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Grandma’s Italian Cheesecake

By Heather 45 Comments

 

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

 

Grandma's Italian Cheesecake
 
Save Print
Prep time
20 mins
Cook time
50 mins
Total time
1 hour 10 mins
 
The classic, rich Italian dessert loved my many.
Author: Heather @ GirlGoneMom.com
Recipe type: Dessert
Cuisine: Italian
Serves: 12
Ingredients
  • 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
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl add cream cheese, ricotta and sugar. Mix well. Add one egg at a time, mixing well after each addition.
  3. Add one heaping tablespoon of flour at a time, mixing well after each addition. Add sour cream and vanilla and mix well.
  4. 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.
  5. Pour the mixture into the pan and place into a roasting pan. Add water to the roasting pan.
  6. Place the roasting pan into the oven to cook for 50 minutes.
  7. 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.
  8. Serve with cherry pie filling if desired.
3.4.3177

 

Grandma's Italian Cheesecake
Print Recipe
  • CoursesDessert
  • CuisinesItalian
Grandma's Italian Cheesecake
Print Recipe
  • CoursesDessert
  • CuisinesItalian

Filed Under: Dessert

About Heather

Heather is the founder of GirlGoneMom.com. She lives in Southern New Jersey with her husband, 12-year-old daughter, 9-year-old son, her cat Spencer and Buddy the lab mix. You’ll find a combination of family-friendly reviews and giveaways, deal alerts, personal stories and articles relating to parenting on GirlGoneMom.com.

Yum

Comments

  1. Robin Borchardt says

    at

    What size pan do you use? 9 or 10 inch?

    Reply
  2. Sheri Cohen Parmann says

    at

    Are you sure Waxpaper and not parchment paper?

    Reply
    • Heather says

      at

      Yes. You can line a pan with wax paper (indirect heat). You can also use parchment.

      Reply
  3. David V Padilla says

    at

    Did you make a crust for the exterior or that the way it forms?

    Reply
    • Heather says

      at

      No, it just bakes that way.

      Reply
  4. Gina says

    at

    My apologies…I do see an oven temperature further down in the recipe.

    Reply
  5. Gina says

    at

    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!

    Reply
    • Heather says

      at

      Sorry, yes one heaping tablespoon of flour at a time. Heaping means you don’t level it off.

      Reply
  6. kathy Rowoldt says

    at

    Do you put it in a water bain?

    Reply
    • Heather says

      at

      I didn’t used to, but last time I did and I it did not crack this time so I do recommend it.

      Reply
  7. Dee says

    at

    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!!

    Reply
  8. NEPA MOM says

    at

    I’m not a fan of cheesecake but my husband is so I might just have to make this for him! Thanks!

    Reply
  9. Making Our Life Matter says

    at

    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!

    Reply
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