Chocolate Ricotta Cheesecake Recipe - Lidia’s Kitchen Series
Chocolate Ricotta Cheesecake – In this final episode of Lidia’s Crowed Pleaser series, Lidia is making a classic Italian ricotta cheesecake ????
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Ricotta Cheesecake | Cooking Italian with Joe
EDIT: Add 2 lbs of ricotta. Sorry, I forgot to specify how much in the video. Have fun and enjoy.
Today I share my family's recipe for great aunt Emily's ricotta cheesecake. This is one of my favorite deserts and after watching this video you will certainly taste why. Enjoy! Check out the recipe:
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Italian Mascarpone Ricotta Cheesecake
This cheesecake is light and fluffy, not overly rich, with a homemade honey oatmeal crust.
Topped with Nutella, caramel sauce, shaved chocolate, honey, fresh raspberries or traditional cherry topping. Delicious! Read up on how to bake using a water bath for a perfectly flat top without cracks.
Get the recipe:
How to make: Ricotta Cheesecake
Italian MaMa shares another delicious recipe!
Last Video (DIY Garden Apron):
Ricotta Cheesecake Recipe:
3 lbs drained ricotta cheese (2-3 days)
8 Eggs
1 Cup Sugar
2 tsp Anise Extract
Zest of 2 Lemons
1/2 Cup Anisette Toast Cookie Crumbs
Directions:
Preheat oven to 425. Coat bottom and sides of 9 springform pan with butter. Then sprinkle with cookie crumbs
In mixing bowl, beat ricotta cheese with sugar. Then add eggs 1 at a time. Add anise extract and beat on medium for 5-min. Stir in lemon zest. Pour the mixture in prepared pan. Bake at 425 for 30-min, then reduce to 375 and bake for an additional 45-min. Turn off oven, keep cheesecake in oven for additional hour before removing. Cool and refrigerate overnight.
Stay tuned for monthly vids. MaMa does product reviews, goes on adventures, and shares recipes! Italian MaMa is full of life, love, and joy. She sends the message that it's never too late to follow your dream in life! Our MISSION is to EMPOWER SENIORS and give them PURPOSE as they age! God bless, Jesus loves you!
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Why Italians go crazy for this dessert! Ricotta Cheese Cake with Blueberries
This recipe is based on the Corsican Fiadone or Fiadoni cheesecake which has no bottom layer. That’s what makes it so simple to make, 10 to 15 minutes maximum.
What other cheesecake is that quick! I’ve also added blueberries in the filling so there’s no need to top with anything else except a little icing or powdered sugar.
This custard style cake needs to be served cold or room temperature. The Corsican version is usually made with goat’s milk ricotta called “Brocciu” which is stronger in flavour. But any similar cheese will work.
You need to use drained ricotta otherwise simply place the fresh cheese in a muslin cloth over a colander and refrigerate a few hours to drain the liquid.
The alcohol is optional, but using the zest of two lemons is not, you need that strong lemony flavour to cut through the richness.
Ensure there’s still a little wobble in the centre once cooked. One of the simplest cheesecake you can make and so delicious! Enjoy my Baked Ricotta Cheesecake
With blueberries.
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How to Make Italian Cream Cheese and Ricotta Cheesecake | Dessert Recipes | Allrecipes.com
Get the recipe for Italian Cream Cheese and Ricotta Cheesecake at:
From top to bottom, this Italian dessert is all cheesecake, and its exceptional light creaminess will win you over at first bite. Combine cream cheese with ricotta cheese, sugar, eggs, lemon juice, vanilla, cornstarch, flour, butter and sour cream. Bake in a springform pan and serve thin, dreamy slices with fresh fruit.
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