Italian Ricotta Cheesecake Recipe

 

Italian Ricotta Cheesecake 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 cheesecake 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.

 

Italian Ricotta Cheesecake recipe, comments, and photo were contributed by Liz Krause, publisher of the Italian cooking website featuring Easy Italian Recipes.   Liz says, “I decided to create this recipe not because I wanted to, but because my husband kept talking about how he wanted me to learn it – he absolutely loves ricotta pie.  So after comparing recipes and modifying quantities and ingredients to suit my own tastes, I finally came up with an easy and delicious recipe.”

 

Italian Ricotta Cheesecake

 

Italian Ricotta Cheesecake Recipe:

Italian Ricotta Cheesecake Recipe

Prep Time: 15 minutes

Cook Time: 40 minutes

Yield: 6 to 8 servings

Ingredients:

1 pound Ricotta cheese 
1 teaspoon salt
3 tablespoons granulated sugar
1 tablespoon all-purpose flour
eggs, separated and room temperature

 

Instructions:

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.  Adding the confectioners sugar right before serving is good because the sugar will dissolve if you do it any sooner.

Makes 6 to 8 servings.

 

More Delicious Cheesecake Recipes:

Chocolate Fudge Cheesecake

Anything chocolate makes it on my list of favorites, and this is one of those.

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.

 

Cheesecake Hints and Tips:

Baking A Perfect Cheesecake

Baking Cheesecake Ahead Of Time

Cutting Cheesecake

How To Freeze Cheesecake

Traveling with Cheesecakes

Springform Pans

 

https://whatscookingamerica.net/LizKrause/ItalianRicottaCheesecake.htm

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