bummed to have eaten this because after tasting it no other cheesecake ever compares to its superior taste!
Total Time 4 hours 45 minutes
Prep Time 45 minutes
Cook Time 4 hours
Yield 12 slices, 12 serving(s)
Number Of Ingredients 10
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!
Nutrition Facts : Calories 486.4, FatContent 33, SaturatedFatContent 19.5, CholesterolContent 197.7, SodiumContent 308.4, CarbohydrateContent 33.7, FiberContent 0.4, SugarContent 22, ProteinContent 14.5
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RICOTTA CHEESECAKE RECIPE | FOOD NETWORK
This no-crust cheesecake has a light texture and a rich, eggy flavor. It will rise like a souffle in the oven and then fall during the last 10 minutes or so of baking. To save time, I utilize the food processor and the electric mixer — a little extra cleanup, but I'm able to whip the egg whites and mix the batter without washing and drying the bowl of my mixer during preparation.
From foodnetwork.com
Reviews 3.7
Total Time 1 hours 35 minutes
Category dessert
Cuisine italian
From foodnetwork.com
Reviews 3.7
Total Time 1 hours 35 minutes
Category dessert
Cuisine italian
- Bake until the cake is deep golden brown and the sides begin to pull away from the pan, about 1 hour and 20 minutes. Transfer to the rack to let cool completely. Cover with plastic wrap and refrigerate until serving, at least 6 hours and up to 1 day. To serve, release the sides of the springform pan, dust with confectioners' sugar using the strainer, and cut into wedges.
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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
From tasteofhome.com
Reviews 5
Total Time 60 minutes
Category Desserts
Cuisine Europe, Italian
Calories 736 calories per serving
From tasteofhome.com
Reviews 5
Total Time 60 minutes
Category Desserts
Cuisine Europe, Italian
Calories 736 calories per serving
- 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.
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BUDDY VALASTRO'S ITALIAN RICOTTA CHEESECAKE | RECIPE ...
You will win Friendsgiving with this dessert.
From rachaelrayshow.com
From rachaelrayshow.com
- Slice and serve
See details
A NEW YORKER'S REAL ITALIAN CHEESECAKE RECIPE - FOOD.COM
WARNING: once you eat this you will NEVER be able to eat any other cheesecake as long as you live! But it is so worth it! YUMMY! As I cheesecake lover, I am almost bummed to have eaten this because after tasting it no other cheesecake ever compares to its superior taste!
From food.com
Reviews 5.0
Total Time 4 hours 45 minutes
Calories 486.4 per serving
From food.com
Reviews 5.0
Total Time 4 hours 45 minutes
Calories 486.4 per serving
- Enjoy!
See details
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
From tasteofhome.com
Reviews 5
Total Time 60 minutes
Category Desserts
Cuisine Europe, Italian
Calories 736 calories per serving
From tasteofhome.com
Reviews 5
Total Time 60 minutes
Category Desserts
Cuisine Europe, Italian
Calories 736 calories per serving
- 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.
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ITALIAN CHEESECAKE RECIPE | ALLRECIPES
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