LIMONCELLO RICOTTA CHEESECAKE
Steps:
- Preheat the oven to 350 degrees F. Position a rack in the center of the oven. Spray a 9 x13 x 2-inch baking pan with nonstick cooking spray.
- For the crust, combine the graham cracker crumbs, sugar, and butter in a medium bowl and mix until moistened. Press the mixture evenly in the prepared pan and 1/4 inch up the sides. Bake for 8 minutes and set aside to cool.
- For the filling, place the cream cheese and sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed for 3 minutes, until light and fluffy. Add the ricotta and beat for another minute, scraping down the bowl. With the mixer on low, add the limoncello, vanilla, and lemon zest and beat for one minute. With the mixer on medium-low, add the eggs, one at a time, until incorporated. Scrape down the bowl and mix until the batter is smooth. Pour over the crust.
- Place the baking pan in a roasting pan large enough to hold the baking pan completely flat. Place the pan in the oven and carefully pour enough of the hottest tap water into the roasting pan to come halfway up the sides of the baking pan. Bake for 50 to 55 minutes, until almost set in the center. (It will still be a little jiggly when you shake the pan gently.) Turn off the heat and leave the cheesecake in the oven in the water bath for 15 minutes to prevent the cheesecake from cracking. Take the baking pan out of the water bath and place on a rack to cool completely. Wrap the entire pan with plastic wrap and refrigerate for at least 6 hours or overnight. Sprinkle with extra grated lemon zest, cut in 12 pieces, and serve cold.
ITALIAN LEMON CHEESECAKE
Provided by My Food and Family
Categories Home
Time 6h20m
Yield 16 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 325°F.
- Put a large pot of water on to boil. When it reaches a boiling point, pour it into a casserole dish placed on the bottom rack in the oven, filling the casserole dish almost all the way. (This acts as a makeshift water bath and turns the oven into a "steam room," ensuring your cheesecake won't crack.)
- Crust
- To make the crust, add the graham crackers to a food processor or high-powered blender and pulse until they're processed to resemble a coarse meal.
- Add the butter, brown sugar and salt, and process or mix until combined.
- Press the crust mixture onto the bottom of a springform pan. Set aside.
- Cheesecake Batter
- To make the cheesecake batter, add the cream cheese and ricotta to the bowl of a stand mixer or a large bowl. Beat the cream cheese and ricotta with the paddle attachment of the stand mixer or a hand mixer for 2-3 minutes until smooth. (The ricotta will leave a somewhat grainy texture to the mixture, but you don't want to leave any big lumps.)
- Then, add the granulated sugar and beat for another minute before adding the whipping cream, lemon juice, lemon zest and vanilla. Mix until the liquid is well incorporated, about 30 seconds.
- Finally, beat in eggs, one at a time, just until combined. When the cheesecake batter is completely mixed together, pour it over the crust in the springform pan.
- Slide the springform pan onto the middle rack of the preheated oven (with the makeshift water bath in place on the bottom rack) and bake for 45 to 55 minutes or until the sides of the cheesecake are set but it still jiggles slightly when nudged in the middle.
- Turn the oven off and prop the oven door open. Allow the cheesecake to cool for about an hour in the oven, then let it cool for about an hour on the counter before refrigerating until chilled, about 2 to 3 hours.
- When the cheesecake is chilled, remove it from the springform pan and dust it all over with the powdered sugar.
- Slice with a hot clean knife and serve!
Nutrition Facts : Calories 360, Fat 26 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 115 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 7 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
LIMONCELLO CHEESECAKE SQUARES
Provided by Giada De Laurentiis
Categories dessert
Time 11h35m
Yield 12 to 16 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Spray the bottom of a 9 by 9 by 2-inch baking pan with nonstick cooking spray.
- Finely grind the biscotti in a food processor. Add the melted butter and 1 tablespoon of lemon zest, and process until the crumbs are moistened. Press the crumb mixture over the bottom (not the sides) of the prepared pan. Bake until the crust is golden, about 15 minutes. Cool the crust completely on a cooling rack.
- Blend the ricotta in a clean food processor until smooth. Add the cream cheese and sugar and blend well, stopping the machine occasionally and scraping down the sides of the work bowl. Blend in the limoncello, vanilla, and remaining 2 tablespoons of lemon zest. Add the eggs one at a time, and pulse just until blended. Scrape down the sides of the bowl as needed.
- Pour the cheese mixture over the crust in the pan. Place the baking pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the baking pan. Bake until the cheesecake is golden and the center of the cake moves slightly when the pan is gently shaken, about 1 hour (the cake will become firm when it is cold).
- Transfer the cake to a rack; cool 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days. Cut the cake into squares and serve.
- *Limoncello liqueur can be found at most liquor stores and in the liquor department of some specialty markets. If limoncello liqueur is unavailable at stores near you, use the following recipe to make your own limoncello liqueur.
- Limoncello:
- Using a vegetable peeler, remove the peel from the lemons in long strips (reserve the lemons for another use). Using a small sharp knife, trim away the white pith from the lemon peels; discard the pith. Place the lemon peels in a 2-quart pitcher. Pour the vodka over the peels and cover with plastic wrap. Steep the lemon peels in the vodka for 4 days at room temperature.
- Stir the water and sugar in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely. Pour the sugar syrup over the vodka mixture. Cover and let stand at room temperature overnight.
- Strain the limoncello through a mesh strainer. Discard the peels. Transfer the limoncello to bottles. Seal the bottles and refrigerate until cold, at least 4 hours and up to 1 month.
- Makes: 7 cups
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Inactive Prep Time: 4 days and 4 hours
ITALIAN RICOTTA CHEESECAKE
This quick-and-easy dessert is lighter than traditional cheesecake, since it calls for ricotta instead of cream cheese.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 7
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.
More about "italian lemon cheesecake food"
LEMON RICOTTA CHEESECAKE IS PERFECT FOR EASTER - HOMEMADE …
From homemadeitaliancooking.com
5/5 (1)Category DessertCuisine ItalianTotal Time 2 hrs 15 mins
- Preheat oven to 325 degrees. Lightly grease the inside and bottom of a 9-inch springform pan. Place the springform pan on a baking sheet for easier handling and to catch any drips.
- In a small bowl, combine graham cracker crumbs and sugar. Pour the melted butter over the top and mix with a spatula until well combined. Press onto the bottom of the springform pan. Bake at 325° for 12-14 minutes or until lightly browned. Cool for 15 minutes.
- In the bowl of a stand mixer with the whisk attachment, whisk the cream cheese, sour cream, ricotta, sugar, cornstarch, vanilla and lemon extracts until smooth. Add the lemon juice and zest and stir to combine. Add the beaten eggs, and whisk on low just until combined. Pour filling into the cooled crust.
- Bake at 325° for 1 hour 30 minutes or until center is almost set. (It won’t “jiggle” when gently moved). Remove from oven and let the cake cool on a wire rack for at least 2 hours or longer. Cover the cake with a paper towel, and cover the paper towel and pan with plastic wrap. The paper towel will help absorb any moisture. Refrigerate overnight. The cheesecake will shrink as it cools.
ITALIAN LEMON CHEESECAKE | LIGHT & FLUFFY CHEESECAKE WITH RICOTTA
From missallieskitchen.com
5/5 (2)Total Time 465154 hrs 27 minsCategory DessertCalories 301 per serving
- Before beginning, set all of the ingredients out on the counter so they can come to room temperature. This ensures a creamy cheesecake.
- Preheat the oven to 325F and set a large pot or kettle of water on the stove to boil. This is for the makeshift water bath. When the water boils, pour it into a casserole dish set on the bottom rack of the oven, filling it 3/4 of the way full with boiling water. This turns the oven into a steam room and prevents cracks.
- To make the crust, combine the graham crackers, butter, sugar and salt in a food processor and pulse until fine crumbs are formed. If you don’t have a food processor, place the graham crackers in a zip top bag and crush into crumbs then mix the crust ingredients together.
CHEESECAKE FACTORY ITALIAN LEMON CREAM CAKE - NINA …
From ninakneadstobake.com
ITALIAN LEMON RICOTTA CHEESECAKE - THE G & M KITCHEN
From thegandmkitchen.com
NO-BAKE LEMON MASCARPONE CHEESECAKE - THIS ITALIAN KITCHEN
From thisitaliankitchen.com
ITALIAN LEMON RICOTTA CHEESECAKE (KETO) - LOW CARB YUM
From lowcarbyum.com
10 BEST LEMON RICOTTA CHEESECAKE ITALIAN RECIPES
From yummly.com
LEMON CHEESECAKE + VIDEO - THE SLOW ROASTED ITALIAN
From theslowroasteditalian.com
Ratings 1Total Time 4 hrs 50 minsCategory DessertCalories 626 per serving
LEMON SWIRL CHEESECAKE BARS RECIPE | KITCHN
From thekitchn.com
9 WAYS TO TURN RICOTTA INTO CHEESECAKE - ALLRECIPES
From allrecipes.com
EASY LEMON CHEESECAKE BARS - FOOD FUN & FARAWAY PLACES
From kellystilwell.com
CHEESECAKE FACTORY ITALIAN LEMON CREAM CAKE | RECIPE | LEMON …
From pinterest.com
EASY ITALIAN RICOTTA COOKIES RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
ITALIAN RICOTTA CHEESECAKE | CHEESECAKE RECIPE | SBS FOOD
From sbs.com.au
LEMON MERINGUE CHEESECAKE - THE COOKIE ROOKIE®
From thecookierookie.com
LEMON CHEESECAKE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
LIMONCELLO CHEESECAKE WITH LEMON CURD TOPPING - ITALIAN FOOD …
From italianfoodforever.com
ITALIAN RICOTTA CHEESECAKE (WITH VIDEO) | HOW TO FEED A LOON
From howtofeedaloon.com
LEMON CHEESECAKE RECIPE - SIMPLY RECIPES
From simplyrecipes.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