Ingredients
-
3
-
2
-
8
-
1/2
-
1
-
8
-
1/2
-
1/2 - 1
-
-
-
-
-
-
-
Directions
Italian Ricotta Cheesecake, This is the recipe I have used for years to make “Italian” cheese cake. It is a wonderful, basic cheese cake which easily lends itself to “variations”., Just a question – where’d you get this recipe? It is almost word-for-word the recipe my grandma wrote down many years ago. The difference is that she uses quite a lot more heavy cream – 1 full pint rather than a 1/2 cup and calls specifically for powdered sugar. Also no lemon zest. Besides those, the ingredients and procedure are exactly the same!, I’ve made this twice now. Forgot to save it the first time and was stuck searching the internet far and wide for this recipe. This is the only one that uses JUST ricotta and not cream cheese and mascarpone! It is SO delicious, all the other desserts don’t stand a chance to this cheesecake. If made the right way, it’s sure to please. Thank you for this wonderful recipe!!! It’s my new go-to.
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Steps
|
1
Done
|
Preheat Oven to 425f. |
|
2
Done
|
Butter Bottom and Sides of a 12-Inch Springform Pan. |
|
3
Done
|
Sprinkle Bottom and Sides of Well Buttered Pan With Graham Cracker Crumbs. |
|
4
Done
|
in a Large Bowl, Beat Drained Ricotta Until Very Smooth. |
|
5
Done
|
Gradually Add 1 1/2 Cups Sugar and Egg Yolks, Beating After Each Addition. |
|
6
Done
|
Beat in Flour, Lemon Rind, and Vanilla. |
|
7
Done
|
in a Small Bowl, Beat Cream Until Cream Holds Its Shape, but Is not Too Stiff. |
|
8
Done
|
in a Smaller Bowl, Beat Egg Whites With Remaining Sugar Until Stiff; Combine With Whipped Cream and Fold Into Ricotta Mixture. |
|
9
Done
|
Pour Mixture Into Prepared Pan. |
|
10
Done
|
Bake For 10 Minutes. |
