Classic Italian Cheesecake

photo by:kraft

“On a par with what’s served in some of New York's famous Italian restaurants,” is what one fan says. Even better, this version offers the chance for leftovers.

time

prep:

15 min

total:

1 hr 45 min

servings

total:

16 servings

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What You Need

cup HONEY MAID Graham Cracker Crumbs

Tbsp. butter or margarine, melted

Tbsp. sugar

cups POLLY-O Original Ricotta Cheese

1-1/4

cups sugar

1/4

cup flour

1/2

cup whipping cream

tsp. vanilla

tsp. grated lemon zest

eggs

Make It

PREHEAT oven to 350°F if using a silver 9-inch springform pan (or to 325°F if using a dark nonstick 9-inch springform pan). Mix crumbs, butter and 2 Tbsp. sugar. Press firmly onto bottom of pan. Bake 10 minutes.

MEANWHILE, beat ricotta cheese, 1-1/4 cups sugar and flour in large bowl with electric mixer on medium speed until well blended. Add whipping cream, vanilla and zest; mix well. Add eggs, 1 at a time, mixing just until blended after each addition. Pour over crust.

BAKE 1 hour and 20 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.

Kraft Kitchens Tips

Size-Wise

Serve this rich and indulgent cheesecake on a special occasion. It's sure to be a hit with your friends and family!

Make Ahead

Cheesecake can be prepared the day ahead. Cover; refrigerate until ready to serve.

How to Test Cheesecake Doneness

To avoid overbaking a cheesecake, check for doneness at the minimum baking time by gently shaking the pan. If the cheesecake is done, the edge should be slightly puffed and it will be set except for a small area in the center that will be soft and jiggly. Do not insert a knife into the center as this may cause the cheesecake to crack during cooling.

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mangeline

posted:11/22/2005

I made this recipe twice - the first time I accidentally used heavy cream instead of whipping cream, and the next time I used whipping cream and a lower fat ricotta. Both were excellent, rave reviews. I suggest making it as stated, but adding heavy cream made it extra creamy and decadent. This is a favorite, and has been requested of me for the holiday. I could not believe it was so easy to make, don't fear cheesecake with this recipe! Don't forget the lemon zest - it makes all the difference.

a cook

posted:5/7/2005

very very very original italian!!!! I loved it being italian its hard to find a good cheesecake in wv! thanks Sharon

Aless1

posted:4/20/2005

All the family loves this cheescake-been doing it for years now-Just a suggestion for a lighter version.I have eliminated the base-still comes nice.Also I beat 5 eggwhites, and only use 2 yolks-the eggwhites should be folded into the ricotta mixture, thus achieving a lighter texture.Comes nice if you decorate with some almonds.

rmrneidlinger

posted:3/3/2005

I made this with part-skim ricotta, and it was still very, very good. And I like that it is very inexpensive to make if I buy the ricotta on sale; it's much cheaper than cream cheese cheesecakes. Even my little kids loved this; my 4yo son claimed he could eat the whole thing, and he's a very picky eater.

a cook

posted:2/2/2005

excellent! i made it for christmas the past two years and it is the star of the show. i usually make a whipped cheesecake also, but this one is always finished first. it has a rich flavor that everyone loves. it is easy to make and fairly inexpensive for all the ingredients. i am going to try to make a low cal-low fat version with equal instead of sugar this year....i'll let you know how that turns out....

foodluverex78

posted:1/5/2005

I think that this recipe is delicious. I made it and it just pleased everyone. You should really try it. It was also easy.

scott448

posted:11/19/2004

I use to eat this cake in NYC in the diners. I would have it for breakfast, lunch and dinner. I went to visit and could not find anyone who sold it anymore. i started researching the cheese recipes found this one made it and oh - i thought i died and went to heaven. it brought back many child hood memories and if you add some rum or other favorite flavors its personalized with your own touch but with the lemon and vanilla alone i dream of the next bite. - thank you very very much - ps - i also use sweet n low and lower fat cheese and its still wonderful - with less calories and carbs!!

Daelin

posted:4/25/2004

A nice change to the regular plain cheesecake... not as sweet, and still goes with any fruit topping.

waffles246

posted:4/12/2004

this was a very good cheesecake. the only thing that i would change would be to add a topping. it seemed like it needed alittle more flavor to it. i melted chocolate on top and it added alittle flavor, but maybe strawberry or cherry topping would be good.

Wasteria

posted:3/30/2004

This was so wonderful but I made the crust from a pistachios biscotti. I have made lots of cakes but this one is now the one I will choose for many. I will also use this for Greek milk pie.