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Italian Ricotta Cheesecake
Created by: Howcan Team
Ingredients
- 1 1/2 cups of graham cracker crumbs
- 1/4 cup of white sugar
- 1/2 cup of butter, melted
- 2 pounds of ricotta cheese
- 1 cup of white sugar
- 1/3 cup of all-purpose flour
- 6 eggs
- 1 teaspoon of vanilla extract
- 1/4 teaspoon of salt
- 1/2 cup of heavy cream
Instructions
- Preheat the oven to 325 degrees F. Grease a 9-inch springform pan.
- In a medium bowl, mix together 1 1/2 cups of graham cracker crumbs, 1/4 cup of sugar, and 1/2 cup of melted butter. Press into the bottom of the prepared pan.
- In a large bowl, beat the ricotta cheese, 1 cup of sugar, and flour until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and salt. Finally, fold in the heavy cream. Pour filling over the crust in the pan.
- Bake in the preheated oven for 60 minutes, or until the center is set. Allow to cool, then refrigerate for at least 4 hours before serving.
Italian Ricotta Cheesecake has a rich history dating back to ancient Rome, where it was a popular dessert among the elite. The creamy, light texture of the cheesecake is attributed to the use of fresh ricotta cheese, a staple in Italian cuisine. Renowned chefs like Lidia Bastianich and Mario Batali have popularized this delectable dessert in their restaurants, showcasing the authentic flavors of Italy. The best version of this dish can be found in the southern regions of Italy, particularly in Sicily, where the ricotta is exceptionally creamy and flavorful. The key to a perfect Italian Ricotta Cheesecake lies in using high-quality ricotta and balancing the sweetness with a hint of citrus zest. For a unique twist, some chefs incorporate almond flour into the crust for added texture and flavor.
80 min
8
380 calories
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