Home Forums Hunting & Shooting Food, Cooking, and Game Preparation First Effort At Making Italian Cheesecake

Made it last night. It's a traditional cheesecake of Italy, very light compared to New York style cheesecake (which is the type most Americans are familiar with), made with ricotta cheese instead of cream cheese (the latter of which is used in New York cheesecake). It's served cold.

Turned out great.

Springform?

Yes.

To me, that’s cheesecake. I call what I typically make cream cheese pie.



You’re correct in that they are very different.

My wife make a killer almond cheesecake.

Full fat ricotta?

Nice job by the way.

Thanks. Yeah, full fat ricotta.

That looks good. I see it has a crust and icing, too. Italian cheesecake never has icing, and often has no crust.

Made my second one today.

Not really icing, but rather a separate layer. Bottom is cream cheese and baked and removed. Top layer is sour cream and baked again, but a shorter time @ higher temp. I use a Keebler graham crust.

Is it topped with something?

Cant see under the glass.

Both of those cheesecakes look really good. I love cheesecake.

L.W.

Nope. I’ve been eating Italian cheesecake all my life at Italian restaurants, and I’ve never seen one with an icing. Crust would also be untraditional.

Because it is pumpkin season,
2 8 oz cream cheese
few tbs of sour cream
1 cup sugar
1 TBS vanilla
4 eggs
i can 16 oz pumkin
Pumpkin spice to taste, I go heavy.
I mix with a hand blender, really helps if CC is RT.
I put some grated white chocolate on top mostly for looks, and hide cracks after they are cooked. Touch of pumpkin spice on white choc for contrast. I find 325F less cracks than 350.

I generally plop the stuff into pre-made gram cracker crust pans. Easy to keep one and give other away. I only have one spring pan, so this is easiest for 2 pies.
I sometimes sub in ricotta, and of all things sometimes add feta instead of sour cream for a bit of twang. Ricotta I fold, I dont use a mixer,