Italian Cheesecake Recipe - Allrecipes.com
  • READY IN hrs

Italian Cheesecake

Recipe by  

"A slightly lighter version of cheesecake without the crust!"

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Ingredients Edit and Save

Original recipe makes 1 -9 inch cake Change Servings
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  • PREP

    30 mins
  • COOK

    50 mins
  • READY IN

    1 hr 30 mins

Directions

  1. Preheat oven to 400 degrees F (205 degrees C). Grease and flour one 9 inch round springform or regular pan.
  2. Combine the ricotta, confectioners' sugar and eggs. Blend well. Stir in vanilla, almond extract, rum extract, lemon juice, lemon zest and orange zest. Beat by hand until smooth and creamy. Pour batter into the prepared pan.
  3. Bake at 400 degrees F (205 degrees C) for 40 minutes, until golden. Place on a rack and cool.
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Reviews More Reviews

Most Helpful Positive Review
Dec 09, 2002

On important process left out by the recipe donor and the 1st reviewer is that most cheesecake recipes call for DRAINING the ricotta cheese by squeezing the ricotta thru a cheesecloth sack!!

 
Most Helpful Critical Review
Aug 29, 2002

I don't know if it's because I used fat-free ricotta or a 9 3/4" springform pan, but the cheesecake was only about 3/4" high. I was too embarassed to bring it to a dinner party the next night. Since I wasn't going to bring it, I though I'd taste it - it is too coarse a texture for my liking. Also, I thought it was too citrus-y tasting. I don't think I'll be making this one again.

 

13 Ratings

Mar 04, 2007

I tried this recipe and it was easy and delicious. I did have one problem. It came out rather flat. I solved this problem by adding a few tablespoons of flour to the recipe.

 
Feb 02, 2008

I made individual cakes in ramekins and I omitted the rum and almond extracts since I didn't have either and I crushed spice snap cookies for a thin crust, and this recipe turned out great! It has a light texture with just the right amount of sweet, citrus flavour. This recipe is also great if you are trying to watch what you eat because its so low in calories and fat compared to a New York Style cheesecake. A delicious, satisfying dessert!

 
Dec 17, 2010

ok peeps originally this is a peasant type of desert originating in Puglia south eastern Italy. Better known as Calzone di ricotta. it is a dence moist somewhat coarse texture and dose not rise like a cake kudos to Lynn you stuck to the original recipe as i recalled my Nonna making years ago you can also omit the rum extract and juice as well as replace the powdered sugar with granulated thanks ever so much

 
Aug 29, 2002

I followed the receipe exactly, it was very watery, extremly sweet and it turned out flat. I would not recommend this receipe to anyone who dose not have a huge sweet tooth and dose not mind a flat watery cheesecake. Sorry to who ever submitted the receipe.

 
Jun 21, 2010

I cut the sugar slightly - used two eggs and ameretto liqueur instead of almond extract. Also, used a graham pie crust and it turned out great. Glad I found this simple and delicious recipe.

 
Feb 09, 2010

This was a great dessert as 4 of us in our family is on the South Beach diet. I made powdered sugar from Splenda and followed the advice of the other reviewers and it turned out great. My husband also has diabetes so this is a great dessert for him.

 

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Nutrition

  • Calories
  • 178 kcal
  • 9%
  • Carbohydrates
  • 23.6 g
  • 8%
  • Cholesterol
  • 70 mg
  • 23%
  • Fat
  • 5.8 g
  • 9%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 8.1 g
  • 16%
  • Sodium
  • 89 mg
  • 4%

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

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