This thick, dense Italian Cheesecake will make Mamma proud. Our Italian Cheesecake Recipe is made with ricotta rather than cream cheese.
It’s the greatest there is. I can’t believe I’m publishing this, but everyone should know how to prepare a traditional Italian cheesecake. It is creamy but not thick, which is why our family enjoys it so much! Unless you’ve made it previously and want to experiment, don’t swap any ingredients with low-fat for the best results classic new-yolk style cheesecake.
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Preparing the Italian Cheesecake Recipe:
What is the most crucial guideline to remember while creating cheesecake batter? Ingredients at room temperature!!! In fact, this is one of the rare occasions when I prefer my components somewhat warmer than room temperature. Especially the cream cheese, because blending cold cream cheese is a nightmare! Italian Cheesecake Recipe.
However, once your materials are at the proper temperature, assembling is a piece of cake! Simply combine the ricotta and cream cheese with an electric mixer until smooth, then add the sugar, one at a time, the eggs and egg yolks, and finally the flour.
It takes 1 hour and 15 minutes to make this cheesecake! It will still appear unsteady in the middle, but that’s fine! Because it will be in the oven for 30 minutes with the door closed. Then truly relax! If you ignore my baking advice and bake the cheesecake until it looks firm and totally set, it will be dry and not creamy.
The Italian Cheesecake Recipe must set overnight
What is the most difficult aspect of this entire recipe? I’m waiting for the cheesecake to totally cool and chill overnight! I recommend 8 hours of chilling time, however, you must wait at least 6 hours before slicing. Otherwise, you’ll end up with a cheesecake lava cake rather than a solid yet creamy cheesecake.
How to Make ahead of time:
The good news is… You can absolutely prepare this cheesecake ahead of time! It will keep, wrapped with plastic wrap and stored in the fridge, for up to 5 days! Alternatively, allow it to cool fully before wrapping securely in plastic wrap and then foil and freeze for up to 2 months!
When serving from the fridge, I recommend letting the cheesecake come to room temperature for 15 minutes before slicing. Also, take your cheesecake out of the freezer the night before you intend to serve it and place it in the refrigerator to defrost.
Italian Cheesecake Recipe
This thick, dense Classic Italian Cheesecake recipe will make Mamma proud. Our Classic Italian Cheesecake, made with ricotta rather than cream cheese, would be a welcome treat to any large family supper.
- Preheat the oven to 350 degrees Fahrenheit.
- Place a 10-inch springform pan on a baking sheet and butter and flour it.
- Combine the ricotta, eggs, granulated sugar, orange peel and juice, cream, and vanilla extract in an electric mixer.
- Bake for 1 1/2 hours in the prepared pan.
- Turn off the oven and let the cake inside for 30 minutes to cool.
- Allow cooling before sprinkling with confectioners sugar.
- Nutrition information is calculated based on the ingredients and cooking techniques stated in each recipe and is provided solely for educational reasons. Please keep in mind that nutrition information may vary depending on the manner of preparation, the origin, and the freshness of the components used.
- Amount Per Serving
- Calories 280
- % Daily Value *
- Total Fat 15g24%
- Saturated Fat 9g45%
- Cholesterol 110mg37%
- Sodium 190mg8%
- Total Carbohydrate 28g10%
- Sugars 23g
- Protein 9g18%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.