Best New York Italian Cheesecake By Frances Recipes

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A NEW YORKER'S REAL ITALIAN CHEESECAKE



A New Yorker's Real Italian Cheesecake image

WARNING: once you eat this you will NEVER be able to eat any other cheesecake as long as you live! But it is so worth it! YUMMY! As I cheesecake lover, I am almost bummed to have eaten this because after tasting it no other cheesecake ever compares to its superior taste!

Provided by AZRoxy63

Categories     Cheesecake

Time 4h45m

Yield 12 slices, 12 serving(s)

Number Of Ingredients 10

10 sheets graham crackers, sheets ground in a food processor to texture of fine crumbs (should be a little over 1 cup total)
1 1/8 tablespoons sugar
4 1/2 tablespoons melted butter
24 ounces ricotta cheese
16 ounces cream cheese, softened
1 cup sugar
6 eggs
6 tablespoons flour
8 ounces sour cream
1 1/2 teaspoons vanilla extract

Steps:

  • Preheat oven to 325°F.
  • Wrap the outside of a 10-inch springform pan with foil to prevent water from seeping in while baking.
  • Mix sugar, crumbs, and melted butter together well to form crust.
  • Press this mixture into the bottom of the springform pan and up the sides until you run out.
  • Bake crust for about 7-10 minutes or until golden brown.
  • Cool on wire rack while preparing the batter.
  • With a mixer, cream together ricotta cheese, cream cheese, flour, and sugar until very smooth.
  • Mix in the eggs one at a time, blend well but DO NOT OVER MIX THE BATTER!
  • Stir in the sour cream and vanilla by hand.
  • Pour mixture into cooled crust.
  • Place cheesecake into a large rectangular pan filled with about 1 1/2 inches of hot water.
  • Make sure foil is high enough around the springform pan so that no water seeps into it while baking.
  • Bake for 90 minutes.
  • After 90 minutes, turn oven off but leave cake in oven for another 60 minutes (DO NOT OPEN OVEN DOOR).
  • Carefully remove cake from water pan and remove foil from springform pan.
  • Cool on wire rack for 1 hour.
  • Cover cake with plastic wrap and chill in refrigerator overnight.
  • Enjoy!

NEW YORK ITALIAN STYLE CHEESECAKE



New York Italian Style Cheesecake image

This recipe was given to me by my Italian mother-in-law. It is the type of crustless cheesecake that is sold in Italian bakeries in New York. I usually make it with whole-milk ricotta which is creamier than low fat. This is not a diet item! You can add fresh fruit topping if you desire.

Provided by tfernini

Categories     World Cuisine Recipes     European     Italian

Time 4h20m

Yield 12

Number Of Ingredients 10

1 pound cream cheese, softened
1 pound ricotta cheese
1 ½ cups white sugar
4 eggs
¼ cup butter, melted and cooled
3 tablespoons all-purpose flour
3 tablespoons cornstarch
2 ½ teaspoons vanilla extract
2 cups sour cream
2 tablespoons lemon juice

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Move an oven rack to the middle of the oven.
  • Beat the cream cheese, ricotta cheese, and sugar in a large mixing bowl with an electric mixer until well combined. Beat in the eggs, one at a time. Add the butter, flour, cornstarch, and vanilla extract; mix until well combined. Fold in the sour cream and lemon juice. Pour the mixture into an ungreased 10-inch springform pan.
  • Bake in the preheated oven for 1 hour. Turn off the oven and leave the cheesecake in the oven for 2 more hours. Remove from oven and let cool completely. Run a thin spatula around the edge of the cheesecake before springing open the pan to remove. Serve at room temperature or cold; refrigerate leftovers.

Nutrition Facts : Calories 452.3 calories, Carbohydrate 32.6 g, Cholesterol 149.9 mg, Fat 31.7 g, Fiber 0.1 g, Protein 10.7 g, SaturatedFat 19.4 g, Sodium 215 mg, Sugar 25.5 g

ITALIAN CHEESECAKE



Italian Cheesecake image

Provided by Buddy Valastro

Categories     dessert

Time 2h30m

Yield one 9-inch cheesecake

Number Of Ingredients 21

1 stick (8 tablespoons) unsalted butter, softened
1/4 cup granulated sugar
Zest of 1 lemon
Zest of 1 orange
1 tablespoon milk
1 whole large egg
2/3 cup all-purpose flour, plus more for dusting
2 3/4 cup ricotta cheese, drained
2/3 cup granulated sugar
1/3 cup vanilla custard (or vanilla pudding)
Zest of 1 lemon
Zest of 1 orange
2 tablespoons semolina flour
2 tablespoons vanilla extract
1/2 tablespoon orange blossom water
4 whole large eggs
6 large egg yolks
Nonstock cooking spray
Powdered sugar, for dusting
1 cup fresh cranberries, for garnish
Fresh rosemary sprigs, for garnish

Steps:

  • For the dough: In a stand mixer fitted with the paddle attachment, cream the butter and granulated sugar together. Scrape down the sides and add the lemon and orange zests. Turn the mixer back on to low speed. Add the milk and egg. Turn the speed to medium and mix until well combined (scrape the sides of the bowl if necessary). Turn the mixer off and add the flour. Carefully turn the mixer on a slow speed and mix just until a dough forms, scraping down the sides as necessary.
  • Turn the dough out onto a clean work surface dusted with flour. Knead until it forms a ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes or until firm.
  • Preheat the oven to 325 degrees F.
  • For the filling: Combine the ricotta cheese, granulated sugar, custard/pudding, lemon zest, orange zest and semolina flour in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium-low speed until combined. Add the vanilla orange and blossom water. Add in the whole eggs and egg yolks in 3 batches. Mix on slow speed in between each addition.
  • Grease the inside of a 9-inch nonstick springform pan with pan spray. Roll the dough into a circle approximately 14 inches wide. Roll the dough into the pan and press it out into an even layer across the bottom and up the sides of the pan.
  • Pour the filling into the pan and place on a rimmed baking sheet. Bake until cheesecake is golden brown, 80 to 90 minutes. Remove from the oven and allow to cool completely before removing from the pan.
  • Remove from the pan and put onto a decorative plate or platter. Dust the top with powdered sugar using a small mesh strainer. Decorate the center with fresh cranberries and sprigs of rosemary.

CLASSIC CHEESECAKE



Classic Cheesecake image

If there's one dessert that would least benefit from innovation, it would have to be New York-style cheesecake. No tricks, no twists; Just a crumbly graham cracker crust and lots of lightly sweetened cream cheese. Baking a cheesecake without a water bath might seem like you're tempting fate, but if you do so at a low enough temperature, it will cook the filling gently and evenly without the risk of curdling or scorching. While cracks on the cheesecake's surface won't affect the taste, they can be unsightly and are most likely to occur when there's a sudden temperature change (say, from the oven to the fridge). To reduce the chances of cracking, let the cheesecake rest in the oven a few minutes before transferring to the counter to cool completely.

Provided by Alison Roman

Categories     cakes, custards and puddings, dessert

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 12

18 whole graham crackers (about 10 ounces/284 grams)
1/4 cup/55 grams light brown sugar
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon (optional)
3/4 cup/170 grams (1½ sticks) unsalted butter, melted
2 pounds/904 grams cream cheese (four 8-ounce/226-gram packages), room temperature
½ cup/113 grams sour cream
1 cup/201 grams granulated sugar
1 teaspoon vanilla extract
½ teaspoon kosher salt
4 large eggs plus 1 large egg yolk
¼ cup/32 grams all-purpose flour

Steps:

  • Heat oven to 325 degrees.
  • In the bowl of a food processor, combine graham crackers, brown sugar, salt and cinnamon (if using) and process until you've got fine crumbs. Transfer the crumbs to a medium bowl and add melted butter. Using your hands, mix well until no dry spots remain (crumb mixture should not be sandy or dry, but hold small clumps when pressed together).
  • Press crust evenly into the bottom and at least 1 1/2-inches up the sides of a 9-inch springform pan. Use the bottom of a measuring cup to make sure the bottom is as even as possible. Bake on the middle rack until crust is set and just starting to brown around the edges, 20 to 25 minutes.
  • Remove pan from the oven and set aside while you prepare the filling. Reduce heat to 300 degrees.
  • Prepare the filling: Combine cream cheese, sour cream, sugar, vanilla and salt in the bowl of a stand mixer. Using a paddle attachment, beat on high until mixture is completely smooth, scraping down the sides and bottom of the bowl as necessary, about 4 minutes.
  • Reduce speed to medium and 1 at a time, add eggs and yolk, scraping down the sides and bottom of the bowl after each egg is added. With the mixer on low, add flour and beat just to blend, until no lumps remain.
  • Pour filling into prepared crust (if filling goes above the crust, that is O.K.). Bake until the edges of the cheesecake are completely set and the 2-inch inner circle of the cheesecake wobbles just slightly, 60 to 70 minutes.
  • Turn heat off and let cheesecake remain in the oven for another 10 minutes. Remove cheesecake from oven and let sit on a wire rack to cool completely at room temperature. When cool, transfer to refrigerator until totally set, at least 6 hours, preferably overnight.

Nutrition Facts : @context http, Calories 721, UnsaturatedFat 18 grams, Carbohydrate 54 grams, Fat 52 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 29 grams, Sodium 499 milligrams, Sugar 36 grams, TransFat 1 gram

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