Comida Kraft
Recipe Box

Classic Italian Cheesecake

Prep Time
15
min.
Total Time
1
hr.
45
min.
Servings

16 servings

Rich, dense and featuring ricotta, not cream cheese, our Italian cheesecake would make anyone's Mamma proud.

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What You Need

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Make It

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  • 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.

Size Wise

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

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.

Make Ahead

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

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories 280
Total fat 15g
Saturated fat 8g
Cholesterol 110mg
Sodium 140mg
Carbohydrate 26g
Dietary fiber 0g
Sugars 21g
Protein 10g
% Daily Value
Vitamin A 10 %DV
Vitamin C 0 %DV
Calcium 20 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I use to eat this cake in NYC in the diners. 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!!
Date published: 2004-11-19
Rated 5 out of 5 by from OMG! 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)
Date published: 2005-10-10
Rated 5 out of 5 by from I made this recipe twice - the first time I accidentally used heavy cream instead of whipping cream,... 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.
Date published: 2005-11-22
Rated 5 out of 5 by from This 9" cake is a smaller version of the 12" Polly-O recipe that I've gotten raves over for 20+... 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.
Date published: 2006-01-23
Rated 5 out of 5 by from I spent a LOT of time trying to find a "ricotta cheesecake" recipe like my mom use to make when I... 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...
Date published: 2007-07-09
Rated 5 out of 5 by from excellent! 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....
Date published: 2004-07-21
Rated 5 out of 5 by from My mother used to make this cake every Christmas and Easter. My mother used to make this cake every Christmas and Easter. BUT, she used to put the crust up the sides of the pan. I started making this cake after my mother decided it was getting to be too much trouble. You can't find this cake in bakeries. It may be heavy (what isn't around this time of year) but it is mmmm-mmmmm GOOOOOOOD. Try it. It's worth every loving minute spent putting it together.
Date published: 2003-11-24
Rated 5 out of 5 by from This is a really good dessert.I had to modify it as when I grew up my mother used cottage cheese as... This is a really good dessert.I had to modify it as when I grew up my mother used cottage cheese as ricotta was very expensive..so I used half of the called for ricotta and the rest cottage cheese.I omitted the whipped cream and used 1/2 cup lemon juice, along with 2 tsp of lemon peel. and this turned out great! Other family members also agreed. This is not a real sweet version ... we loved it..
Date published: 2009-04-20
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