Sicilian Cheesecake Recipe - Allrecipes.com
Sicilian Cheesecake Recipe
  • READY IN 6+ hrs

Sicilian Cheesecake

Recipe by  

"Wonderfully soft and delicious cheesecake that uses ricotta cheese instead of cream cheese. Very, very easy to make!"

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
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  • PREP

    30 mins
  • READY IN

    6 hrs 30 mins

Directions

  1. In a small bowl, mix together the crushed cookies and butter. Press into the bottom of a 9 inch springform pan. Refrigerate while you prepare the filling.
  2. In a medium bowl, beat the ricotta cheese, 1 cup of confectioners' sugar, and vanilla until light and fluffy using an electric mixer. Stir in candied peel and 2 ounces of grated chocolate by hand. Spoon the filling over the chilled crust, and smooth out the top surface. Refrigerate for 6 hours, or overnight.
  3. Just before serving, whip cream with 1 tablespoon of confectioners' sugar until stiff in a small bowl using an electric mixer. Run a knife around the outside edge of the cake, and remove the sides of the pan. Spread the whipped cream over the top of the cake, and sprinkle with remaining grated chocolate. Serve immediately.
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Reviews More Reviews

Mar 18, 2006

Followed recipe to the letter - and when springform pan (sides) were removed, cheesecake did not retain shape... It literally started to slowly spill out onto the counter. Needless to say, this recipe was a disaster - and I sure won't use this one again. Seriously - what's supposed to hold it together? It's not baked, so there's no eggs... yet there's no gelatin to keep it firm... Ricotta cheese isn't firm enough to hold a shape - and yet there's nothing in the recipe to help it along... Very odd.

 
Feb 11, 2006

this was so good it's just wrong!!! i couldn't believe the difference that using ricotta instead of cream cheese would make! yummy, foolproof recipe that i will definitely use again!

 

5 Ratings

Jan 24, 2008

I must have done something wrong, the only thing I changed was using a store-bought crust instead of making my own, and I didn't put the whipped cream on top. It came out grainy and the crust got soggy by the time it set, because the cheese separated after it was mixed... It tasted pretty good, but the texture was pretty bad. I'll try it again and see what's up, though.

 
Nov 27, 2005

incredibly tasty and refreshing. definetely a keeper!

 

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Nutrition

  • Calories
  • 367 kcal
  • 18%
  • Carbohydrates
  • 39.3 g
  • 13%
  • Cholesterol
  • 45 mg
  • 15%
  • Fat
  • 18.9 g
  • 29%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 9.2 g
  • 18%
  • Sodium
  • 204 mg
  • 8%

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

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About the Cook

 
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