Ricotta Cheesecake Recipe From Lidias Italy

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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

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.

SICILIAN RICOTTA CHEESECAKE



Sicilian Ricotta Cheesecake image

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

2 pounds ricotta cheese
⅔ cup white sugar
⅓ cup all-purpose flour
6 eggs
¼ teaspoon ground cinnamon
2 teaspoons orange zest
2 teaspoons vanilla extract
⅛ teaspoon salt

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

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