Italian Style Cheese Cake
A rich and creamy Italian-style cheesecake featuring ricotta, accented with Amaretto and Strega, perfect for special occasions or elegant desserts.
Ingredients
Instructions
- Blend all ingredients at room temperature in a large bowl until smooth.
- Use a 9 x 13-inch cake tin with shortening and line the bottom with wax paper.
- Pour the mixture into the prepared tin.
- Bake at 400° for 30 minutes, then reduce the temperature to 325° and bake for an additional 60 minutes until the top is golden brown.
- Remove from oven and cool before serving.
Tips & Substitutions
For a smoother texture, ensure the ricotta is well-blended and at room temperature before mixing. If you prefer a lighter cheesecake, consider substituting half of the ricotta with mascarpone. The Amaretto adds a lovely almond flavor, but you can use almond extract as a substitute if needed. Keep an eye on the baking time; every oven is different, and a water bath can help prevent cracking.
Serving Suggestions
This Italian Style Cheese Cake pairs beautifully with a dollop of whipped cream or a drizzle of chocolate sauce. Fresh berries or a berry compote can add a delightful contrast in flavor. It can be enjoyed as a dessert after a rich meal like Fettuccine Alfredo With Noodles or as part of a coffee break. Consider serving with a side of Italian Cream Cake Icing for a sweet touch.
Storage & Reheating
Cool the cheesecake completely before storing. Wrap it tightly in plastic wrap or place it in an airtight container, and it can be kept in the refrigerator for up to a week. For longer storage, freeze slices individually, then place them in a freezer-safe container. To reheat, thaw in the refrigerator overnight and serve at room temperature for the best texture.
Nutrition & Diet Analysis (per serving)
Each serving of Italian Style Cheese Cake contains roughly 637 calories, with 8g protein, 99g carbohydrates, and 2g fat. It is an excellent source of vitamin C (137% of the Daily Value), dietary fiber (53% of the Daily Value), and potassium (22% of the Daily Value), and a good source of protein and iron. It also contributes 15g of dietary fiber toward your daily target.
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 a different type of cheese instead of ricotta?
Yes, while ricotta is traditional for this cheesecake, you can use mascarpone for a creamier texture or a blend of cream cheese and sour cream. Just be mindful of the moisture content, as this can affect the baking time and texture.
How can I tell when the cheesecake is done baking?
The cheesecake is done when the top is golden brown and slightly puffed, but the center should still have a slight jiggle. It will continue to set as it cools, so avoid overbaking to prevent a dry texture.
Can I make this cheesecake ahead of time?
Absolutely! This cheesecake actually tastes better after a day in the fridge, allowing the flavors to meld. Prepare it a day in advance, chill it overnight, and serve it the next day for the best results.
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).