Italian Cheesecake II Recipe -
Italian Cheesecake II Recipe
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Italian Cheesecake II

Recipe by  

"This is a sweet, moist chocolate chip cheesecake with a hint of citrus and anise flavors. It is made with Ricotta cheese instead of cream cheese. This dessert has been an Easter tradition in my family since before my father was born. The recipe makes a lot, but it can easily be cut in half for smaller groups. Sprinkle additional chocolate chips on top of the cheesecakes before baking if desired."

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Ingredients Edit and Save

Original recipe makes 6 9-inch cheesecakes Change Servings
  • PREP

    25 mins
  • COOK

    50 mins

    4 hrs 15 mins


  1. Preheat an oven to 375 degrees F (190 degrees C).
  2. Beat the eggs in a large mixing bowl, then mix in the sugar, vanilla flavoring, anise extract, lime zest, lemon zest, and ricotta cheese until smooth. Toss the chocolate chips with the flour in a plastic bag to coat. Fold in to the ricotta batter until evenly blended. Place the graham cracker crusts onto baking sheets. Evenly divide the batter among the crusts.
  3. Bake in the preheated oven for 30 minutes, then rotate the cheesecakes 90 degrees, and continue baking until a knife inserted into the center comes out clean, 20 to 30 minutes longer. Cool to room temperature, then refrigerate at least 2 hours until cold before serving.
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Reviews More Reviews

Apr 19, 2010

I don't usually like to rate/review my own recipes, but this would get five stars from me even if it was someone else's recipe. If you use real vanilla extract, you'll want to use a little less. Also, this cheesecake freezes very well, so you can make a full recipe and just freeze the extra pies for eating at a later date. One BIG tip - if you're wanting a cheesecake with a flavor and texture like those made with cream cheese, please keep looking, because this recipe isn't for you. If you're open to a new twist on cheesecake, then I encourage you to enjoy this delicious recipe!

Apr 07, 2010

This Cheesecake is so very delicious. I did cut the recipe down to 2 pies since we are just 5 and I didn't want any to go to waste. I love the citrus with the anise flavor and then the chocolate! Whats not to love?


6 Ratings

Jul 12, 2010

I also love this dessert! In the hubster's fam, though they call it "Ricotta Pie" but the classic flavors are the same. It isn't a classic "cheesecake", but it is an Italian classic! I haven't tried freezing it yet, but we have several things coming up and I just might try that!

Jul 18, 2011

Scaled this back to make one cake. We liked this one. It was different than a typical cheesecake. I wasn't sure my kids would like the anise but they didn't say a thing. Used regular vanilla extract and used the same amount called for. It was good!

Nov 24, 2011

This was a huge hit at Thanksgiving! My brother-in-law is Italian, and his parents' eyes lit up when they realized I had brought a ricotta cheesecake - no, it's not like what most of us expect a "cheesecake" to be like, but as far as a ricotta pie-type dessert, this was the best one ever. Scaled down to one pie, and I had no lemon to zest so added a drop of lemon extract and a bit of orange zest along with the lime zest. Less rich, less sweet than the typical cheesecake, but delicious! This will be a definite repeat in our house!


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  • Calories
  • 311 kcal
  • 16%
  • Carbohydrates
  • 42.8 g
  • 14%
  • Cholesterol
  • 43 mg
  • 14%
  • Fat
  • 13.4 g
  • 21%
  • Fiber
  • 0.9 g
  • 3%
  • Protein
  • 6.9 g
  • 14%
  • Sodium
  • 230 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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