email this page
- Place the springform pan on a baking sheet as fillings can leak while baking.
- To avoid overbaking, always check cheesecakes 10 minutes before the end of cooking time.
- Remove cheesecakes from the oven while slightly “jiggly” in the center. This ensures they’ll be creamy.
- If the top cracks, pile on fruit and carry on.
Italian Cheesecake
Photography: Mark Boughton, Food Styling: Teresa Blackburn
Printer Friendly Version
Do you like to print recipes and add them to your collection? You're in luck. Use our printer friendly version of this recipe.
We’ve combined cream cheese with ricotta cheese for a creamier version of Italian cheesecake.
Ingredients
Ingredients
Crust:
1 1/2 cups graham cracker or amaretto cookie crumbs
6 tablespoons melted butter
3 tablespoons sugar
Filling:
32 ounces whole milk ricotta cheese
1 (8-ounce) package light cream cheese, softened
1 cup sugar
1/4 cup all-purpose flour
1 teaspoon lemon zest
1 teaspoon vanilla extract
4 eggs
Confectioners’ sugar (optional)
Lemon slices (optional)
Instructions
1 1/2 cups graham cracker or amaretto cookie crumbs
6 tablespoons melted butter
3 tablespoons sugar
Filling:
32 ounces whole milk ricotta cheese
1 (8-ounce) package light cream cheese, softened
1 cup sugar
1/4 cup all-purpose flour
1 teaspoon lemon zest
1 teaspoon vanilla extract
4 eggs
Confectioners’ sugar (optional)
Lemon slices (optional)
1. Preheat oven to 350F.
2. To prepare crust, combine crumbs, butter and sugar in medium bowl. Press crust onto bottom and 1 inch up the sides of a 9-inch springform pan. Bake 10 minutes or until set. Cool before filling.
3. To prepare filling, beat ricotta, cream cheese, sugar and flour in a large bowl with an electric mixer. Add lemon zest and vanilla; mix well.
4. Add eggs one at a time, mixing on low speed just until blended.
5. Pour filling into crust. Bake for 1 hour or until cake is almost set.
6. Run a knife around rim of pan to loosen cheesecake. Cool to room temperature on a wire rack, then refrigerate at least 3 hours or overnight.
7. To serve, remove springform side and slice. Dust with confectioners’ sugar and garnish with lemon slices. Serves 12.
Recipe by Gretchen Roberts. Relish a Classic Dish, "World Piece," July 2008.
Nutritional Information
2. To prepare crust, combine crumbs, butter and sugar in medium bowl. Press crust onto bottom and 1 inch up the sides of a 9-inch springform pan. Bake 10 minutes or until set. Cool before filling.
3. To prepare filling, beat ricotta, cream cheese, sugar and flour in a large bowl with an electric mixer. Add lemon zest and vanilla; mix well.
4. Add eggs one at a time, mixing on low speed just until blended.
5. Pour filling into crust. Bake for 1 hour or until cake is almost set.
6. Run a knife around rim of pan to loosen cheesecake. Cool to room temperature on a wire rack, then refrigerate at least 3 hours or overnight.
7. To serve, remove springform side and slice. Dust with confectioners’ sugar and garnish with lemon slices. Serves 12.
Recipe by Gretchen Roberts. Relish a Classic Dish, "World Piece," July 2008.
Per serving: 350 calories, 22g fat, 14g prot., 28g carb., 0g fiber, 250mg sodium.
Related Stories
If you enjoyed reading this story, World Piece, then you might enjoy these other stories.- Say Cheese(cake), Please
- He Says, She Says, May 2007
- Cupcake Comeback
- He Says, She Says September 2007
- Welcome to Camp
Share This Story With Others:
Discuss this Article
There are no current discussions for this article. Why not be the first?
