Italian Easter Cheesecake Recipe -
  • READY IN 3+ hrs

Italian Easter Cheesecake

Recipe by  

"This recipe started out as a very old family recipe handed down for at least 4 generations. Although it actually started out as what is known as Easter Cake, I have converted it into a cheesecake by changing some ingredients. Serve this plain or on a light bed of blackberry or current jam."

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Ingredients Edit and Save

Original recipe makes 1 large cheesecake Change Servings
  • PREP

    1 hr
  • COOK

    2 hrs

    3 hrs 20 mins


  1. Sift flour, 3/4 cup confectioners' sugar, baking powder, and pinch of salt in a large bowl.
  2. Mash the unsalted butter with a fork until thoroughly worked into the flour mixture; stir in 1 tablespoon vanilla extract and 1 tablespoon anise liqueur.
  3. Stir 3 eggs into the flour mixture to make a workable dough. Turn dough out onto a floured work surface and knead a few times; roll the dough into a ball.
  4. Chill dough in refrigerator at least 20 minutes or up to 1 hour.
  5. Place ricotta cheese, mascarpone cheese, and 12 eggs in a large bowl. Beat mixture with an electric mixer on high speed until smooth. (If you prefer, process the mixture in a large food processor until smooth, working in batches if necessary.)
  6. Mix 1 1/2 cup confectioners' sugar, heavy cream, 1/4 cup anise liqueur, 1 tablespoon vanilla extract, 1/4 teaspoon salt, and lemon zest into the ricotta cheese mixture until thoroughly combined.
  7. Preheat oven to 325 degrees F (165 degrees C).
  8. Grease the inside of a 9-inch springform pan with butter and sprinkle with flour.
  9. Remove chilled dough from refrigerator and roll into a large circle on a floured work surface. Fit the dough into the prepared springform pan.
  10. Pour cheesecake filling into the dough. Place a large roasting pan into oven; place the cheesecake into the roasting pan. Pour enough hot water into the outer pan to reach several inches up the side of the springform pan.
  11. Bake in the preheated oven until the top is golden brown and a toothpick inserted into the middle of the cheesecake comes out clean, about 2 hours.
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  • Cook's Note:
  • The amount of filling this recipe will yield is enough the bake three 8x8 square disposable cake pan cakes. If you use a 9-inch springform pan, it will wield 1 springform cake and 1 8x8 square disposable aluminum cake pan.

Reviews More Reviews

Apr 14, 2012

I wish I could give this more stars! Italian cheesecake is so different from the usual cream cheese based cake that there is really no comparison. I didn't need as much cake as the recipe clearly states it makes, so I halved the filling, but retained the base as written. I ended up with one 9" cheesecake and 4 individual tarts. The balance of flavors is perfect, I was a little concerned it might be to strong an anise flavor but it isn't. This isn't an inexpensive cake, so save your pennies for that super special occasion (mine is my DS birthday) and then enjoy this decadent treat. Thanks, Bon Appetit - this is perfect!

Apr 15, 2012

This was the best cheesecake ever!!! The Mascarpone is the secret ingredient. I will never go back to my grandmother's recipe which was superb. This recipe was even better.


3 Ratings

Mar 08, 2013

I did not care for this recipe. The recipe yielded way too much, it was gritty (for lack of a better word) and the amount of lemon zest over-powered the flavor. It looked really good! I was disappointed.


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  • Calories
  • 253 kcal
  • 13%
  • Carbohydrates
  • 17.1 g
  • 6%
  • Cholesterol
  • 122 mg
  • 41%
  • Fat
  • 16.6 g
  • 26%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 9 g
  • 18%
  • Sodium
  • 124 mg
  • 5%

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

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