Italian Cheesecake II

Rating: 4.17 stars
6 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

This is a sweet, moist chocolate chip cheesecake with a hint of citrus and anise flavors. It is made with Ricotta cheese instead of cream cheese. This dessert has been an Easter tradition in my family since before my father was born. The recipe makes a lot, but it can easily be cut in half for smaller groups. Sprinkle additional chocolate chips on top of the cheesecakes before baking if desired.

By Keri

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Recipe Summary

prep:
25 mins
cook:
50 mins
additional:
3 hrs
total:
4 hrs 15 mins
Servings:
48
Yield:
6 9-inch cheesecakes
Nutrition Info
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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat an oven to 375 degrees F (190 degrees C).

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  • Beat the eggs in a large mixing bowl, then mix in the sugar, vanilla flavoring, anise extract, lime zest, lemon zest, and ricotta cheese until smooth. Toss the chocolate chips with the flour in a plastic bag to coat. Fold in to the ricotta batter until evenly blended. Place the graham cracker crusts onto baking sheets. Evenly divide the batter among the crusts.

  • Bake in the preheated oven for 30 minutes, then rotate the cheesecakes 90 degrees, and continue baking until a knife inserted into the center comes out clean, 20 to 30 minutes longer. Cool to room temperature, then refrigerate at least 2 hours until cold before serving.

Nutrition Facts

Per Serving:
311 calories; protein 6.9g; carbohydrates 42.8g; fat 13.4g; cholesterol 42.7mg; sodium 230.3mg. Full Nutrition
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Reviews (5)

Read More Reviews

Most helpful positive review

Keri
Rating: 5 stars
04/19/2010
I don't usually like to rate/review my own recipes but this would get five stars from me even if it was someone else's recipe. If you use real vanilla extract you'll want to use a little less. Also this cheesecake freezes very well so you can make a full recipe and just freeze the extra pies for eating at a later date. One BIG tip - if you're wanting a cheesecake with a flavor and texture like those made with cream cheese please keep looking because this recipe isn't for you. If you're open to a new twist on cheesecake then I encourage you to enjoy this delicious recipe! Read More
Helpful
(26)
6 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
Keri
Rating: 5 stars
04/19/2010
I don't usually like to rate/review my own recipes but this would get five stars from me even if it was someone else's recipe. If you use real vanilla extract you'll want to use a little less. Also this cheesecake freezes very well so you can make a full recipe and just freeze the extra pies for eating at a later date. One BIG tip - if you're wanting a cheesecake with a flavor and texture like those made with cream cheese please keep looking because this recipe isn't for you. If you're open to a new twist on cheesecake then I encourage you to enjoy this delicious recipe! Read More
Helpful
(26)
Rae
Allstar
Rating: 5 stars
04/07/2010
This Cheesecake is so very delicious. I did cut the recipe down to 2 pies since we are just 5 and I didn't want any to go to waste. I love the citrus with the anise flavor and then the chocolate! Whats not to love? Read More
Helpful
(18)
connorsmom
Rating: 5 stars
07/12/2010
I also love this dessert! In the hubster's fam though they call it "Ricotta Pie" but the classic flavors are the same. It isn't a classic "cheesecake" but it is an Italian classic! I haven't tried freezing it yet but we have several things coming up and I just might try that! Read More
Helpful
(11)
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ChristineM
Rating: 5 stars
11/24/2011
This was a huge hit at Thanksgiving! My brother-in-law is Italian and his parents' eyes lit up when they realized I had brought a ricotta cheesecake - no it's not like what most of us expect a "cheesecake" to be like but as far as a ricotta pie-type dessert this was the best one ever. Scaled down to one pie and I had no lemon to zest so added a drop of lemon extract and a bit of orange zest along with the lime zest. Less rich less sweet than the typical cheesecake but delicious! This will be a definite repeat in our house! Read More
Helpful
(5)
FrackFamily5 CA—>CT
Rating: 4 stars
07/18/2011
Scaled this back to make one cake. We liked this one. It was different than a typical cheesecake. I wasn't sure my kids would like the anise but they didn't say a thing. Used regular vanilla extract and used the same amount called for. It was good! Read More
Helpful
(5)
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