1/7 Photos of Italian Cheesecake
Moist, light, and probably too many calories... This cheesecake was an Italian cheesecake. I downloaded about 6 recipes, read a bit, then used mostly Rachael Ray's recipe; Martha Stewart, and La Travola's directions; and a few twists of my own. I had never made any kind of cheesecake before, so I had no clue what I was doing... I need to write down this recipe before I forget! I had heard that Italian cheesecakes were dry; this was not, it was moist, light, sweet, and slightly citrus flavor, but subtle. Time includes rest times.
My Private Note
Units: US | Metric
- 1Butter and flour a 9" spring form pan.
- 2Finely zest lemon and orange (I use a micro planer) and set aside.
- 3Juice lemon and orange and set aside. (I used a lemon/orange a friend brought back from Florida -- if you have one, use it!).
- 4In a large bowl, combine ricotta and zest and whisk until smooth.
- 5Sift in sugar and flour and mix.
- 6Add cream and vanilla and mix.
- 7Whisk in eggs one at a time.
- 8Pour into prepared pan.
- 9Bake at 325°F for 1 1/2 - 2 hours, or until knife comes out clean.
- 10Turn off oven, open door and let rest in oven for 30 minutes.
- 11Remove spring form and refrigerate for at least 2 hours.
- 12I brought mine up to room temperature before serving.
Browse Our Top Dessert Recipes
You Might Also Like...View All Dessert Recipes
Nutritional Facts for Italian Cheesecake
Serving Size: 1 (199 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 388.9
- Calories from Fat 181
- Total Fat 20.2 g
- Saturated Fat 11.7 g
- Cholesterol 204.3 mg
- Sodium 151.3 mg
- Total Carbohydrate 33.5 g
- Dietary Fiber 0.3 g
- Sugars 28.9 g
- Protein 17.8 g