Italian Cheesecake Recipes

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ITALIAN CHEESECAKE



Italian Cheesecake image

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

1 ½ pounds ricotta cheese
2 cups confectioners' sugar
3 eggs
1 ½ teaspoons vanilla extract
½ teaspoon almond extract
½ teaspoon rum flavored extract
1 tablespoon grated lemon zest
¼ cup fresh lemon juice
1 tablespoon grated orange zest

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 CHEESECAKE



Italian Cheesecake image

Provided by Buddy Valastro

Categories     dessert

Time 2h30m

Yield one 9-inch cheesecake

Number Of Ingredients 21

1 stick (8 tablespoons) unsalted butter, softened
1/4 cup granulated sugar
Zest of 1 lemon
Zest of 1 orange
1 tablespoon milk
1 whole large egg
2/3 cup all-purpose flour, plus more for dusting
2 3/4 cup ricotta cheese, drained
2/3 cup granulated sugar
1/3 cup vanilla custard (or vanilla pudding)
Zest of 1 lemon
Zest of 1 orange
2 tablespoons semolina flour
2 tablespoons vanilla extract
1/2 tablespoon orange blossom water
4 whole large eggs
6 large egg yolks
Nonstock cooking spray
Powdered sugar, for dusting
1 cup fresh cranberries, for garnish
Fresh rosemary sprigs, for garnish

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.

ITALIAN CREAM CHEESE AND RICOTTA CHEESECAKE



Italian Cream Cheese and Ricotta Cheesecake image

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

2 (8 ounce) packages cream cheese, softened
1 (16 ounce) container ricotta cheese
1 ½ cups white sugar
4 eggs
1 tablespoon lemon juice
1 teaspoon vanilla extract
3 tablespoons cornstarch
3 tablespoons flour
½ cup butter, melted and cooled
1 pint sour cream

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

CLASSIC ITALIAN CHEESECAKE



Classic Italian Cheesecake image

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

1 cup graham cracker crumbs
3 Tbsp. butter or margarine, melted
2 Tbsp. sugar
4 cups POLLY-O Original Ricotta Cheese
1-1/4 cups sugar
1/4 cup flour
1/2 cup whipping cream
2 tsp. vanilla
1 tsp. grated lemon zest
5 eggs

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 RICOTTA CHEESECAKE



Italian Ricotta Cheesecake image

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

1 cup sugar
1/3 cup all-purpose flour
2 pounds ricotta cheese, drained
1 teaspoon each orange and lemon zest
6 eggs
1 teaspoon vanilla extract
1/4 teaspoon salt

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.

A NEW YORKER'S REAL ITALIAN CHEESECAKE



A New Yorker's Real Italian Cheesecake image

WARNING: once you eat this you will NEVER be able to eat any other cheesecake as long as you live! But it is so worth it! YUMMY! As I cheesecake lover, I am almost bummed to have eaten this because after tasting it no other cheesecake ever compares to its superior taste!

Provided by AZRoxy63

Categories     Cheesecake

Time 4h45m

Yield 12 slices, 12 serving(s)

Number Of Ingredients 10

10 sheets graham crackers, sheets ground in a food processor to texture of fine crumbs (should be a little over 1 cup total)
1 1/8 tablespoons sugar
4 1/2 tablespoons melted butter
24 ounces ricotta cheese
16 ounces cream cheese, softened
1 cup sugar
6 eggs
6 tablespoons flour
8 ounces sour cream
1 1/2 teaspoons vanilla extract

Steps:

  • Preheat oven to 325°F.
  • Wrap the outside of a 10-inch springform pan with foil to prevent water from seeping in while baking.
  • Mix sugar, crumbs, and melted butter together well to form crust.
  • Press this mixture into the bottom of the springform pan and up the sides until you run out.
  • Bake crust for about 7-10 minutes or until golden brown.
  • Cool on wire rack while preparing the batter.
  • With a mixer, cream together ricotta cheese, cream cheese, flour, and sugar until very smooth.
  • Mix in the eggs one at a time, blend well but DO NOT OVER MIX THE BATTER!
  • Stir in the sour cream and vanilla by hand.
  • Pour mixture into cooled crust.
  • Place cheesecake into a large rectangular pan filled with about 1 1/2 inches of hot water.
  • Make sure foil is high enough around the springform pan so that no water seeps into it while baking.
  • Bake for 90 minutes.
  • After 90 minutes, turn oven off but leave cake in oven for another 60 minutes (DO NOT OPEN OVEN DOOR).
  • Carefully remove cake from water pan and remove foil from springform pan.
  • Cool on wire rack for 1 hour.
  • Cover cake with plastic wrap and chill in refrigerator overnight.
  • Enjoy!

ITALIAN CHEESECAKE II



Italian Cheesecake II image

This is a sweet, moist chocolate chip cheesecake with a hint of citrus and anise flavors. It is made with Ricotta cheese instead of cream cheese. This dessert has been an Easter tradition in my family since before my father was born. The recipe makes a lot, but it can easily be cut in half for smaller groups. Sprinkle additional chocolate chips on top of the cheesecakes before baking if desired.

Provided by Keri

Categories     World Cuisine Recipes     European     Italian

Time 4h15m

Yield 48

Number Of Ingredients 10

8 eggs
4 cups white sugar
2 tablespoons imitation vanilla flavoring
1 teaspoon anise extract
1 teaspoon grated lime zest
1 teaspoon grated lemon zest
4 pounds ricotta cheese
1 (12 ounce) bag semisweet chocolate chips
1 tablespoon all-purpose flour
6 (9 inch) prepared graham cracker crusts

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C).
  • Beat the eggs in a large mixing bowl, then mix in the sugar, vanilla flavoring, anise extract, lime zest, lemon zest, and ricotta cheese until smooth. Toss the chocolate chips with the flour in a plastic bag to coat. Fold in to the ricotta batter until evenly blended. Place the graham cracker crusts onto baking sheets. Evenly divide the batter among the crusts.
  • Bake in the preheated oven for 30 minutes, then rotate the cheesecakes 90 degrees, and continue baking until a knife inserted into the center comes out clean, 20 to 30 minutes longer. Cool to room temperature, then refrigerate at least 2 hours until cold before serving.

Nutrition Facts : Calories 310.9 calories, Carbohydrate 42.8 g, Cholesterol 42.7 mg, Fat 13.4 g, Fiber 0.9 g, Protein 6.9 g, SaturatedFat 4.9 g, Sodium 230.3 mg, Sugar 32.1 g

ITALIAN CHEESECAKE



Italian Cheesecake image

Categories     Cookies     Side     Bake     Butter

Yield serves 10 to 12

Number Of Ingredients 13

2 tablespoons unsalted butter, softened
1/2 cup amaretto cookie crumbs (from about 4 or 5 amaretti)
1/2 cup golden raisins
3 tablespoons dark rum
5 large eggs
1 cup sugar
1/2 teaspoon kosher salt
4 cups drained fresh ricotta, at
room temperature
1 cup mascarpone, at room temperature
Finely grated zest of 1 lemon
Finely grated zest of 1 orange
1/2 cup pine nuts, toasted

Steps:

  • Preheat oven to 350 degrees F. Brush an 8-inch springform pan with butter on the bottom and sides. Coat the bottom and sides with amaretto crumbs, tapping out the excess. Put the raisins in a small bowl, and pour the rum over them. Let soak while you make the filling.
  • Beat the eggs, sugar, and salt in a mixer fitted with the whisk attachment on high speed until it is foamy and the sugar has dissolved and no longer feels grainy, about 2 minutes. Plop in the ricotta, mascarpone, and citrus zests. Strain into the batter the rum in which the raisins soaked, and mix on medium until smooth and fluffy, about another 2 minutes. Now fold in the raisins and pine nuts with a spatula.
  • Put the springform pan on a baking sheet, and pour the batter into the pan, smoothing the top with a spatula. Bake until the edges are set and light golden, but the center is still a bit jiggly, about 1 hour and 15 minutes. Cool completely on a wire rack before removing from pan and serving.

ITALIAN CHEESECAKE



Italian Cheesecake image

Make and share this Italian Cheesecake recipe from Food.com.

Provided by tranch

Categories     Cheesecake

Time 2h30m

Yield 12 serving(s)

Number Of Ingredients 10

1 cup graham cracker crumbs
2 tablespoons butter
1 cup honey (plus 1 tablespoon)
4 eggs
4 cups ricotta cheese
2 teaspoons vanilla extract
2 tablespoons whole wheat flour
2 teaspoons lemons, rind of, slivered
2 tablespoons almonds, slivered
1 tablespoon pumpkin seeds

Steps:

  • Combine graham cracker crumbs, butter and 1 tablespoon honey in a small mixing bowl and mix well.
  • Place in a 9 inch springform pan and spread evenly across the bottom. Refrigerate 30 minutes to chill.
  • Preheat oven to 325 degrees.
  • In a large bowl of an electric mixer, add ricotta and beat in eggs one at a time until incorporated.
  • Add remaining 1 cup honey, vanilla and flour. Beat until smooth.
  • Fold in lemon peel and almonds.
  • Pour mixture into chilled crust and scatter pumpkin seed on top.
  • Bake for 1 hour or until just firm and lightly colored on top.
  • Turn oven off, open door, and leave cake inside to cool for 30 minutes.
  • Remove from oven, refrigerate, and chill for 2 hour to overnight before serving.

Nutrition Facts : Calories 317.4, Fat 15.9, SaturatedFat 8.8, Cholesterol 108.9, Sodium 148.8, Carbohydrate 32.7, Fiber 0.6, Sugar 25.9, Protein 12.6

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