Italian (Ricotta) Cheesecake

Recipe by Dee514
READY IN: 1hr 40mins




  • Preheat oven to 425°F.
  • Butter bottom and sides of a 12-inch springform pan.
  • Sprinkle bottom and sides of well buttered pan with Graham cracker crumbs.
  • In a large bowl, beat drained ricotta until very smooth.
  • Gradually add 1 1/2 cups sugar and egg yolks, beating after each addition.
  • Beat in flour, lemon rind, and vanilla.
  • In a small bowl, beat cream until cream holds its shape, but is not too stiff.
  • In a smaller bowl, beat egg whites with remaining sugar until stiff; combine with whipped cream and fold into ricotta mixture.
  • Pour mixture into prepared pan.
  • Bake for 10 minutes.
  • Lower oven temperature to 350°F and bake 1 hour.
  • Turn off heat and allow cake to cool in oven with door closed (about 3-4 hours).
  • Remove cooled cake from oven, carefully remove sides of pan, store cake (well wrapped) in refrigerator.
  • Before serving, lightly sprinkle top of cake with Confectioner's (powdered, 10X) sugar.
  • Cake may be served chilled or at room temperature.
  • Note: Center of cheese cake will be lower than the sides when it is cooled.
  • This is not a defect!
  • It is supposed to be this way (makes it easier to hold the topping if you choose to use one).
  • VARIATIONS: Add raisins, chopped citron or chopped maraschino cherries to the batter.
  • Top cheese cake with crushed sugared strawberries or cherries before serving.
  • Cover bottom of crumbed pan with drained, sweetened crushed pineapple, applesauce or sliced apples before adding batter to pan.
  • Pie crust pastry may be used instead of Graham crumbs to line pan.