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Italian Cream Cheese and Ricotta Cheesecake is a delightful twist on the classic dessert. Imagine the creamy richness of cream cheese combined with the light, fluffy texture of ricotta. This cheesecake is not overly sweet, making it perfect for any occasion. It's simple to make, yet impressive enough to wow your guests. Let's dive into this delicious recipe!
Ingredients:
- 16 oz softened cream cheese
- 16 oz whole milk ricotta cheese
- 1 cup granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1/4 cup all-purpose flour
Instructions:
- Preheat your oven to 325°F (163°C).
- In a large mixing bowl, beat the cream cheese and ricotta until smooth.
- Add the sugar and mix until well combined.
- Beat in the eggs one at a time, then add the vanilla extract.
- Mix in the flour until just combined.
- Pour the mixture into a greased springform pan.
- Bake for 60 minutes, or until the center is set.
- Let the cheesecake cool completely before removing from the pan.
What You Will Need
Read more: Ricotta Cheese Recipe
What you will need to make Italian cream cheese and ricotta cheesecake
- Cream cheese: Adds a rich, creamy texture, making the cheesecake smooth and decadent.
- Ricotta cheese: Provides a light, fluffy consistency, balancing the creaminess of the cream cheese.
- Granulated sugar: Sweetens the cheesecake, enhancing the flavors of the cheeses.
- Eggs: Bind the ingredients together, giving the cheesecake structure and stability.
- Vanilla extract: Adds a subtle, aromatic flavor, complementing the richness of the cheeses.
- All-purpose flour: Helps thicken the batter, ensuring the cheesecake sets properly.
Tools and Instruments Needed
What tools/instruments will be needed to make Italian Cream Cheese and Ricotta Cheesecake Recipe
- Mixing bowl: Needed to combine and mix the cream cheese, ricotta, sugar, eggs, vanilla, and flour until smooth.
- Electric mixer: Ensures the cream cheese and ricotta blend smoothly without lumps, crucial for a creamy texture.
- Springform pan: Allows easy removal of the cheesecake without damaging its shape, essential for presentation.
- Spatula: Helps scrape down the sides of the bowl, ensuring all ingredients are fully incorporated.
- Oven: Bakes the cheesecake evenly, setting the center perfectly for the right consistency.
Italian Cream Cheese and Ricotta Cheesecake
A creamy and delicious Italian cheesecake made with cream cheese and ricotta.
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Ingredients:
Cheesecake
- 16 oz cream cheese softened
- 16 oz ricotta cheese whole milk
- 1 cup granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1/4 cup all-purpose flour
Instructions:
- Preheat your oven to 325°F (163°C).
- In a large mixing bowl, beat the cream cheese and ricotta until smooth.
- Add the sugar and mix until well combined.
- Beat in the eggs one at a time, then add the vanilla extract.
- Mix in the flour until just combined.
- Pour the mixture into a greased springform pan.
- Bake for 60 minutes, or until the center is set.
- Let the cheesecake cool completely before removing from the pan.
Notes:
For best results, chill the cheesecake in the refrigerator for at least 4 hours before serving.
Read more: Cream Cheese Frosting Recipe
Nutrition value:
Calories: 350kcalCarbohydrates: 25gProtein: 10gFat: 25gSaturated Fat: 15gCholesterol: 100mgSodium: 300mgPotassium: 150mgSugar: 20gVitamin A: 500IUCalcium: 150mgIron: 1mg
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Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the cheesecake as directed.
- Let it cool completely.
- Wrap tightly in plastic wrap.
- Store in the fridge for up to 3 days.
Freezing Instructions
- Cool the cheesecake fully.
- Wrap in plastic wrap, then foil.
- Freeze for up to 2 months.
- Thaw in the fridge overnight before serving.
For a richer flavor, let the cheesecake sit in the fridge overnight before serving. This allows the cream cheese and ricotta to meld together beautifully.
Frequently Asked Questions
FAQ:
How long does this cheesecake need to cool before serving?
Let it cool completely, usually about 2 hours.
Can I use low-fat ricotta cheese instead of whole milk ricotta?
Yes, but the texture might be slightly different.
Do I need to use a water bath for baking this cheesecake?
No, a water bath isn't necessary for this recipe.
How should I store leftovers?
Keep leftovers in the fridge, covered, for up to 5 days.
Can I freeze this cheesecake?
Yes, wrap it tightly in plastic wrap and foil, then freeze for up to 2 months.
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