Best Old World Ricotta Cheesecake Recipes

SICILIAN RICOTTA CHEESECAKE

Sicilian Ricotta Cheesecake image

This ricotta cheesecake is similar in style to an American cheesecake, but is much lighter. Enjoy.

Provided by Nicole

Categories World Cuisine Recipes European Italian

Yield 12

Number Of Ingredients 8

Ingredients

2 pounds ricotta cheese
⅔ cup white sugar
⅓ cup all-purpose flour
6 eggs
¼ teaspoon ground cinnamon
2 teaspoons orange zest
2 teaspoons vanilla extract
⅛ teaspoon salt

Steps:

Preheat oven to 300 degrees F (150 degrees C). Set rack in the middle of the oven. Butter and flour a 9 1/2 inch springform pan, and tap out excess flour.
Place the ricotta in a large mixing bowl, and stir it as smooth as possible with a rubber spatula. Stir the sugar and flour together thoroughly into the ricotta. Stir in the eggs 1 at a time. Blend in the vanilla, cinnamon, orange zest, and salt. Pour batter into the prepared pan.
Bake in the center of the oven for about 1 1/4 to 1 1/2 hours, 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 on a wire rack. It will sink slightly as it cools. Cover, and chill till serving time.

Nutrition Facts : Calories 198.3 calories, Carbohydrate 18.1 g, Cholesterol 116.5 mg, Fat 8.5 g, Fiber 0.2 g, Protein 12.1 g, SaturatedFat 4.5 g, Sodium 154 mg, Sugar 11.6 g

OLD-WORLD RICOTTA CHEESECAKE

Old-World Ricotta Cheesecake image

I reconstructed this dessert based on an old recipe that had been in the family for years but was never written down. The subtle cinnamon flavor of the zwieback crust reminds me of the cheesecake I enjoyed as a child, but substitute other crumbs if you like. -Mary Beth Jung, Hendersonville, North Carolina

Provided by Taste of Home

Categories Desserts

Time 1h20m

Yield 12 servings.

Number Of Ingredients 17

Ingredients

1-2/3 cups zwieback, rusk or plain biscotti crumbs
3 tablespoons sugar
1/2 teaspoon ground cinnamon
1/3 cup butter, softened
FILLING:
2 cartons (15 ounces each) ricotta cheese
1/2 cup sugar
1/2 cup half-and-half cream
2 tablespoons all-purpose flour
1 tablespoon lemon juice
1 teaspoon finely grated lemon zest
1/4 teaspoon salt
2 large eggs, room temperature, lightly beaten
TOPPING:
1 cup sour cream
2 tablespoons sugar
1 teaspoon vanilla extract

Steps:

Combine zwieback crumbs, sugar and cinnamon; mix in butter until mixture is crumbled. Press onto bottom and 1-1/2 in. up sides of a greased 9-in. springform pan. Refrigerate until chilled., Preheat oven to 350°. Beat all filling ingredients except eggs until smooth. Add eggs; beat on low until combined. Pour into crust. Place pan on a baking sheet., Bake until center is set, about 50 minutes. Remove from oven; let stand 15 minutes, leaving oven on. Combine topping ingredients; spoon around edge of cheesecake. Carefully spread over filling. Bake 10 minutes longer. Loosen sides from pan with a knife; cool 1 hour. Refrigerate 3 hours or overnight, covering when completely cooled. Remove rim from pan. Refrigerate leftovers.

Nutrition Facts : Calories 260 calories, Fat 14g fat (9g saturated fat), Cholesterol 83mg cholesterol, Sodium 191mg sodium, Carbohydrate 25g carbohydrate (16g sugars, Fiber 0 fiber), Protein 7g protein.