ITALIAN EASTER CHEESECAKE
This recipe started out as a very old family recipe handed down for at least 4 generations. Although it actually started out as what is known as Easter Cake, I have converted it into a cheesecake by changing some ingredients. Serve this plain or on a light bed of blackberry or current jam.
Provided by Buon Appetito
Categories World Cuisine Recipes European Italian
Time 3h20m
Yield 36
Number Of Ingredients 17
Steps:
- Sift flour, 3/4 cup confectioners' sugar, baking powder, and pinch of salt in a large bowl.
- Mash the unsalted butter with a fork until thoroughly worked into the flour mixture; stir in 1 tablespoon vanilla extract and 1 tablespoon anise liqueur.
- Stir 3 eggs into the flour mixture to make a workable dough. Turn dough out onto a floured work surface and knead a few times; roll the dough into a ball.
- Chill dough in refrigerator at least 20 minutes or up to 1 hour.
- Place ricotta cheese, mascarpone cheese, and 12 eggs in a large bowl. Beat mixture with an electric mixer on high speed until smooth. (If you prefer, process the mixture in a large food processor until smooth, working in batches if necessary.)
- Mix 1 1/2 cup confectioners' sugar, heavy cream, 1/4 cup anise liqueur, 1 tablespoon vanilla extract, 1/4 teaspoon salt, and lemon zest into the ricotta cheese mixture until thoroughly combined.
- Preheat oven to 325 degrees F (165 degrees C).
- Grease the inside of a 9-inch springform pan with butter and sprinkle with flour.
- Remove chilled dough from refrigerator and roll into a large circle on a floured work surface. Fit the dough into the prepared springform pan.
- Pour cheesecake filling into the dough. Place a large roasting pan into oven; place the cheesecake into the roasting pan. Pour enough hot water into the outer pan to reach several inches up the side of the springform pan.
- Bake in the preheated oven until the top is golden brown and a toothpick inserted into the middle of the cheesecake comes out clean, about 2 hours.
Nutrition Facts : Calories 253.4 calories, Carbohydrate 17.1 g, Cholesterol 122.4 mg, Fat 16.6 g, Fiber 0.3 g, Protein 9 g, SaturatedFat 9.1 g, Sodium 123.6 mg, Sugar 8.3 g
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Ijaz ramzan
[email protected]This cheesecake was a nightmare. It was the worst cheesecake I've ever had.
Bryan Bravoria
[email protected]This cheesecake was a total fail. I wouldn't even serve it to my enemies.
gia
[email protected]This cheesecake was a disappointment. I expected it to be much better.
ijanpele kimi
[email protected]This cheesecake was pretty good, but it wasn't anything special.
Fega Utuoyo
[email protected]This cheesecake was just average. I wouldn't make it again.
Deundrea Thomas
[email protected]This cheesecake was okay, but not great. I've had better.
Faith Assan
[email protected]This cheesecake was a waste of time and ingredients. I would not recommend it to anyone.
Hasib Al Rahim
[email protected]I'm not sure what went wrong, but my cheesecake didn't turn out well. The filling was grainy and the crust was too hard.
Zahid Pardese
[email protected]This cheesecake was a disaster! The filling was runny and the crust was burnt. I would not recommend this recipe to anyone.
Christine Brockman
[email protected]Not a fan of this cheesecake. The filling was too bland and the crust was too dry.
Adrienne Hertzler
[email protected]This cheesecake was a bit too dense for my taste, but it was still good. I would recommend using a different recipe next time.
Kalpana Yadav
[email protected]The crust was a bit dry, but the filling was very good. I would recommend using a different crust recipe next time.
Blessedkid vibes
[email protected]This cheesecake was a bit too sweet for my taste, but it was still very good. I would recommend using less sugar next time.
Norah Gafo
[email protected]Amazing cheesecake!
woody bfb miracles and Jesus lover
[email protected]Delicious!
Laiba Naz
[email protected]This cheesecake was easy to make and turned out great! The ricotta filling was light and fluffy, and the orange zest added a nice touch of flavor. The crust was also very good. I would definitely recommend this recipe.
Pheladi Monyela
[email protected]I made this cheesecake for Easter dinner and it was a huge success! Everyone loved it. The cheesecake was creamy and flavorful, and the crust was perfectly crispy. I will definitely be making this again.
Ask Menow
[email protected]This cheesecake was delicious! The ricotta cheese filling was creamy and rich, and the orange zest gave it a nice pop of flavor. The crust was also very good, and I loved the addition of pistachios. I would definitely recommend this recipe.
Outlaw Brown
[email protected]I was a bit skeptical about making this cheesecake because I'm not a big fan of ricotta cheese. But I was pleasantly surprised! The ricotta filling was light and fluffy, and the orange zest added a nice brightness. The crust was also very good, and I
Debjani Thakur
[email protected]This Italian Easter cheesecake was a hit at our family gathering! The ricotta filling was smooth and creamy, and the crust was perfectly golden brown. We loved the subtle orange flavor, and the pistachios added a nice crunch. Everyone went back for s