CLASSIC ITALIAN CHEESECAKE
Make Mamma proud with this rich, dense Classic Italian Cheesecake recipe. Made with ricotta instead of cream cheese, our Classic Italian Cheesecake will be a welcome addition at any big family dinner.
Provided by My Food and Family
Categories Italian Food
Time 1h45m
Yield Makes 16 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F if using a silver 9-inch springform pan (or to 325°F if using a dark nonstick 9-inch springform pan). Mix crumbs, butter and 2 Tbsp. sugar. Press firmly onto bottom of pan. Bake 10 minutes.
- Meanwhile, beat ricotta cheese, 1-1/4 cups sugar and flour in large bowl with electric mixer on medium speed until well blended. Add whipping cream, vanilla and zest; mix well. Add eggs, 1 at a time, mixing just until blended after each addition. Pour over crust.
- Bake 1 hour and 20 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.
Nutrition Facts : Calories 280, Fat 15 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 110 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 9 g
ITALIAN CHEESECAKE
A slightly lighter version of cheesecake without the crust!
Provided by Lynn-Pgh
Categories World Cuisine Recipes European Italian
Time 1h30m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (205 degrees C). Grease and flour one 9 inch round springform or regular pan.
- Combine the ricotta, confectioners' sugar and eggs. Blend well. Stir in vanilla, almond extract, rum extract, lemon juice, lemon zest and orange zest. Beat by hand until smooth and creamy. Pour batter into the prepared pan.
- Bake at 400 degrees F (205 degrees C) for 40 minutes, until golden. Place on a rack and cool.
Nutrition Facts : Calories 178.5 calories, Carbohydrate 23.6 g, Cholesterol 64.1 mg, Fat 5.8 g, Fiber 0.1 g, Protein 8.1 g, SaturatedFat 3.2 g, Sodium 88.8 mg, Sugar 20.1 g
ITALIAN CREAM CHEESE AND RICOTTA CHEESECAKE
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 Recipes European Italian
Time 6h15m
Yield 8
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, Carbohydrate 49.8 g, Cholesterol 228 mg, Fat 50.1 g, Fiber 0.1 g, Protein 16.1 g, SaturatedFat 30.7 g, Sodium 384.2 mg, Sugar 38.2 g
EASY ITALIAN CHEESECAKE
Make and share this Easy Italian Cheesecake recipe from Food.com.
Provided by chef 998002
Categories Cheesecake
Time 11m
Yield 1 cheesecake, 14 serving(s)
Number Of Ingredients 5
Steps:
- blend all ingredients and put into a 10 inch cake pan, either glass, or round.
- preheat oven to 300 and bake for 1 1/2 hours.
- bake until top is brown and knife inserted in the center comes out clean.
Nutrition Facts : Calories 195.2, Fat 10.2, SaturatedFat 6, Cholesterol 108.7, Sodium 79.6, Carbohydrate 16.4, Sugar 14.6, Protein 9.6
OLD-WORLD RICOTTA CHEESECAKE
I reconstructed this dessert based on an old recipe that had been in the family for years but was never written down. The subtle cinnamon flavor of the zwieback crust reminds me of the cheesecake I enjoyed as a child, but substitute other crumbs if you like. -Mary Beth Jung, Hendersonville, North Carolina
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Combine zwieback crumbs, sugar and cinnamon; mix in butter until mixture is crumbled. Press onto bottom and 1-1/2 in. up sides of a greased 9-in. springform pan. Refrigerate until chilled., Preheat oven to 350°. Beat all filling ingredients except eggs until smooth. Add eggs; beat on low until combined. Pour into crust. Place pan on a baking sheet., Bake until center is set, about 50 minutes. Remove from oven; let stand 15 minutes, leaving oven on. Combine topping ingredients; spoon around edge of cheesecake. Carefully spread over filling. Bake 10 minutes longer. Loosen sides from pan with a knife; cool 1 hour. Refrigerate 3 hours or overnight, covering when completely cooled. Remove rim from pan. Refrigerate leftovers.
Nutrition Facts : Calories 260 calories, Fat 14g fat (9g saturated fat), Cholesterol 83mg cholesterol, Sodium 191mg sodium, Carbohydrate 25g carbohydrate (16g sugars, Fiber 0 fiber), Protein 7g protein.
NO CRUST RICOTTA CHEESECAKE
This is an especially simple cheesecake because it has no crust at all. It is made with ricotta cheese, according to a traditional Italian recipe, and it's lighter and fluffier than New York Cheesecake.
Provided by Olha7397
Categories Cheesecake
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees. Coat the inside of a 9-inch springform pan with cooking spray.
- Place the ricotta cheese in a strainer set over a bowl and let stand for 15 minutes, stirring occasionally, to drain off excess moisture.
- Place the egg whites in a large mixing bowl and beat on high speed with an electric mixer fitted with a whisk attachment until the whites just hold stiff peaks. Do not overwhip. The whites should look smooth, not grainy.
- Combine the egg yolks and granulated sugar in another large mixing bowl and beat on high speed until pale yellow, about 5 minutes. Stir in the ricotta, vanilla, lemon zest, cinnamon, and nutmeg until just combined. Fold the egg whites into the ricotta mixture with a rubber spatula. Place the prepared springform pan on a baking sheet and pour in the filling.
- Bake the cheesecake until it is deep golden brown and pulling away from the sides of the pan, about 1 hour and 20 minutes. As soon as the cake is out of the oven, run a sharp paring knife around the edge of the pan to separate the cheesecake from the sides of the pan. Transfer the pan to a wire rack and let the cheesecake cool completely. Cover it with plastic wrap and refrigerate it until serving, at least 6 hour and up to 1 day.
- Before serving, remove the sides of the pan and dust with confectioners' sugar. Makes 8 to 10 servings.
- Mom's Big Book of Baking.
Nutrition Facts : Calories 306.9, Fat 17.4, SaturatedFat 10, Cholesterol 193.7, Sodium 142.9, Carbohydrate 20.5, Fiber 0.1, Sugar 17.2, Protein 16.7
AMARETTO CHEESECAKE
Sometimes the best-loved recipes are the most basic. Just ask my family who raves over this classic amaretto cheesecake. It's rich, creamy and versatile to boot! -Barbara Caine, Sussex, New Jersey
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the cracker crumbs, butter and sugar. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan., In a large bowl, beat cream cheese and sugar until smooth. Beat in the Amaretto, extracts and salt. Add eggs; beat on low speed just until combined. Pour into crust. Place pan on a baking sheet., Bake at 325° until center is almost set, 55-60 minutes. Let stand for 5 minutes. Combine the sour cream, sugar and almond extract; spread over top of cheesecake. Bake 5 minutes longer., Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.
Nutrition Facts : Calories 632 calories, Fat 43g fat (27g saturated fat), Cholesterol 199mg cholesterol, Sodium 423mg sodium, Carbohydrate 48g carbohydrate (40g sugars, Fiber 0 fiber), Protein 10g protein.
More about "easy italian cheesecake food"
ITALIAN LEMON RICOTTA CHEESECAKE RECIPE - THE MEDITERRANEAN DISH
From themediterraneandish.com
5/5 (99)Total Time 11 hrs 30 minsCategory DessertPublished Apr 13, 2022
CANNOLI CHEESECAKE (EASY ITALIAN DESSERT) - SNAPPY GOURMET
From snappygourmet.com
EASY RICOTTA CHEESECAKE - PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
ITALIAN CHEESECAKE RECIPE | CHEESECAKE RECIPES | PBS FOOD
From pbs.org
THE 15 BEST IDEAS FOR ITALIAN CHEESE CAKE – EASY RECIPES TO MAKE …
From eatwhatweeat.com
EASY ITALIAN CHEESECAKE RECIPE RECIPE | PBS FOOD
From pbs.org
EASY CANNOLI CHEESECAKE RECIPE [ITALIAN CHEESECAKE]
From nonnabox.com
SUPER EASY ITALIAN CHEESECAKE - EAT GOOD 4 LIFE
From eatgood4life.com
EASY RICOTTA CAKE RECIPE (WITH CAKE MIX) - CRAYONS
From crayonsandcravings.com
EASY ITALIAN LOVE CAKE - LOVEFOODIES
From lovefoodies.com
CRUSTLESS RICOTTA CHEESECAKE - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
ITALIAN CHEESECAKE RECIPE - EASY FOOD COOKING RECIPES
From easyfoodcookingrecipes.com
AUTHENTIC ITALIAN CHEESECAKE RECIPE WITH RICOTTA AND …
From savoringitaly.com
THE BEST ITALIAN CHEESECAKE RECIPE EVER IN 4 EASY STEPS
From cheesecakesworld.com
EASY ITALIAN CHEESECAKE RECIPE | PIZZA DOLCE - ITALIAN FOOD
From cfood.org
BUDDY VALASTRO'S ITALIAN RICOTTA CHEESECAKE - RACHAEL RAY SHOW
From rachaelrayshow.com
STRAWBERRY CHEESECAKE RECIPE (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love