Cheesecake has been my favorite dessert since I can remember. I’d always leaned toward New York Style cheesecake as a child, but when I reached adulthood I discovered the deliciousness of Italian Cheesecake. The difference is in the ricotta cheese.
I think the first time I tried and loved this yummy dessert was when I was in Atlantic City on business and my colleagues and I dined at the famed Chef Vola restaurant. This is the same restaurant that served Frank Sinatra his favorite Banana Cream Pie in his day. And yes, we tried that too and it was delicious. Unfortunately, I don’t have that recipe. Yet.
For some reason, I don’t remember my grandmother making this dessert though I’m sure she did because she loved cheesecake as much as me. My neighbor was making her Grandma’s Italian Cheesecake almost every time she had us over or when we invited them for dinner and I finally asked for the recipe.
Because this is such a large and rich dessert, I make it only when I’m having a bunch of guests over for dinner parties and holiday dinners. Otherwise it would be dangerous just sitting there in my fridge ready for the eating.
Helpful Tools:
- 2 8 oz cream cheese bricks
- 6 large eggs
- 15 oz whole milk ricotta cheese
- 6 heaping tbsp flour
- 1 1/2 cups sugar
- 16 oz sour cream
- 2 tbsp vanilla
- In a large mixing bowl add cream cheese, ricotta and sugar. Mix well. Add one egg at a time, mixing well after each addition.
- Add one heaping tablespoon at a time, mixing well after each addition. Add sour cream and vanilla and mix well.
- Line the bottom of a springform pan with wax paper. Grease and flour the wax paper and sides of the pan.
- Pour the mixture into the pan and place in the oven to cook for 50 minutes at 350 degrees.
- Turn off oven, open the door 1/4 of the way and keep the cheesecake inside the oven for another hour. After the second hour, take the cheesecake out of the oven and place onto the counter to cool for another hour.
- Serve with cherries if desired.
Recipe courtesy of my neighbor Donna.
Not for anything, but your recipe is missing information. First, it does not say the oven temperature nor does it say what you you mean by adding one heaping tablespoon at a time…am I to assume this is the flour. Very vague and lacking in detail!
Sorry, yes one heaping tablespoon of flour at a time. Heaping means you don’t level it off.
Do you put it in a water bain?
I didn’t used to, but last time I did and I it did not crack this time so I do recommend it.
thank you so much for this one. Looks just like the one from an Italian restaurant that I loved. It was their grandpa’s recipe. I’m be making this one!!
I’m not a fan of cheesecake but my husband is so I might just have to make this for him! Thanks!
I love cheesecake, but I have never had the courage to make my own. Thanks for sharing the recipe, Heather. This may something I can try over the cold winter months!