A couple of days before every holiday, it is forbidden to walk around the kitchen, to open and close the refrigerator, cabinets, or drawers for at least 3 hours, because any sudden noise or movement could disrupt the baking and cooling process of my mom's precious ricotta cheesecake.
Everyone in my family has learned the hard way over the years not go anywhere near the oven because we’ll all be heartbroken if her cheesecake doesn't make it to the dessert table for Thanksgiving, Christmas Day, or Easter Sunday. It absolutely deserves center stage because it’s always the star of any holiday dessert show.
Any sudden movement could cause this very fragile yet decadent cheesecake to crack, which would be completely devastating because my mom’s super moist ricotta cheesecake is to die for, seriously! And the way my mom guards her oven as she's baking the dessert, you would think she might just give her life for it to come out perfect, which it does – each and every time.
As the mouthwatering aroma fills our entire home while it's baking and cooling for those long three hours (as if that's not enough torture), it must then be refrigerated overnight to rest and solidify. It's completely agonizing but so worth the wait. It actually gets better and better the longer it sits in the fridge.
So if you want to steal the dessert show at your next holiday feast, this a sure-fire way to "WOW!" your relatives. You'll need a lot of patience, self-control, and yellow caution tape to block off your entire kitchen from any hungry intruders, so it comes out just as perfect as my mom's. But I must warn you, once your loved ones bite into this irresistible, fluffy goodness, you’ll be expected to show up at every family gathering with your now "famous" ricotta cheesecake.
So what makes my mom's Italian ricotta cheesecake taste better than any bakery and stand out among the other holiday desserts? The use of two less common cheeses makes it the most balanced-tasting dessert you will ever eat. The mild flavor of the ricotta blended with the mascarpone makes for a less rich cheesecake texture mixed with the subtle blend of vanilla and citrus to make every bite even more unforgettable than the last. The lemon zest is key because it complements the ricotta so nicely, adding a lovely bright flavor that pulls it all together. The flavor and combination of ingredients give it that creamy, silky texture. Plus, it’s not as dense as you would expect – somehow it tastes both rich and light at the same time.
The texture of the ricotta makes it light and fluffy, and the sheer simplicity of its flavor keeps it from overpowering the other ingredients. This creamy white cheese makes for a perfect ingredient, adding character and a slight airiness that a classic cheesecake might not have.
Unlike New York-style cheesecake, Italian ricotta cheesecake doesn't technically have a crust. Rather, it is sheathed with a simple dusting of graham cracker crumbs that melt into the cheesecake making it almost undetectable. Yet once the cheesecake is baked, a natural crust forms, giving it a beautiful golden-brown color with a smooth and creamy texture inside.
If you have a big Italian family as I do, you may need to bake two cheesecakes because one slice just won't suffice. It's nearly impossible to resist seconds with this recipe!
Italian Ricotta Cheesecake Recipe by Daniela Savone
Equipment needed:
1 10-inch springform cake pan
1 large mixing bowl
1 electric hand mixer
Ingredients:
3 lbs fresh whole-milk ricotta cheese*
1 cup mascarpone cheese
1 tbsp butter (softened)
9 eggs
3 tsp vanilla extract
1 1/2 tsp lemon zest
1 1/2 tsp lemon juice
2 cups sugar
3/4 cups all-purpose flour
About 2-3 graham crackers, finely crumbled
*You must use whole-milk ricotta. Low-fat ricotta will leave the cheesecake with a gritty texture.
Method:
Pre-heat oven to 350° F.
Prepare a 10-inch springform pan coating the sides & bottom with butter.
In a zip-lock bag, gently roll a rolling pin over the graham crackers until crumbs are a fine, dusty consistency.
Dust the bottom & sides of the pan with the graham cracker crumbs.
Drain the excess water from the ricotta.
In a large mixing bowl, whip the mascarpone & sugar – be sure to add the sugar in gradually. Whip on high speed with an electric hand mixer until light & fluffy.
Add in the ricotta, lemon zest & juice. Beat on high for a couple of minutes to ensure there are no lumps.
Add 1 egg at a time – make sure it's completely mixed in before adding in the next one. Continue beating on high until creamy.
Add vanilla & continue to beat all ingredients.
Lastly, gradually add in the flour, a little bit at a time & beat all ingredients together to form a smooth batter.
Pour the batter into the prepared springform pan & gently smooth out the top.
Bake the cheesecake for 1 ½ hrs until golden-brown on top. Gently test with your finger – the top should spring back a bit. If the batter ripples under the surface too much, it probably needs more time in the oven.
Shut the oven off & leave the cheesecake in the oven for another 1 ½ hours. Make sure there are no sudden movements in the kitchen as it's baking & cooling in the oven to keep it from cracking.
Gently remove the cheesecake from the oven & allow it to cool at room temperature for about another hour.
Remove from the springform pan. To unmold, slide a thin knife gently around the edges to release the sides of the pan.
Gently cover the cheesecake in plastic wrap & aluminum foil. Refrigerate overnight to allow it to set completely.
Happy baking!
Watch Daniela Savone making the Italian ricotta cheesecake on our Instagram account @lacucinaitalianausa - Highlights section #HomeCookingLCI