Italian Cheesecake Recipe

Name: Italian Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter, softened; 1/2 cup amaretto cookie crumbs (from about 4 or 5 amaretti); 1/2 cup golden raisins; 3 tablespoons dark rum; 5 large eggs; 1 cup sugar; 1/2 teaspoon kosher salt; 4 cups drained fresh ricotta, at; room temperature; 1 cup mascarpone, at room temperature; Finely grated zest of 1 lemon; Finely grated zest of 1 orange; 1/2 cup pine nuts, toasted

Servings: persons

2 tablespoons unsalted butter, softened
1/2 cup amaretto cookie crumbs (from about 4 or 5 amaretti)
1/2 cup golden raisins
3 tablespoons dark rum
5 large eggs
1 cup sugar
1/2 teaspoon kosher salt
4 cups drained fresh ricotta, at
room temperature
1 cup mascarpone, at room temperature
Finely grated zest of 1 lemon
Finely grated zest of 1 orange
1/2 cup pine nuts, toasted

1
Preheat oven to 350 degrees F. Brush an 8-inch springform pan with butter on the bottom and sides.
2
Coat the bottom and sides with amaretto crumbs, tapping out the excess.
3
Put the raisins in a small bowl, and pour the rum over them.
4
Let soak while you make the filling.
5
Beat the eggs, sugar, and salt in a mixer fitted with the whisk attachment on high speed until it is foamy and the sugar has dissolved and no longer feels grainy, about 2 minutes.
6
Plop in the ricotta, mascarpone, and citrus zests.
7
Strain into the batter the rum in which the raisins soaked, and mix on medium until smooth and fluffy, about another 2 minutes.
8
Now fold in the raisins and pine nuts with a spatula.
9
Put the springform pan on a baking sheet, and pour the batter into the pan, smoothing the top with a spatula.
10
Bake until the edges are set and light golden, but the center is still a bit jiggly, about 1 hour and 15 minutes.
11
Cool completely on a wire rack before removing from pan and serving.

1042

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons unsalted butter, softened, 1/2 cup amaretto cookie crumbs (from about 4 or 5 amaretti), 1/2 cup golden raisins, 3 tablespoons dark rum, and more.

Yes, Italian Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Italian Cheesecake

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