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My review
Italian Ricotta Cheesecake
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CLIFFYW
"This is my grandfather's recipe, it's a basic recipe for Italian cheesecake."
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Ingredients
1 h 10 m servings 214Original recipe yields 16 servings (2 cheesecakes)
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Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Coat two 9-inch pie pans with vegetable oil cooking spray.
- Beat eggs in a large bowl. Mix in the ricotta cheese, vanilla, cinnamon, sugar, zest, and whiskey. Pour into prepared pans.
- Bake in preheated oven for 1 hour to 1 hour 15 minutes, until firm. Let cool, then refrigerate until cold.
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Reviews
Read all reviews 2527 Ratings
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1/5/2008
Beyond yummy. I used Grand Marnier Liquer instead of whisky. I also used orange extract instead of orange zest. I served it with a sweet strawberry sauce.
9/30/2007
When my grandmother passed, she took her recipes with her. This is the closest I have come to replicating her cheesecake. Only thing I did different was omit the orange zest, and add a pinch o...
12/31/2007
Very easy and not too sweet. I used small custard dishes and halved the recipe. I prefer almond extract over vanilla in many recipes and used it in this. Sprinkle cinnamon on top after done and...
12/28/2007
Thanks! My nonna gave me her recipe, but didn't tell me to refrigerate it or leave it on the counter. Appreciate your specific reference to refrigerator...
11/16/2008
This cheesecake is very Italian and delicious. The best part is, it's so easy to make!
10/29/2007
I like this cheesecake. I put two cans of cherry filling on top of a 12 X 9. I was apprehensive about it after my first slice, preferring cream cheese, but after day 3 it's growing on me. Litera...