Italian cheesecake with brandy soaked fruits


Contributor Daniela Savone uses her mom’s recipe to make this delicate

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500g (1 lb.) ricotta cheese. 5 eggs. 150g (3/4 cup) sugar, or more to taste. Zest of a small lemon, finely grated. A good pour of sweet anise liqueur (anisette or sambuca) Directions. Mix all the ingredients together until they form a smooth and uniform whole. Pour into a greased pie pan and bake at 180°C/350°F for about 45 minutes, or until.


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Italian cheesecake with brandy soaked fruits

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Make the Italian cheesecake batter. Grab the bowl of a large standing mixer (fitted with a blade) and add ricotta cheese, 8 large eggs, 1 ¼ cup sugar, 1 teaspoon vanilla extract, and the zest of 3 lemons. Starting on low and increasing to medium-low (2 on a KitchenAid mixer), mix for 10 minutes.


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Place the cake pan on a cookie sheet and bake for 10 minutes, then lower the temperature to 210F (100C). Continue to bake for 45 minutes. Turn the oven off and leave the cheesecake in the oven for 1 hour. Remove from the oven, run a knife around the edge of the pan, let the cake cool to room temperature.


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Wrap the edges of the springform pan with two layers of foil and place in a roasting pan. In a large bowl, or bowl of a stand mixer, beat the ricotta until smooth, gradually adding 2/3 cup of the sugar and egg yolks, beating after each addition. Add the flour, orange zest, and vanilla.


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Italian cheesecake a family tradition

Preheat the oven to 175°C / 350°F / gas mark 4. Using an electric mixer beat ricotta, mascarpone, sugar and cornstarch just until smooth (do not over beat!). Add egg yolks one at a time and beat for no more than 30 seconds each, to avoid the cheesecake to crack in the oven.