Article
and photo were contributed by Liz Krause, publisher of the Italian cooking website featuring
Easy Italian Recipes.
This recipe can also be called a "Ricotta Pie." No matter which name you
prefer to use, it still tastes amazing and will be sure to impress your
friends and family. This type of cheesecake is considered an Italian style
cheesecake because the use of ricotta cheese is of Italian tradition.
Not all
ricotta pie recipes are the same, and it seems everyone who has a recipe
claims their version is the true authentic one. Recipes which call for
multiple cups of sugar, are safe to assume that they are not of Italian
origin, and are more likely Americanized, catering to the American sweet
tooth. Earlier version of the recipe do not call for large quantities of
sugar.
However, the version for this cheesecake recipe here is very simple to prepare - and
requires just a few ingredients - a common trait in Italian cooking. You can
serve it topped with seasonal fruits and berries or even a drizzle of
chocolate.
More
easy-to-make and delicious
Cheesecake Recipes.
Italian
Ricotta Cheesecake
Recipe Type:
Cheesecake,
Eggs,
Cakes
Cuisine: Italian
Yields: 6 to 8 servings
Prep time: 15 min
Cheesecake cook time: 40 min
Ingredients:
1 pound Ricotta cheese
1 teaspoon salt
3 tablespoons granulated sugar
1 tablespoon all-purpose
flour
3
eggs, separated and room temperature
Preparation:
Preheat oven to 375
degrees F. and position rack in center of oven
(too high or too
low of rack placement will cause baking problems).
Lightly grease (butter) or spray with cooking spray a 9-inch
springform pan
or cake pan and then sprinkle with some flour, rolling the pan and tapping the sides over the
sink to evenly coat the whole pan and get rid of any excess flour.
In a large mixing bowl using an electric mixer on medium speed, combine
the ricotta cheese, salt, sugar, flour, and egg yolks approximately 2
minutes of until the mixture is smooth. NOTE:
Do not over beat the mixture. You want to avoid beating air into the
mixture. Too much air will make the
cheesecake fall.
In a separate clean bowl, using an electric mixer on high speed, whisk the egg whites approximately 1 1/2 minutes or until stiff peaks form and the egg
whites triple in size. Using a large spoon or spatula, gently fold
the beaten egg whites into the cheese mixture until blended
(do not use a
mixer to do this).
Pour the prepared cheesecake filling mixture into the prepared springform pan
and give a good tap on the counter to make it level.
Place cheesecake in center of middle oven rack. Bake for
approximately 35 to 40 minutes or until the filling is just set and does not
jiggle. Midway into baking, turn the
cheesecake so it browns evenly. Remove from oven and let cool completely for approximately 2 hours on a wire
rack before refrigerating. NOTE: The cheesescake will deflate during the cooling
process.
Store in the refrigerator until ready to serve. To remove from
springform pan, slide a small knife around edges of cake to loosen it and
remove sides of the springform pan; transfer onto a decorative serving plate.
To serve, top with fresh fruit or berries of your choice, such as strawberries. Finish with a
dusting of confectioners sugar.
Makes 6 to 8 servings.
More Delicious Cheesecake Recipes:
|
|
Chocolate Hazelnut Swirl Cheesecake
This cheesecake
is for serious chocophiles. Imagine the hazelnut spread
on a bed of crunchy nuts and a piping hot cup of coffee - it's a sweet
temptation. |
Chocolate Peanut Butter Cheesecake
Peanut butter and chocolate! This delightful combination of flavors will
remind you of one of your favorite childhood candy bars. |
Perfectly Plain Cheesecake
This is
just a basic cheesecake recipe, but it can be used as the base for many other
varieties. Change the crust, add some chocolate, or just get creative! |
Pumpkin Cheesecake
Never again make a pumpkin pie
for the holiday. This cheesecake is absolutely wonderful. Let your
family be the judge! |
Sweet Potato Cheesecake
A wonderful cheesecake with a
light sweet potato taste. |
