Italian Easter Cheesecake
Ingredients3 h 20 m servings 253
- Sift flour, 3/4 cup confectioners' sugar, baking powder, and pinch of salt in a large bowl.
- Mash the unsalted butter with a fork until thoroughly worked into the flour mixture; stir in 1 tablespoon vanilla extract and 1 tablespoon anise liqueur.
- Stir 3 eggs into the flour mixture to make a workable dough. Turn dough out onto a floured work surface and knead a few times; roll the dough into a ball.
- Chill dough in refrigerator at least 20 minutes or up to 1 hour.
- Place ricotta cheese, mascarpone cheese, and 12 eggs in a large bowl. Beat mixture with an electric mixer on high speed until smooth. (If you prefer, process the mixture in a large food processor until smooth, working in batches if necessary.)
- Mix 1 1/2 cup confectioners' sugar, heavy cream, 1/4 cup anise liqueur, 1 tablespoon vanilla extract, 1/4 teaspoon salt, and lemon zest into the ricotta cheese mixture until thoroughly combined.
- Preheat oven to 325 degrees F (165 degrees C).
- Grease the inside of a 9-inch springform pan with butter and sprinkle with flour.
- Remove chilled dough from refrigerator and roll into a large circle on a floured work surface. Fit the dough into the prepared springform pan.
- Pour cheesecake filling into the dough. Place a large roasting pan into oven; place the cheesecake into the roasting pan. Pour enough hot water into the outer pan to reach several inches up the side of the springform pan.
- Bake in the preheated oven until the top is golden brown and a toothpick inserted into the middle of the cheesecake comes out clean, about 2 hours.
- Cook's Note:
- The amount of filling this recipe will yield is enough the bake three 8x8 square disposable cake pan cakes. If you use a 9-inch springform pan, it will wield 1 springform cake and 1 8x8 square disposable aluminum cake pan.
Per Serving: 253 calories; 16.6 17.1 9 122 124 Full nutrition
ReviewsRead all reviews 4
I wish I could give this more stars! Italian cheesecake is so different from the usual cream cheese based cake that there is really no comparison. I didn't need as much cake as the recipe clea...
I did not care for this recipe. The recipe yielded way too much, it was gritty (for lack of a better word) and the amount of lemon zest over-powered the flavor. It looked really good! I was disa...
it was decent. I have never eaten cheesecake any other way besides how it's made traditionally in America. I did make lemon curd and had blueberry pie filling as a topping.