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- 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
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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.
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