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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:
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.
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
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.
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.
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....
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.
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!!
posted:
4/25/2004
A nice change to the regular plain cheesecake... not as sweet, and still goes with any fruit topping.
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.
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.
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