Italian Cream Cheese And Ricotta Cheesecake 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 CREAM CHEESE AND RICOTTA CHEESECAKE

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.

SICILIAN RICOTTA CHEESECAKE

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Set rack in the middle of the oven. Butter and flour a 9 1/2 inch springform pan, and tap out excess flour.
• Place the ricotta in a large mixing bowl, and stir it as smooth as possible with a rubber spatula. Stir the sugar and flour together thoroughly into the ricotta. Stir in the eggs 1 at a time. Blend in the vanilla, cinnamon, orange zest, and salt. Pour batter into the prepared pan.
• Bake in the center of the oven for about 1 1/4 to 1 1/2 hours, until a light golden color. Make sure the center is fairly firm, and the point of a sharp knife inserted in the center comes out clean. Cool on a wire rack. It will sink slightly as it cools. Cover, and chill till serving time.

ITALIAN RICOTTA CHEESECAKE

Steps:

• Preheat oven to 325 degrees. Set rack in the middle of the oven.
• Butter and flour a 9-by-2-inch springform pan and tap out excess flour. Place on a rimmed baking sheet.
• In a medium bowl, sift sugar and flour.
• In a large bowl, combine ricotta and zest and whisk until smooth. Add sugar and flour mixture and gently mix to combine.
• Add eggs, 1 at a time, and whisk to combine. Add the vanilla and salt.
• Pour batter into the prepared pan. Bake in the center of the oven for about 55 to 60 minutes, until a light golden color. Make sure the center is fairly firm and the point of a sharp knife inserted in the center comes out clean.
• Cool completely on a wire rack. Cover with plastic wrap and transfer to refrigerator until chilled, at least 2 hours.

ITALIAN RICOTTA CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat two 9-inch pie pans with vegetable oil cooking spray.
• Beat eggs in a large bowl. Mix in the ricotta cheese, vanilla, cinnamon, sugar, zest, and whiskey. Pour into prepared pans.
• Bake in preheated oven for 1 hour to 1 hour 15 minutes, until firm. Let cool, then refrigerate until cold.

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.

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.

JESSE'S ITALIAN RICOTTA CHEESECAKE

Steps:

• Do not preheat the oven.
• Butter the sides and bottom of a 10 inch spring form pan.
• Blend the cheeses.
• Add sugar to the cheese mixture and mix well.
• Beat in the eggs one at a time.
• Add the vanilla, lemon juice corn starch, and butter and blend well.
• Fold-in the sour cream.
• Pour the batter into the prepared spring form pan.
• Place the pan in a cold oven and cook at 325° for one hour.
• Do not open the door during cooking. Once the cooking time is up, turn off the oven and let the cheese cake cool in the oven for at least two hours.
• Use your favorite topping. I like fresh strawberries or canned light cherry pie filling.

ITALIAN RICOTTA CHEESECAKE

Steps:

• Crust-sprinkle bottom of greased 9-inch springform pan evenly with ground pecans; set aside.
• Filling-In a large mixer bowl, beat ricotta cheese and sugar on med-high speed for 3 minutes.
• Add flour and mix for about 3 minutes.
• Add eggs, one at a time, beating after each addition.
• Add almond extract.
• Pour batter over crust.
• Bake in a preheated 325° oven for 55-65 minutes or until the top is light brown and the center has a slight jiggle to it.
• Cool on a rack for 2 hours.
• Cover with plastic wrap and refrigerate for at least 6 hours before decorating.
• Topping: after cake has chilled, dust top with a sprinkling of powdered sugar.