Indulge in the creamy, dreamy decadence of authentic Italian cheesecake, a delightful twist on the classic dessert. Forget the heavy, dense textures of some cheesecakes; this recipe delivers a lighter, airier experience, showcasing the delicate balance of sweet ricotta and a subtle hint of lemon. The secret lies in using high-quality ingredients and a simple yet elegant preparation, resulting in a dessert that's both sophisticated and surprisingly easy to make. This recipe beautifully captures the essence of Italian baking – fresh, simple, and utterly irresistible.
Prepare to be amazed by the simplicity and the exquisite taste as we guide you through each step of creating this delightful treat. Ready to transform your kitchen into a little corner of Italy? Let's dive into the step-by-step process and discover the magic of making this classic Italian cheesecake.
Tools Needed
- Springform pan
- Roasting tin
- Mixer
- Wire rack
Ingredients
- Ricotta cheese: 3 pounds (strained)
- Eggs: 8
- Lemon zest: 1 teaspoon
- Orange zest: 1 teaspoon
- Vanilla extract: 2 teaspoons
- Cornstarch: 1/3 cup
- Sugar: 1 1/2 cups
- Butter
- Flour
- Candied lemon and orange rind
Step-by-Step Instructions
Step 1. Prepare the Batter and Pan
- Preheat oven to 350°F (175°C). Prepare springform pan by buttering and flouring it. Wrap the pan in foil.
- In a mixing bowl, beat eggs until light and frothy. Add sugar, vanilla extract, cornstarch, lemon zest, and orange zest. Mix until well combined.
- Add the strained ricotta cheese to the egg mixture. Blend until smooth.
Step 2. Bake the Cheesecake
- Pour the batter into the prepared springform pan. Place the pan in a roasting tin.
- Pour boiling water into the roasting tin, making sure it doesn't go over the foil.
- Add a teaspoon of anise or sambuca before baking.
- Turn off the oven and let the cheesecake rest in the oven for another 30 minutes.
Step 3. Cool and Refrigerate
- Remove the cheesecake from the oven and let it cool completely on a wire rack. Refrigerate overnight.
Step 4. Garnish and Serve
- Garnish with candied lemon and orange rind, and optionally dust with confectioners' sugar before serving.
Read more: Castagnaccio Recipe: Authentic Tuscan Gluten-Free Cake
Tips
- Using a bain-marie (water bath) helps cook the cheesecake evenly and prevents cracking.
- Be sure not to overmix the batter to avoid a tough texture.
- Allowing the cheesecake to cool slowly in the oven prevents cracking.
Nutrition
- Calories: approximately 4800
- Fat: approximately 270g
- Carbs: approximately 360g
- Protein: approximately 180g
FAQs
1. Can I use a different type of cheese instead of ricotta?
While ricotta is traditional and provides the best texture, you can experiment with mascarpone or a mixture of cream cheese and ricotta. The flavor will be slightly different.
2. How long can I store the cheesecake?
Store your cheesecake in the refrigerator, covered, for up to 3-4 days. It's best enjoyed within the first two days for optimal texture and flavor.
3. Can I make this cheesecake ahead of time?
Yes! The no-bake version is perfect for making ahead. Prepare it a day or two before serving to allow the flavors to meld and the cheesecake to fully chill.
This classic Italian cheesecake, with its creamy texture and delicate lemon notes, is the perfect ending to any meal. The no-bake option simplifies the process without sacrificing flavor, making it accessible to even the most novice baker. Enjoy this delightful treat, and savor the taste of Italy in every bite!