Italian cheesecake recipe with ricotta cheese is a delightful dessert that captures the essence of Italy’s rich culinary heritage. This creamy and indulgent dessert is made with the finest ingredients, including ricotta cheese, which is a staple in Italian cuisine. In this article, we will explore the art of making an authentic Italian cheesecake using ricotta cheese, and provide you with a step-by-step recipe to recreate this classic treat at home.
Italian cheesecake, also known as “Tiramisu,” is a popular dessert that is often mistaken for a cake due to its creamy texture and dense structure. However, it is actually a type of pie, made with layers of sponge cake soaked in coffee and rum, and filled with a rich mixture of ricotta cheese, sugar, eggs, and sometimes citrus zest. The use of ricotta cheese is what sets this dessert apart from other cheesecake varieties, as it imparts a distinct, slightly tangy flavor and a smooth, creamy texture that is simply irresistible.
To make an Italian cheesecake with ricotta cheese, you will need the following ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 2 large eggs
– 1 cup whole milk
– 1 teaspoon vanilla extract
– 1 (14-ounce) can sweetened condensed milk
– 1 (8-ounce) package cream cheese, softened
– 2 cups ricotta cheese
– 1 teaspoon lemon zest
– 1 teaspoon almond extract
– 1 cup powdered sugar
– 1 cup whipped cream
– 1/2 cup chocolate shavings or sprinkles (optional)
Now, let’s dive into the step-by-step process of making an Italian cheesecake with ricotta cheese:
1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
2. In a large bowl, mix together the flour, sugar, salt, and baking powder.
3. Add the softened butter to the flour mixture and blend until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk together the eggs, milk, and vanilla extract.
5. Gradually add the wet ingredients to the flour mixture, stirring until well combined.
6. Pour the batter into the prepared springform pan and spread it evenly.
7. Bake for 15-20 minutes, or until the edges are golden brown and the center is set.
8. Remove the cake from the oven and let it cool in the pan for 10 minutes.
9. In a large bowl, beat the cream cheese until smooth.
10. Add the sweetened condensed milk, ricotta cheese, lemon zest, and almond extract to the cream cheese and beat until well combined.
11. In a separate bowl, mix the powdered sugar with 1 tablespoon of milk until smooth.
12. Gradually add the sugar mixture to the cream cheese mixture, beating until smooth and creamy.
13. Pour the cream cheese mixture over the cooled crust and spread it evenly.
14. Bake for an additional 45-50 minutes, or until the center is set and no longer jiggles.
15. Remove the cheesecake from the oven and let it cool in the pan for 1 hour.
16. Once cooled, refrigerate the cheesecake for at least 4 hours, or overnight, to allow it to set completely.
17. Before serving, top the cheesecake with whipped cream and chocolate shavings or sprinkles, if desired.
Enjoy your homemade Italian cheesecake with ricotta cheese, and savor the flavors of Italy in every bite!
