ITALIAN CREAM CHEESECAKE RECIPE RECIPES

Name: Italian Cream Cheese Cake
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 16 servings.
Cuisine: Europe, Italian
Ingredients: 1/2 cup butter, softened; 1/2 cup shortening; 2 cups sugar; 5 large eggs, separated, room temperature; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 1 teaspoon baking soda; 1 cup buttermilk; 1-1/2 cups sweetened shredded coconut; 1 cup chopped pecans; CREAM CHEESE FROSTING:; 11 ounces cream cheese, softened; 3/4 cup butter, softened; 6 cups confectioners' sugar; 1-1/2 teaspoons vanilla extract; 3/4 cup chopped pecans

ITALIAN CREAM CHEESE CAKE RECIPE: HOW TO MAKE IT

Italian Cream Cheese Cake Recipe: How to Make It image

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

Ingredients

1/2 cup butter, softened
1/2 cup shortening
2 cups sugar
5 large eggs, separated, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1-1/2 cups sweetened shredded coconut
1 cup chopped pecans
CREAM CHEESE FROSTING:
11 ounces cream cheese, softened
3/4 cup butter, softened
6 cups confectioners' sugar
1-1/2 teaspoons vanilla extract
3/4 cup chopped pecans

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.

A NEW YORKER'S REAL ITALIAN CHEESECAKE RECIPE - FOOD.COM

A New Yorker's Real Italian Cheesecake Recipe - Food.com image

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

Ingredients

10 sheets graham crackers, sheets ground in a food processor to texture of fine crumbs (should be a little over 1 cup total)
1 1/8 tablespoons sugar
4 1/2 tablespoons melted butter
24 ounces ricotta cheese
16 ounces cream cheese, softened
1 cup sugar
6 eggs
6 tablespoons flour
8 ounces sour cream
1 1/2 teaspoons vanilla extract

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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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

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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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!
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