18 Recipe For Italian Cheese Cake Ignite Your Passion For Cooking!
Published on: Mar 16, 2024
Looking for a delicious and authentic Italian dessert? Look no further than this recipe for Italian cheese cake. This dessert is a staple in Italian cuisine and will transport your taste buds to the rolling hills of Tuscany with every bite. Made with creamy ricotta cheese and a touch of lemon, this dessert is sure to become a family favorite.
Indulge in a creamy and tangy Italian lemon ricotta cheesecake that will transport you straight to the streets of Rome. This recipe takes the classic cheesecake to a whole new level with the addition of zesty lemon and rich ricotta cheese.
Start by preheating your oven to 350°F and lining a springform pan with parchment paper. In a bowl, mix together 2 cups of graham cracker crumbs, 1/4 cup of melted butter, and 1/4 cup of sugar until well combined. Press the mixture into the bottom of the pan and bake for 10 minutes.
In a separate bowl, beat 24 ounces of softened cream cheese with 1 cup of sugar until smooth and creamy. Add in 1 cup of ricotta cheese, 1/4 cup of lemon juice, and the zest of 2 lemons. Beat until well combined. In a separate bowl, beat 4 eggs and slowly add them to the cream cheese mixture, beating until fully incorporated.
Pour the filling over the crust and bake for 45-50 minutes, until the center is just slightly jiggly. Let it cool to room temperature before refrigerating for at least 4 hours. Serve with fresh berries and a dollop of whipped cream for a truly decadent dessert.
If you prefer a more traditional Italian ricotta cheesecake, this recipe is for you. This version is made with a simple graham cracker crust and a creamy ricotta filling that is sure to please any cheesecake lover.
To make the crust, combine 1 1/2 cups of graham cracker crumbs and 1/4 cup of melted butter in a bowl. Press the mixture into the bottom of a springform pan and bake for 10 minutes at 350°F.
In a separate bowl, beat together 4 packages of softened cream cheese, 1 cup of sugar, and 1 teaspoon of vanilla extract until smooth. Add in 2 cups of ricotta cheese and beat until well combined. Stir in 1/4 cup of flour and 4 beaten eggs until fully incorporated.
Pour the filling over the crust and bake for 45-50 minutes, until the center is set. Let it cool to room temperature before refrigerating for at least 4 hours. Serve with a drizzle of honey and some fresh berries for a delicious and simple dessert.
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Pressure Cooker Italian Lemon Ricotta Cheesecake
Main Ingredients: Graham Cracker Crumbs, Butter, Whole Milk Ricotta
If you're short on time but still want to enjoy a delicious Italian lemon ricotta cheesecake, try making it in a pressure cooker. This method results in a perfectly cooked cheesecake in a fraction of the time.
To make this recipe, you will need a 7-inch springform pan that fits inside your pressure cooker. Start by creating a water bath for your cheesecake by placing a trivet or steamer basket in the bottom of the pressure cooker and adding 1 cup of water. In a bowl, mix together 1 1/2 cups of graham cracker crumbs, 1/4 cup of melted butter, and 2 tablespoons of sugar. Press the mixture into the bottom of the springform pan and place it on top of the trivet.
In a separate bowl, beat together 2 packages of softened cream cheese, 1/2 cup of sugar, and 1 teaspoon of vanilla extract. Add in 1 cup of ricotta cheese, 1/4 cup of lemon juice, and the zest of 2 lemons. Beat until well combined. Finally, add in 2 beaten eggs and mix until fully incorporated.
Pour the filling over the crust and cover the top of the pan with aluminum foil. Place the pan on top of the trivet in the pressure cooker and secure the lid. Cook on high pressure for 30 minutes, then let the pressure release naturally for 10 minutes before manually releasing the remaining pressure.
Let the cheesecake cool to room temperature before refrigerating for at least 4 hours. Serve with a dusting of powdered sugar and some fresh berries for a show-stopping dessert.
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Pressure Cooker Authentic Italian Ricotta Cheesecake
Main Ingredients: Unsalted Butter, Graham Cracker Crumbs, Butter, Sugar
If you're craving a classic Italian ricotta cheesecake but don't want to spend hours in the kitchen, this pressure cooker recipe is for you. It yields a perfectly creamy and delicious cheesecake in just a fraction of the time.
Start by creating a water bath for your cheesecake by placing a trivet or steamer basket in the bottom of the pressure cooker and adding 1 cup of water. In a bowl, mix together 1 1/2 cups of graham cracker crumbs, 1/4 cup of melted butter, and 2 tablespoons of sugar. Press the mixture into the bottom of a 7-inch springform pan and place it on top of the trivet.
In a separate bowl, beat together 2 packages of softened cream cheese, 1/2 cup of sugar, and 1 teaspoon of vanilla extract. Add in 2 cups of ricotta cheese and beat until well combined. Finally, add in 2 beaten eggs and mix until fully incorporated.
Pour the filling over the crust and cover the top of the pan with aluminum foil. Place the pan on top of the trivet in the pressure cooker and secure the lid. Cook on high pressure for 30 minutes, then let the pressure release naturally for 10 minutes before manually releasing the remaining pressure.
Let the cheesecake cool to room temperature before refrigerating for at least 4 hours. Serve with a drizzle of honey and some fresh berries for a delightful dessert that will impress your guests.
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Today’s Cake – Italian Lemon Ricotta Cake
Main Ingredients: Unsalted Butter, Caster Sugar, Ricotta, Eggs, Plain
If you're looking for a lighter and simpler alternative to traditional cheesecake, try making this Italian lemon ricotta cake. It has all the delicious flavors of a cheesecake but with a lighter and fluffier texture.
Start by preheating your oven to 350°F and greasing a 9-inch round cake pan. In a bowl, mix together 1 cup of flour, 1 teaspoon of baking powder, and 1/4 teaspoon of salt. In a separate bowl, beat together 1/2 cup of softened butter and 1 cup of sugar until light and fluffy. Add in 1 cup of ricotta cheese and 2 beaten eggs, one at a time, until well combined.
Slowly mix in the dry ingredients until just incorporated. Fold in the zest of 2 lemons and 1/4 cup of lemon juice. Pour the batter into the prepared pan and bake for 30-35 minutes, until a toothpick inserted in the center comes out clean.
Let the cake cool to room temperature before serving. Dust with powdered sugar and top with fresh berries for a simple and delicious treat that is perfect for any occasion.
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TORTA DI RICOTTA AL LIMONCELLO (ITALIAN-STYLE...
Main Ingredients: Cookies, Melted Butter, Ricotta, Sugar, Heavy Whipping
If you want to add a bit of a boozy kick to your Italian cheesecake, try making this torta di ricotta al limoncello. It combines creamy ricotta cheese with the sweet and citrusy flavors of limoncello for a truly decadent dessert.
To make the crust, combine 2 cups of crushed biscotti or shortbread cookies with 1/4 cup of melted butter and press into the bottom of a 9-inch springform pan. Bake at 350°F for 10 minutes.
In a separate bowl, beat together 32 ounces of softened cream cheese, 1 cup of sugar, and 1 teaspoon of vanilla extract until smooth. Add in 2 cups of ricotta cheese and beat until well combined. Slowly add in 1/4 cup of limoncello and mix until fully incorporated.
Pour the filling over the crust and bake for 45-50 minutes, until the center is just slightly jiggly. Let it cool to room temperature before refrigerating for at least 4 hours. Serve with a drizzle of limoncello and some fresh berries for a truly indulgent dessert.
If you're a fan of soft and chewy cookies, you have to try these Italian ricotta cookies. They are simple to make and have the perfect balance of sweetness and tanginess from the ricotta cheese.
To make these cookies, start by creaming together 1/2 cup of softened butter and 1 cup of sugar. Add in 1 cup of ricotta cheese, 1 egg, and 1 teaspoon of vanilla extract and mix until well combined. In a separate bowl, whisk together 2 cups of flour, 1 teaspoon of baking powder, and 1/4 teaspoon of salt. Gradually add the dry ingredients to the wet mixture and mix until just combined.
Using a cookie scoop or spoon, drop rounded balls of dough onto a baking sheet lined with parchment paper. Bake for 12-15 minutes at 350°F, until the edges are lightly golden. Let the cookies cool before serving, and for an extra touch, drizzle with a simple glaze made with 1 cup of powdered sugar and 2 tablespoons of milk.
This Italian lemon ricotta cake is perfect for any occasion. It is light, fluffy, and has the perfect balance of tangy lemon and creamy ricotta flavors. Plus, it's incredibly easy to make!
Start by preheating your oven to 350°F and greasing a 9-inch round cake pan. In a bowl, mix together 1 cup of flour, 1 teaspoon of baking powder, and 1/4 teaspoon of salt. In a separate bowl, beat together 1/2 cup of softened butter and 1 cup of sugar until light and fluffy. Add in 1 cup of ricotta cheese and 2 beaten eggs, one at a time, until well combined.
Slowly mix in the dry ingredients until just incorporated. Fold in the zest of 2 lemons and 1/4 cup of lemon juice. Pour the batter into the prepared pan and bake for 30-35 minutes, until a toothpick inserted in the center comes out clean.
Let the cake cool to room temperature before serving. Dust with powdered sugar and top with fresh berries for a simple and delicious treat that is perfect for any occasion.
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Italian Tuna Balls With Lemon and Capers – an Easy...
Main Ingredients: Tuna In Oil, Ricotta, Hard Boiled Eggs, Capers
If you're looking for a unique and delicious appetizer, try making these Italian tuna balls with lemon and capers. They are easy to make and have a burst of flavor from the tangy lemon and briny capers.
In a bowl, mix together 2 cans of drained and flaked tuna, 1/4 cup of breadcrumbs, 1/4 cup of grated Parmesan cheese, 1 beaten egg, 1 tablespoon of lemon juice, and 1 tablespoon of chopped capers. Season with salt and pepper to taste. Form the mixture into small balls and bake at 375°F for 15-20 minutes, until lightly golden.
Serve the tuna balls warm with a squeeze of fresh lemon juice and a sprinkle of chopped parsley for a delicious and unique appetizer that your guests will love.
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Honey Wheat Grilled Flatbread with Fresh Berries and...
Main Ingredients: All Purpose Flour, Active Dry Yeast, Kosher Salt
This honey wheat grilled flatbread with fresh berries and ricotta is a perfect summer appetizer or light lunch. It combines the sweetness of honey and the tanginess of ricotta with the freshness of berries for a delightful and easy dish.
Start by making the flatbread dough by combining 1 cup of whole wheat flour, 1 cup of all-purpose flour, 1 tablespoon of honey, 1 tablespoon of olive oil, and 1/2 teaspoon of salt in a bowl. Slowly add in 3/4 cup of warm water and knead until smooth. Let the dough rest for 30 minutes before rolling it out into a thin circle.
Heat a grill pan over medium-high heat and brush the flatbread with olive oil. Grill for 2-3 minutes on each side, until lightly charred and crispy. Spread a layer of ricotta cheese on top of the flatbread and top with fresh berries. Drizzle with honey and sprinkle with chopped mint for a refreshing and delicious treat.
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Italian Baked Ricotta Cheesecake With Blueberries
Main Ingredients: Unsalted Butter, Caster Sugar, Egg, Plain Flour
This Italian baked ricotta cheesecake with blueberries is a show-stopping dessert that will impress your guests. The creamy and tangy cheesecake is perfectly complemented by the sweet and juicy blueberries.
To make the crust, mix together 2 cups of crushed graham crackers, 1/4 cup of melted butter, and 1/4 cup of sugar. Press the mixture into the bottom of a 9-inch springform pan and bake for 10 minutes at 350°F.
In a bowl, beat together 24 ounces of softened cream cheese, 1 cup of sugar, and 1 teaspoon of vanilla extract until smooth. Add in 1 cup of ricotta cheese and beat until well combined. Slowly add in 4 beaten eggs and mix until fully incorporated.
Pour the filling over the crust and bake for 45-50 minutes, until the center is just slightly jiggly. Let it cool to room temperature before refrigerating for at least 4 hours. Top with fresh blueberries and a sprinkle of powdered sugar before serving for a stunning and delicious dessert.
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How to Make an Italian Lemon Ricotta Cake
Main Ingredients: Flour, Ricotta, Whole Milk, Eggs, Lemons, Sugar
If you've always wanted to try making an Italian lemon ricotta cake but weren't sure where to start, this recipe is for you. It breaks down the process into simple steps and results in a delicious and impressive cake.
Start by preheating your oven to 350°F and greasing a 9-inch round cake pan. In a bowl, mix together 1 cup of flour, 1 teaspoon of baking powder, and 1/4 teaspoon of salt. In a separate bowl, beat together 1/2 cup of softened butter and 1 cup of sugar until light and fluffy. Add in 1 cup of ricotta cheese and 2 beaten eggs, one at a time, until well combined.
The Perfect Combination of Sweet and Savory
Made with Fresh Ricotta Cheese
One of the key ingredients in this Italian cheese cake is fresh ricotta cheese. This creamy and slightly tangy cheese is a staple in Italian cooking and adds a unique texture and flavor to this dessert. It is made from the whey of sheep, cow, or goat's milk and is a healthier alternative to traditional cream cheese. The ricotta cheese in this recipe gives the cake a light and fluffy texture, making it the perfect balance of sweet and savory.
A Burst of Citrus with Lemon Zest
To add a burst of citrus flavor to this Italian cheese cake, lemon zest is used in the batter. The zest of a lemon contains essential oils that add a bright and tangy flavor to the cake. It also adds a beautiful pop of color to the dessert, making it visually appealing. The lemon zest pairs perfectly with the creamy ricotta cheese, creating a flavor combination that is both refreshing and indulgent.
A Crispy and Buttery Crust
The crust of this Italian cheese cake is made with a buttery and crispy graham cracker crust. The combination of butter and graham cracker crumbs creates a rich and delicious base for the cake. It also adds a nice contrast in texture to the creamy filling. The graham cracker crust is the perfect vessel to hold the delicate flavors of the ricotta cheese and lemon.
Simple and Easy to Make
One of the best things about this recipe for Italian cheese cake is that it is simple and easy to make. With just a handful of ingredients and a few simple steps, you can have a decadent dessert on the table in no time. The simplicity of this recipe makes it perfect for any occasion, from a casual family dinner to a special celebration.
In conclusion, this recipe for Italian cheese cake is a must-try for any lover of sweet and savory desserts. With its creamy ricotta cheese, tangy lemon zest, and buttery graham cracker crust, this dessert is a perfect representation of the delicious flavors of Italy. So, put on your apron and get ready to impress your family and friends with this authentic and mouth-watering Italian treat.
