ITALIAN (RICOTTA) CHEESECAKE
This is the recipe I have used for years to make "Italian" cheese cake. It is a wonderful, basic cheese cake which easily lends itself to "variations".
Provided by Dee514
Categories Cheesecake
Time 1h40m
Yield 1 12inch cheese cake, 12 serving(s)
Number Of Ingredients 10
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
This is my grandfather's recipe, it's a basic recipe for Italian cheesecake.
Provided by CLIFFYW
Categories World Cuisine Recipes European Italian
Time 1h10m
Yield 16
Number Of Ingredients 7
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.
Nutrition Facts : Calories 213.9 calories, Carbohydrate 17.3 g, Cholesterol 131 mg, Fat 9.5 g, Fiber 0.1 g, Protein 13.2 g, SaturatedFat 5.1 g, Sodium 145.8 mg, Sugar 13 g
ITALIAN CHEESECAKE
Provided by Buddy Valastro
Categories dessert
Time 2h30m
Yield one 9-inch cheesecake
Number Of Ingredients 21
Steps:
- For the dough: In a stand mixer fitted with the paddle attachment, cream the butter and granulated sugar together. Scrape down the sides and add the lemon and orange zests. Turn the mixer back on to low speed. Add the milk and egg. Turn the speed to medium and mix until well combined (scrape the sides of the bowl if necessary). Turn the mixer off and add the flour. Carefully turn the mixer on a slow speed and mix just until a dough forms, scraping down the sides as necessary.
- Turn the dough out onto a clean work surface dusted with flour. Knead until it forms a ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes or until firm.
- Preheat the oven to 325 degrees F.
- For the filling: Combine the ricotta cheese, granulated sugar, custard/pudding, lemon zest, orange zest and semolina flour in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium-low speed until combined. Add the vanilla orange and blossom water. Add in the whole eggs and egg yolks in 3 batches. Mix on slow speed in between each addition.
- Grease the inside of a 9-inch nonstick springform pan with pan spray. Roll the dough into a circle approximately 14 inches wide. Roll the dough into the pan and press it out into an even layer across the bottom and up the sides of the pan.
- Pour the filling into the pan and place on a rimmed baking sheet. Bake until cheesecake is golden brown, 80 to 90 minutes. Remove from the oven and allow to cool completely before removing from the pan.
- Remove from the pan and put onto a decorative plate or platter. Dust the top with powdered sugar using a small mesh strainer. Decorate the center with fresh cranberries and sprigs of rosemary.
RICOTTA CHEESECAKE
This no-crust cheesecake has a light texture and a rich, eggy flavor. It will rise like a souffle in the oven and then fall during the last 10 minutes or so of baking. To save time, I utilize the food processor and the electric mixer - a little extra cleanup, but I'm able to whip the egg whites and mix the batter without washing and drying the bowl of my mixer during preparation.
Provided by Food Network
Categories dessert
Time 1h35m
Yield Makes one 9-inch cake; 8 to 10
Number Of Ingredients 6
Steps:
- Preheat the oven to 325 degrees. Spray the springform pan with cooking spray. Separate the eggs, placing the whites in one of the large bowls and the yolks in the work bowl of a food processor.
- Add the sugar and vanilla to the work bowl of the food processor and process until thick and light yellow, about 1 minute. Add the ricotta and zest and process until smooth, another 30 seconds. Scrape the mixture into the other large bowl.
- Beat the whites on high speed with the mixer until they hold stiff peaks. Fold the whites into the ricotta mixture and scrape into the prepared pan, smoothing the top with the spatula.
- Bake until the cake is deep golden brown and the sides begin to pull away from the pan, about 1 hour and 20 minutes. Transfer to the rack to let cool completely. Cover with plastic wrap and refrigerate until serving, at least 6 hours and up to 1 day. To serve, release the sides of the springform pan, dust with confectioners' sugar using the strainer, and cut into wedges.
SICILIAN RICOTTA CHEESECAKE
This ricotta cheesecake is similar in style to an American cheesecake, but is much lighter. Enjoy.
Provided by Nicole
Categories World Cuisine Recipes European Italian
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 198.3 calories, Carbohydrate 18.1 g, Cholesterol 116.5 mg, Fat 8.5 g, Fiber 0.2 g, Protein 12.1 g, SaturatedFat 4.5 g, Sodium 154 mg, Sugar 11.6 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
ITALIAN RICOTTA CHEESECAKE
This is sooooo delicious! One of the best cheesecakes I've ever made.Very creamy and simply delectable! It's refreshingly different from regular cheesecakes. You will impress with this one! *Helpful hints. Springform pans tend to leak, so cover the bottom of the pan with aluminum foil. Make sure ALL INGEDIENTS are at ROOM TEMPERATURE. Also do not over mix, it will create alot of air in the batter and will crack it when its cooling.
Provided by IronChefNicole
Categories Dessert
Time 1h15m
Yield 1 Cheesecake, 16 serving(s)
Number Of Ingredients 10
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.
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
RICOTTA CHEESECAKE
This is a very fine light tasting cheesecake. A great alternative to all of those big blocks of Philly's finest.
Provided by looneytunesfan
Categories Cheesecake
Time 1h45m
Yield 1 nine inch cake, 16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F.
- Butter 9" springform pan.
- Melt butter, cool.
- Sift flour and cornstarch together, reserve.
- Place cream cheese and ricotta in mixer, beat until smooth and creamy.
- Add sugar in 3 additions over 1 minute, scraping bowl as necessary.
- Beat 30 seconds longer.
- Add eggs, one at a time, at 30 second intervals.
- Mix well after each addition.
- Blend in flour, cornstarch, lemon juice and vanilla.
- Add butter and sour cream.
- Beat for 30 seconds, scrape bowl and beat 10 seconds longer.
- Wrap springform in two layers of aluminum foil, pour batter into pan, put springform in a larger pan such as a roasting pan and add hot water to larger pan until it comes halfway up the sides of the springform.
- Bake until center still jiggles slightly, 1 to 1 1/2 hours.
- Remove from oven, remove foil, cool completely on rack and refrigerate overnight.
- To remove springform, heat sides with propane torch and remove sides.
- Turn cake upside down in the palm of one hand, heat bottom with torch and remove bottom of springform.
- Place plate on bottom and flip right side up.
- Cut cake with unwaxed dental floss.
SICILIAN RICOTTA CHEESECAKE
A gluten free authentic Italian style cheesecake from Sicily, made of whole milk ricotta cheese, fantastic served warm or chilled.
Provided by Florentina
Categories Dessert
Time 1h45m
Number Of Ingredients 11
Steps:
- A few hours before baking, place the whole milk ricotta cheese in a cheesecloth lined strainer over a bowl. Cover with plastic wrap and allow to sit in the refrigerate to drain.
- Preheat your oven to 350"F.
- In the bowl of your mixer whisk together the eggs and sugar until nice and creamy. Add the butter one tablespoon at a time until nicely incorporated. Add the orange or lemon zest and scrape in the vanilla seeds. Add the baking powder and coconut flour and using a spatula mix to combine. Fold in the ricotta cheese.
- Butter a 9 inch spring form cake pan and sprinkle it all over with some of the sugar to lightly coat the bottom and the sides. Spoon the cake mixture in the pan and set the pan on a baking sheet.
- Bake in the preheated oven for about 1 hour and 20 minutes, or until the cake is golden brown around the sides and pulls away slightly from the sides. Your house should smell amazing by now, and that's a good indicator the cake is ready. Allow the cake to cool off completely before unfolding the spring-form pan.
- Set on a serving platter and sprinkle with powder sugar or make a light glaze to drizzle on top.
Nutrition Facts : Calories 466 kcal, Carbohydrate 64 g, Protein 10 g, Fat 19 g, SaturatedFat 12 g, Cholesterol 113 mg, Sodium 160 mg, Fiber 1 g, Sugar 58 g, ServingSize 1 serving
ITALIAN LEMON RICOTTA CAKE
This Italian Lemon Ricotta Cake is light, fluffy, and full of flavor. Made with ricotta cheese and fresh lemon, you're going to love this traditional Italian dessert that's also great served as a breakfast or brunch treat.
Provided by Angela Allison
Time 1h7m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Grease a 9 inch springform pan using butter and powdered sugar; set aside.
- In a large mixing bowl or stand up mixer, cream together the butter and sugar until combined. Add in the ricotta cheese and blend until light and fluffy, about 4 to 5 minutes.
- Mix in the eggs, one at a time. Add in the vanilla, lemon zest, and lemon juice and mix to combine. In the same bowl, stir in the baking soda and salt. Lastly, add in the flour and mix until just combined, scraping down the sides of bowl to full incorporate all of the ingredients.
- Pour the batter into the prepared springform pan. Bake for 45-55 minutes, or until the cake is set and a toothpick inserted in the middle of the cake comes out clean.
- Let cool in pan for 15 minutes before removing the collar and base of the pan. Cool on a wire rack and dust with powdered sugar before serving.
Nutrition Facts : Calories 217 kcal, ServingSize 1 serving
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.
ITALIAN RICOTTA CHEESECAKE
Steps:
- To make the suace, wash the berries. Mix the blackberries and raspberries, with the sugar and vinegar. Cover and refrigerate. Preheat the oven to 320 degrees F. (150 degrees Cent) Set rack in the middle of the oven. Butter and flour a 9 1/2 inch spring form pan and tap out excess flour. Place the ricotta, zests in a large mixing bowl, and beat it until smooth. Add the sugar and the flour and continue mixing until blended. Beat in the eggs at low sppeed, 1 at a time. Add the vanilla, and salt. Pour batter into the prepared pan. Bake in the center of the oven for about 1 hour, 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 thill serving time. To serve, cut the cake into 8 slices, and spoon the berry mixture over each one.
RICOTTA CHEESECAKE - JUST 3 INGREDIENTS!
This magic Italian ricotta cheesecake is similar to the classic cheesecake, it's light and soft and calls for just 3 ingredients.
Provided by Andrea Soranidis - The Petite Cook
Categories Dessert
Time 55m
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F/180°C with the fan option off. Arrange the baking tray onto the middle shelf of the oven. Line with parchment paper a 7-inch springform cake pan.
- Using a hand mixer, beat the drained ricotta cheese on medium-low speed until smooth and lump-free, 1-2 minutes. Add the sugar and beat until smooth. Beat in the eggs, one at a time, until fully combined and you reach a creamy lump-free batter. Do not overmix.
- Pour the batter over the prepared cake pan. Bake in the oven for 50-60 minutes. The cheesecake should be taken out of the oven when the edges are set but the center is still jiggly You can check whether the cheesecake is ready, with an instant-read thermometer. When the cheesecake inside reaches 65°C/150°F, it's ready.
- Let the cheesecake cool completely before removing the cake from the pan. Cover the cake with cling film and refrigerate for a few hours before serving. It tastes even better the next day!
Nutrition Facts : Calories 152 kcal, Carbohydrate 14 g, Protein 7 g, Fat 8 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 66 mg, Sodium 58 mg, Fiber 1 g, Sugar 12 g, UnsaturatedFat 3 g, ServingSize 1 serving
ITALIAN RICOTTA CHEESECAKE
Make and share this Italian Ricotta Cheesecake recipe from Food.com.
Provided by ratherbeswimmin
Categories Cheesecake
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 301.7, Fat 18.8, SaturatedFat 6.1, Cholesterol 91, Sodium 71.8, Carbohydrate 24.9, Fiber 1.4, Sugar 19.9, Protein 10
ITALIAN RICOTTA CHEESECAKE
Make and share this Italian Ricotta Cheesecake recipe from Food.com.
Provided by DrGaellon
Categories Cheesecake
Time 1h25m
Yield 2 pies, 16 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F 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 alcohol if using. Pour into prepared pans.
- Bake in preheated oven for 1 hour to 1 hour 15 minutes, until firm. Let cool, then refrigerate until cold.
Nutrition Facts : Calories 263.6, Fat 13.9, SaturatedFat 8, Cholesterol 162.5, Sodium 111.1, Carbohydrate 21.7, Fiber 0.1, Sugar 19.2, Protein 13.2
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