Italian Cream Cheese And Ricotta Cheesecake Recipe 415 Food

ITALIAN (RICOTTA) CHEESECAKE

Steps:

• Preheat oven to 425°F.
• Butter bottom and sides of a 12-inch springform pan.
• Sprinkle bottom and sides of well buttered pan with Graham cracker crumbs.
• In a large bowl, beat drained ricotta until very smooth.
• Gradually add 1 1/2 cups sugar and egg yolks, beating after each addition.
• Beat in flour, lemon rind, and vanilla.
• In a small bowl, beat cream until cream holds its shape, but is not too stiff.
• In a smaller bowl, beat egg whites with remaining sugar until stiff; combine with whipped cream and fold into ricotta mixture.
• Pour mixture into prepared pan.
• Bake for 10 minutes.
• Lower oven temperature to 350°F and bake 1 hour.
• Turn off heat and allow cake to cool in oven with door closed (about 3-4 hours).
• Remove cooled cake from oven, carefully remove sides of pan, store cake (well wrapped) in refrigerator.
• Before serving, lightly sprinkle top of cake with Confectioner's (powdered, 10X) sugar.
• Cake may be served chilled or at room temperature.
• Note: Center of cheese cake will be lower than the sides when it is cooled.
• This is not a defect!
• It is supposed to be this way (makes it easier to hold the topping if you choose to use one).
• VARIATIONS: Add raisins, chopped citron or chopped maraschino cherries to the batter.
• Top cheese cake with crushed sugared strawberries or cherries before serving.
• Cover bottom of crumbed pan with drained, sweetened crushed pineapple, applesauce or sliced apples before adding batter to pan.
• Pie crust pastry may be used instead of Graham crumbs to line pan.

ITALIAN RICOTTA CHEESECAKE

Steps:

• Blend together ricotta and cream cheese, and add sugar.
• Beat in eggs , one at a time.
• Add lemon juice, vanilla, cornstarch, flour, and butter and mix well.
• Fold in sour cream.
• Pour into BUTTERED 10 inch springform pan.
• Put cake in cold oven (Do not preheat).
• Heat oven @ 325 degrees and bake for 1 hour.
• Turn oven off and leave cake in there for 2 hours. DO NOT open the oven door during this time while its cooling.
• Remove cake and finish cooling.
• Wrap and refrigerate. Cake is best the next day.

NICOLE'S ITALIAN RICOTTA CHEESECAKE

Steps:

• In a mixer, beat cream cheese and sugar until combined.
• Add ricotta cheese and sour cream and whip until smooth.
• Mix in eggs, vanilla and anise extract.
• Slowly add in flour and mix well at high speed three minutes.
• Pour into a greased and floured spring form pan.
• Bake at 425 for 15 minutes.
• Reduce heat to 350 and bake one hour until set and starting to brown.
• Toothpick will come out clean when inserted in center.
• Cool completely. Refrigerate at least 4 hours before serving.

RICOTTA CREAM CHEESE CHEESECAKE

Steps:

• Preheat oven to 325°F (165°C). Wrap the outside bottom of a 10-inch springform pan with foil to prevent water seeping in while baking.
• Cream together ricotta cheese, cream cheese and sugar until smooth.
• Mix in the eggs one at a time.
• Add flour one tablespoon at a time, mixing well.
• Stir in the sour cream and vanilla.
• Pour mixture into a 10 inch springform pan.
• Place cheesecake in a large rectangular pan filled with 2 inches of hot water.
• Carefully put into preheated oven without spilling water.
• Bake for 90 minutes.
• After 90 minutes turn oven off, but leave the cake in the oven for another 60 minutes (do not open door).
• Cool on counter for 60 minutes and then refrigerate.
• Serve when thoroughly chilled.