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Italian Cheesecake

Italian Cheesecake

Light and creamy, this cheesecake gets a boost from ricotta.

We’ve combined cream cheese with ricotta cheese for a creamier version of Italian cheesecake.

Prep: 20 days Cook: 70 days
Serves: 12 Save

Ingredients (13)

Crust

  • 1½ cup Graham Cracker Crumbs
  • or 1½ cup Crushed Amaretti Cookies
  • 6 T Unsalted Butter
  • 3 T Sugar

Filling

  • 32 oz Ricotta Cheese, Whole Milk
  • 8 oz Light Cream Cheese
  • 1 cup Sugar
  • ¼ cup All Purpose Flour
  • 1 tsp Lemon Zest
  • 1 tsp Vanilla Extract
  • 4 Eggs
  • 12 tsp Confectioners' Sugar (optional)
  • 24 Lemon Slices (optional)
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Directions

  1. Preheat oven to 350F.
  2. To prepare crust, combine crumbs, butter and sugar in medium bowl. Press crust onto bottom and 1 inch up the sides of a 9-inch springform pan. Bake 10 minutes or until set. Cool before filling.
  3. To prepare filling, beat ricotta, cream cheese, sugar and flour in a large bowl with an electric mixer. Add lemon zest and vanilla; mix well.
  4. Add eggs one at a time, mixing on low speed just until blended.
  5. Pour filling into crust. Bake for 1 hour or until cake is almost set.
  6. Run a knife around rim of pan to loosen cheesecake. Cool to room temperature on a wire rack, then refrigerate at least 3 hours or overnight.
  7. To serve, remove springform side and slice. Dust with confectioners' sugar and garnish with lemon slices.