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italian cheesecake

(1 rating)
Recipe by
Lou Kostura
Belmont, CA

I went to a international dinner club function and the theme was Italian. I decided to try a Italian Cheesecake. I researched online and found multiple recipes for this. I ended up combining a couple different ones, and some ideas of my own. I can never just follow a recipe without changing or adding something. The basic recipe I started with was Rachel Raye's, from there it was a jumble of others and me.

(1 rating)
yield 10 serving(s)
prep time 1 Hr
cook time 1 Hr 45 Min
method Bake

Ingredients For italian cheesecake

  • 3 lb
    ricotta cheese
  • 1 1/2 c
    sugar, granulated
  • 9 lg
  • 1/4 c
    heavy cream
  • 1
    orange zest
  • 1
    orange juice, fresh
  • 1
    lemon zest
  • 1
    lemon juice, fresh
  • 2 Tbsp
    vanilla extract, pure
  • 1/2 c
    sugar, powdered
  • 25
    berries, mixed
  • 1/3 c
    rum, optional

How To Make italian cheesecake

  • 1
    Mix together Ricotta, granulated sugar, orange and lemon zest, orange and lemon juice, heavy cream, vanilla
  • 2
    add 1 egg at a time to mixer and mix until smooth
  • 3
    preheat oven to 350 degrees F.
  • 4
    prepare a 10 inch spring form pan by buttering and flouring
  • 5
    add mixture to spring form pan and place on rimmed cookie sheet
  • 6
    bake approximately 1 hour 45 minutes until golden brown, and a knife inserted in center come out clean. ( center will still be kind of jiggly but it will set as it cools.)
  • 7
    while cheesecake is baking soak berries in rum and set aside
  • 8
    cool at least a couple hours more is better, remove from spring form pan, plate, dust with powered sugar and decorate with berries

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