Recipe by B A
"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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2 1/2 cups
1 1/2 teaspoons
unsalted butter at room temperature
anise flavored liqueur
1 (17.5 ounce) package
1 1/2 cups
heavy whipping cream
anise flavored liqueur
lemons (zest only)
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!
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Italian Easter Cheesecake
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 150
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