Best 3 Italian Easter Cheesecake Recipes
Indulge in the delectable flavors of Italian Easter Cheesecake, a traditional and beloved dessert with a rich history and unique variations across different regions of Italy. This creamy and delightful treat is a symbol of celebration and joy, often prepared during the Easter season. Embark on a culinary journey as we explore two enticing recipes for this classic cheesecake. The first recipe presents a luscious baked cheesecake adorned with a vibrant orange glaze, while the second showcases a no-bake version featuring a refreshing lemon flavor. Both recipes capture the essence of this delectable dessert, offering a delightful balance of textures and flavors that will tantalize your taste buds. Prepare to be captivated by the charm of Italian Easter Cheesecake, a true testament to the culinary artistry of Italy.
Check out the recipes below so you can choose the best recipe for yourself!
CLASSIC ITALIAN CHEESECAKE
Make Mamma proud with this rich, dense Classic Italian Cheesecake recipe. Made with ricotta instead of cream cheese, our Classic Italian Cheesecake will be a welcome addition at any big family dinner.
Provided by My Food and Family
Categories Italian Food
Time 1h45m
Yield Makes 16 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F if using a silver 9-inch springform pan (or to 325°F if using a dark nonstick 9-inch springform pan). Mix crumbs, butter and 2 Tbsp. sugar. Press firmly onto bottom of pan. Bake 10 minutes.
- Meanwhile, beat ricotta cheese, 1-1/4 cups sugar and flour in large bowl with electric mixer on medium speed until well blended. Add whipping cream, vanilla and zest; mix well. Add eggs, 1 at a time, mixing just until blended after each addition. Pour over crust.
- Bake 1 hour and 20 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.
Nutrition Facts : Calories 280, Fat 15 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 110 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 9 g
ITALIAN EASTER CHEESECAKE
Make and share this Italian Easter Cheesecake recipe from Food.com.
Provided by jessica327
Categories Cheesecake
Time 1h30m
Yield 14-16 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Add eggs to cheese and mix in sugar, vanilla, cinnamon and lemon juice. Set aside.
- Mix crust ingredients till they come together.
- Divide dough so 2/3 is in one ball and 1/3 is in another ball. On a lightly floured board, roll out the larger ball until it is about 12" long and 16" wide. Very carefully place the dough in a 9" x 13" glass baking dish. If it crumbles or cracks, that's okay. Just press it together with your fingers. Trim any dough hanging over the edges and hold in reserve.
- Pour filling into the crust and dot with the 4 pats of butter.
- Roll out the remaining dough and cut into long strips. Criss-cross the dough in a wide lattice formation over the top of the filling.
- Bake at 350 degrees for about 1 hour or until golden brown and a knife inserted in the cheese comes out clean.
- Serve at room temperature.
Nutrition Facts : Calories 456.2, Fat 19.6, SaturatedFat 10.5, Cholesterol 173.5, Sodium 379.5, Carbohydrate 52.6, Fiber 0.9, Sugar 29.2, Protein 17.4
ITALIAN RICOTTA CHEESECAKE
This quick-and-easy dessert is lighter than traditional cheesecake, since it calls for ricotta instead of cream cheese.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees. Set rack in the middle of the oven.
- Butter and flour a 9-by-2-inch springform pan and tap out excess flour. Place on a rimmed baking sheet.
- In a medium bowl, sift sugar and flour.
- In a large bowl, combine ricotta and zest and whisk until smooth. Add sugar and flour mixture and gently mix to combine.
- Add eggs, 1 at a time, and whisk to combine. Add the vanilla and salt.
- Pour batter into the prepared pan. Bake in the center of the oven for about 55 to 60 minutes, until a light golden color. Make sure the center is fairly firm and the point of a sharp knife inserted in the center comes out clean.
- Cool completely on a wire rack. Cover with plastic wrap and transfer to refrigerator until chilled, at least 2 hours.
Tips:
- Use high-quality ingredients, especially for the ricotta cheese, which should be fresh and creamy.
- Make sure the ricotta cheese is well-drained before using it, otherwise the cheesecake will be too wet.
- The cheesecake can be made up to 2 days ahead of time. Cover it tightly with plastic wrap and store it in the refrigerator.
- When ready to serve, remove the cheesecake from the refrigerator and let it come to room temperature for about 30 minutes before slicing.
Conclusion:
Italian Easter Cheesecake is a delicious and decadent dessert that is also easy to make. With its creamy ricotta filling and flaky crust, it is sure to be a hit with everyone who tries it. Whether you are looking for a special dessert for Easter or any other occasion, this cheesecake is a great option. To make the most of this recipe, here are some additional tips:- You can use a variety of nuts in the crust, such as almonds, hazelnuts, or walnuts.
- If you don't have any candied orange peel, you can use grated orange zest instead.
- The cheesecake can also be baked in a 9-inch springform pan.
- If you want a more rustic look, you can leave the edges of the crust uneven.
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