Italian Cheese Cake
Creamy and delicate Italian cheese cake with rich ricotta and cream cheese, infused with lemon and vanilla, perfect for special occasions or elegant desserts.
Ingredients
Instructions
- Butter and flour a 9-inch spring-form pan.
- Cream together ricotta cheese and Philadelphia cream cheese.
- Add flour, sugar, lemon juice, and vanilla, beating well.
- Blend in eggs, one at a time, using low speed of mixer.
- Gently mix in sour cream, then pour mixture into the prepared pan.
- Bake at 350°F (175°C) for 1 hour.
- Turn off the oven and leave the cake in for 3 to 5 hours.
- Remove from oven and top with any kind of pie filling.
- Refrigerate for 2 days before serving.
Tips & Substitutions
For a creamier texture, allow the ricotta cheese to drain for a few hours before mixing. If you don't have sour cream, Greek yogurt can be a great substitute. To enhance flavor, consider adding a pinch of salt or zest from a lemon. Make sure all ingredients are at room temperature for easier blending. Serve with a side of Italian Bow-Knot Cookies for a delightful dessert spread.
Serving Suggestions
This Italian Cheese Cake is best served chilled, topped with your favorite pie filling such as cherry or blueberry. Pair it with a dollop of whipped cream or fresh berries for added freshness. It complements a coffee or espresso beautifully, making it a perfect end to a meal or a delightful afternoon treat.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to one week. To reheat, place slices in a microwave for about 20-30 seconds, ensuring it’s warmed through but not hot to avoid altering the texture. It can also be enjoyed cold straight from the fridge.
Nutrition & Diet Analysis (per serving)
Each serving of Italian Cheese Cake contains roughly 299 calories, with 10g protein, 49g carbohydrates, and 7g fat. It is an excellent source of calcium (24% of the Daily Value), vitamin C (23% of the Daily Value), and protein (21% of the Daily Value), and a good source of vitamin A and potassium.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of cheese in this recipe?
Yes, while ricotta and Philadelphia cream cheese provide a classic flavor, you can experiment with mascarpone or even cottage cheese. Just keep in mind that the texture and taste may vary, so it's best to stick closely to the original recipe for the best results.
Why do I need to leave the cake in the oven after turning it off?
Leaving the cake in the oven after it's turned off allows it to cool slowly, which helps prevent cracking. This gentle cooling method contributes to a smoother texture and richer flavor, giving that perfect cheesecake experience.
Can I freeze this cheesecake?
Yes, you can freeze the cheesecake for up to two months. To do so, wrap it tightly in plastic wrap and then in aluminum foil. Thaw it in the refrigerator overnight before serving. This makes it a great option for preparing ahead of time for special occasions.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).