Recipe by Keri
"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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imitation vanilla flavoring
grated lime zest
grated lemon zest
1 (12 ounce) bag
semisweet chocolate chips
6 (9 inch)
prepared graham cracker crusts
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!
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?
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!
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!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Italian Cheesecake II
Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories from Fat: 120
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