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 hey 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. She used to order from Jack Dempsey’s in New York city. 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 holidays. Otherwise it would be dangerous just sitting there in my fridge ready for the eating.
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There are a few key elements to having this cheesecake come out perfectly. First, you need a 9″ springform pan that you will grease and lightly dust with flour. Second are the ingredients. Let them sit out on the counter and reach room temperature before mixing. Lasty, and probably most important is to bake this cheesecake in a water bath, known as bain marie. This prevents cracking and sinking and will ensure a picture perfect creamy delicious cheesecake every single time.
Before adding the cheesecake mixture to the pan, you will want to wrap the bottom with tin foil to prevent any water from the “bath” from seeping in. Place the filled springform into a large roasting pan to bake and then pour about an inch of water around the cheesecake.
Italian Ricotta Cheeseccake
- 2 cream cheese bricks
- 6 whole eggs
- 15 oz whole milk ricotta cheese
- 6 heaping tablespoons flour
- 1½ cups sugar
- 16 oz sour cream
- 2 teaspoons vanilla extract
- Preheat oven to 350 degrees.
- 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 of flour 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, then cover the base of the Springform with tin foil.
- Pour the mixture into the pan and place into a roasting pan. Add water to the roasting pan.
- Place the roasting pan into the oven to cook for 50 minutes.
- Turn off oven, open the door ¼ 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 cherry pie filling if desired.
What size pan do you use? 9 or 10 inch?
Are you sure Waxpaper and not parchment paper?
Yes. You can line a pan with wax paper (indirect heat). You can also use parchment.
Did you make a crust for the exterior or that the way it forms?
No, it just bakes that way.
My apologies…I do see an oven temperature further down in the recipe.
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!