Must-make Sicilian Ricotta Cheesecake Recipe with Graham Cracher Crust
Easy to make Sicilian Ricotta Cheesecake with graham cracker crust. Tested Italian cheesecake recipe that can be topped with berries or powdered sugar.
Make-Ahead Lemon Ricotta Cheesecake | Alexandra's Kitchen
Source: My mother via an old New York Times Magazine recipe — can't find an online source for the original recipe. Notes: Plan ahead! This takes time to make and bake and chill — it must chill for at least 4 hours, preferably overnight, before serving. You'll need a 10-inch springform pan for this recipe. Ricotta: You must use whole milk ricotta here. Low-fat will leave the cheesecake with a gritty texture. Calabro brand, sold at Whole Foods, is nice. If you are serving this the same day…
Italian Ricotta Cheesecake Recipe
This cheesecake has ricotta, cream cheese and sour cream, there is no crust. Its not as heavy as a cheesecake made with cream cheese.
Italian Cream Cheese and Ricotta Cheesecake
This is my grandmother's cheesecake recipe passed down to my entire family. It's the best. I can't believe I'm sharing it, but everyone needs to know how to make an authentic Italian cheesecake. It is creamy and not thick, which is why our family LOVES it! For best results, do NOT substitute any ingredients with low-fat unless you've made it before and want to experiment.
Paleo Italian Lemon Ricotta “Cheese”cake with Blueberry Sauce
A reader actually e-mailed me a recipe for an Italian lemon ricotta cheesecake and asked if I could convert it to a primal recipe. I love a good challenge and actually had a lot of fu…