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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:
8/6/2008
I made this recipe for Class when I did a presentation On Italy and everyone loved it. Several of the students asked for secands
posted:
3/4/2008
Very easy and very good, my family requests it for every special occasion!!
posted:
7/8/2007
I spent a LOT of time trying to find a "ricotta cheesecake" recipe like my mom use to make when I was a kid. I tried a few recipes and this one is the best! It's so easy and it's SOOOO.... GOOD! I've become addicted to it. I have one in the oven now, its my 4th time making it and I can't wait!! Oh yeah, I used 2 teaspoons of almond extract instead of the peel and vanilla. Try it, you won't be sorry...
posted:
5/28/2007
It just didn't turn out good at all. It had a weird consistency. Maybe we were comparing it to the Blueberry Crown Cheesecake. It is definitely the best!
posted:
3/23/2007
Because my family is borderline Diabetic, I have substituted the sugar with Splenda...The taste was wonderful, and there wasn't any after taste that substitute sweetners often have. I also added cocoa powder and swirled it through to marblize. I definitely recommend this Italian Cheescake to anyone!
posted:
2/1/2007
I have used this recipe as a base for a ricotta cheesecake. I altered it this way and it was absolutely fabulous! Two thirds Ricotta one third cream cheese, heavy cream in place of whipping cream, almond extract, crushed biscotti instead of graham cracker crumbs. Top with toasted almonds. Don't 4 get the lemon zest
posted:
1/16/2007
I've made this recipe many times over the years for my whole family and everyone just raves about it. It's so simple to put together.
posted:
12/27/2006
I made this as a Christmas present for my boyfriend and it was horrible! I hated the texture, but that might have been because I didn't realize Italian was different from NY style and was expecting it to be a lot smoother and sweeter. Still, I felt bad watching him choke it down going, "Oh, yeah, its.. uh.. good. Thanks hun!"
posted:
11/22/2006
I made this cheesecake, it was soo easy to make! And, I Loved it! So did everyone I gave to taste it! Will be making this many more times! It was Wonderful tasting!
posted:
9/21/2006
Very good! Not as sweet as regular cheesecake, so I used blueberry muffin cereal for the crust instead of graham craker crust. I will make it again.
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