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Classic Italian Cheesecake

Classic Italian Cheesecake recipe
photo by:kraft
Rich, dense and featuring ricotta, not cream cheese, our Italian cheesecake would make anyone's Mamma proud.
time
prep:
15 min
total:
1 hr 45 min
servings
total:
16 servings
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posted:
7/23/2006
I made this recipe but substituted Splenda for the sugar. I added 2 cups of Splenda to substitute for the 1 1/4 cups the recipe required and the results were superb! This is a great sugar-gree dessert for diabetics. I also added 1 tsp of almond extract and that really gave this recipe a great taste! I would make this recipe again.
posted:
6/25/2006
Italian cheesecake is not your average cheesecake, and for some, it is an acquired taste. However, if you are familiar with it, this is an outstanding recipe. It is even on par with Italian cheesecake I've had in some of Manhattans famous Italian restaurants. I found it needed to be cooked about 10 minutes longer than the recipe calls for to help brown the top a little. Mangia!
posted:
6/19/2006
This is the best cheesecake I've ever had. Much better than traditional or NY Style. Smooth, creamy (if prepared properly) and fluffy / not heavy like traditional or NY Style!! My family loves it!!!
posted:
5/30/2006
I decided to try this after reading the good reviews and wanting to try a different type of cheesecake. It was not very good. Bland, gritty, and generally not nearly as good as and "American" cream-cheese cake. I am an avid cheesecake lover, however, this is one recipe that I will not make again. Stick to the traditional New York style baked cheesecake, it's much, much, much better!
posted:
5/13/2006
OMG!!! u MUST try this recipe! i've made this 4 the 7th time but even on my 1st try it waz awesome. add a extra lemon zest and vanilla 4 a loud MMMMM... Oh, make a banana-peacan glaze 2 top it: four bananas, bit of heavy cream, tad bit of milk, and pecans or almonds-blend all ingrediants in blender. TRUST ME ITS GOOD! were all STUFFED from dinner but most people managed a 2nd slice! OMG!OMG!OMG! (i'm only 11, my parents didn't even help at all or give me ANY tips) THANX KRAFT! p.s. ment 2 be little gritty(creamy cream chese is american)
posted:
4/4/2006
This was my first attempt at cheesecake and it will be the only recipe for cheesecake in my collection. It surpasses any that I have ever eaten!
posted:
3/14/2006
my husbend liked it,but I did`t
posted:
1/22/2006
This 9" cake is a smaller version of the 12" Polly-O recipe that I've gotten raves over for 20+ years (it uses 3 lbs part skim ricotta, 8 eggs, etc). The taste is classic European, unlike American cakes made with cream cheese. It is light and airy and if you are a purist this cake is for you. I skip the toppings and the extras because the delicate lemon taste stands on its own but I like animal crackers for the crust instead of grahams.
posted:
12/20/2005
This cheesecake had a rough texture unlike cream cheese cheesecakes. The first time I made this I did exactly what the recipe called for. It really needed a topping so I put strawberries with sugar on it. The second time i used half cream cheese and half ricotta. That was a huge hit! It still needed a topping though. I must say that it was fairly easy. Good luck!
posted:
12/18/2005
The recipe was easy to prepare however I thought the taste was bland and it had the consistency of the ricotta cheese. We threw it out after tasting the first piece.
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