ITALIAN CHEESECAKE RICOTTA RECIPES

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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

BUDDY VALASTRO'S ITALIAN RICOTTA CHEESECAKE | RECIPE ...



Buddy Valastro's Italian Ricotta Cheesecake | Recipe ... image

You will win Friendsgiving with this dessert.

Provided by Buddy Valastro

Number Of Ingredients 9

Unsalted butter
for greasing cake pan
3 pounds whole-milk ricotta
1 cup sugar
4 large eggs
separated
Finely grated zest of 1 large lemon
1 teaspoon pure vanilla extract
1 tablespoon Strega liqueur (Cointreau or Triple Sec may be substituted)

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

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