When I learned how to make Italian cheesecake, I found these are some of the best desserts for lovers of Italian food. I have found cheesecakes to be the most favored and requested recipes from all over the world. Although these recipes are often under the title of “cakes” or “desserts”, they definitely are in a category all their own. If you know anything about Italian cooking and making Italian recipes, you will know that cooks pride their cooking in using the best and freshest ingredients. This very much applies to these creamy cheesecakes.
When I learned how to make the Italian cheesecake, I found many are made with ricotta cheese which gives it light texture. I have seen many Italian recipes also using cottage
cheese, Mascarpone or other Italian cheeses. Ricotta does seem to be the first choice
however, many of the recipes combine two or more fresh Italian cheeses. This is different than here in the United States where cream cheese is the favorite choice.
When you learn how to make Italian cheesecake, you will probably find the history takes you back to Ancient Rome when the recipes were sweetened with honey rather than sugar. Also, back then they were shaped into loaves. The mountainous region of Italy provided in abundance the fresh eggs, milk, creams and cheeses for such delicious recipes like cheesecakes. These fine fresh ingredients are what helped to earn Italian cheesecake their deserving recognition.
This is one of the cheesecakes using a combination of cheese plus sour cream.
Preheat oven 325 F degrees.
Spread crumbs on bottom of 10 inch buttered springform pan.
Combine together in large mixing bowl ricotta cheese, cream cheese, sour cream and sugar.
Add the eggs and blend well.
Stir in the butter, flour, cornstarch, lemon juice and vanilla.
Pour mixture into prepared pan; bake for 1 hour.
Turn the oven off; leave cake in the oven until cool.
Remove from oven and remove side to pan.
Refrigerate until cold; serve with fresh fruit or fruit topping if desired.
NOTE: I made blackberry cheesecake topping. TO MAKE combine 1 cup water, 2 cups blackberries, ½ cup sugar and 1 tablespoon lemon juice in a heavy saucepan. Blend 3 tablespoons water with 1 ½ tablespoons cornstarch until smooth. Stir cornstarch mixture into saucepan. Cook and stir over medium high a few minutes until thickened. Set off to cool completely before serving.
Even if you are on a sugar free diet you can enjoy Italian cheesecake like this orange chiffon sugar free cheesecake recipe.
Spray 9 inch spring form pan with vegetable spray.
Blend ingredients and press in bottom of pan; bake at 350F degrees for 8 to 10 minutes and cool.
Pour orange juice into small pan; sprinkle gelatin over the juice and let soften.
Heat and stir until gelatin dissolves.
Blend cream cheese and ricotta in large bowl until smooth.
Prepare topping according to package directions using ½ cup water.
Add gelatin to cheese mixture stirring in the Equal.
Fold whipped topping into cheese mixture; stir in chopped oranges.
Spoon into prepared crust and chill overnight.
Garnish with orange sections when serving.
Melt butter; add crumbs and sugar.
Blend well and press into bottom of pan.
Bake before or after filling as your recipes directs.
Short crust pastry recipe
Ingredients should be chilled; combine and blend flour and sugar.
Add egg; cut butter into thin slices over mixture.
Quickly knead just until blended; press into bottom of pan, pie plate or whatever recipe calls for.
Bake in preheated oven 10 minutes.
This ricotta cheese pie recipe might be typical of the Italian cheesecakes that might have been made in Ancient Rome.
Preheat oven to 400F degrees.
Roll pastry out to 1/8 inch thickness; line 10 inch pie pan.
Trim and flute edges and prick pastry with fork; line pastry with foil and pie weights.
Bake for 10 minutes; remove foil and pie weights and bake 5 to 6 minutes.
Cool completely in pan on rack; lower oven temperature to 375F degrees.
Drain ricotta to remove any excess liquid; place cheese in bowl and beat until smooth.
Add eggs and beat well after each; beat in the honey.
Add lemon peel and 1 teaspoon cinnamon; blend well.
Pour into pastry shell; bake for 30 to 35 minutes or until center is set.
Cool completely; sprinkle top with remaining cinnamon right before serving.