For an extra touch of elegance, sprinkle additional chocolate chips or a dusting of powdered sugar on top of the cheesecakes before serving. Draining the ricotta cheese is crucial for achieving the correct consistency. Place the ricotta in a cheesecloth-lined sieve and let it drain in the refrigerator for at least 2 hours, or preferably overnight. If you prefer a less pronounced anise flavor, reduce the amount of anise extract to 1/2 teaspoon. Feel free to experiment with other flavorings, such as orange zest, almond extract, or a touch of cinnamon.
Italian Cheesecake II
-
PREP TIME25 mins
-
COOK TIME50 mins
-
TOTAL TIME4 hrs 15 mins
-
SERVING48 People
-
VIEWS22
Delight in this luscious Italian Cheesecake, a delightful twist on the classic dessert. Infused with bright citrus notes, a hint of anise, and studded with decadent chocolate chips, this ricotta-based cheesecake offers a moist and unforgettable experience. Perfect for sharing, this recipe will become a cherished tradition.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate43 g
-
Cholesterol43 mg
-
Fiber1 g
-
Protein7 g
-
Saturated Fat5 g
-
Sodium230 mg
-
Sugar32 g
-
Fat13 g
-
Unsaturated Fat0 g
DIRECTIONS
Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.
01 Step
Recipe View Preheat oven to 375 degrees F (190 degrees C). (5 minutes)
02 Step
Recipe View In a large mixing bowl, beat the eggs until light and frothy. (3 minutes)
03 Step
Recipe View Gradually add the sugar, vanilla extract, anise extract, lime zest, and lemon zest, mixing until well combined. (5 minutes)
04 Step
Recipe View Incorporate the drained ricotta cheese, mixing until the batter is smooth and creamy. (5 minutes)
05 Step
Recipe View In a plastic bag, toss the chocolate chips with the flour to prevent them from sinking to the bottom during baking. (2 minutes)
06 Step
Recipe View Gently fold the chocolate chips into the ricotta batter until evenly distributed. (3 minutes)
07 Step
Recipe View Place the graham cracker crusts onto baking sheets. Evenly divide the cheesecake batter among the crusts. (5 minutes)
08 Step
Recipe View Bake in the preheated oven for 30 minutes. Rotate the cheesecakes 90 degrees to ensure even baking. (30 minutes)
09 Step
Recipe View Continue baking until a knife inserted into the center comes out clean, approximately 20 to 30 minutes longer. (20-30 minutes)
10 Step
Recipe View Allow the cheesecakes to cool to room temperature on a wire rack. (1 hour)
11 Step
Recipe View Refrigerate for at least 2 hours, or preferably overnight, to allow the cheesecakes to chill completely and set properly before serving. (2 hours+)
You need to login to claim your token
🔐 Login to get tokenYOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
LATEST RECIPES
-
1 -
2 -
3 -
4 -
5
Krystal Mueller
Jun 15, 2025I've made this recipe several times, and it's always a hit. The ricotta makes it so light and moist.
Amani Rau
Jun 13, 2025My family loves this cheesecake! It's become a tradition for us as well.
Eleazar Lynch
Jun 3, 2025The directions were easy to follow, and the cheesecake turned out perfectly. Thank you for sharing this wonderful recipe!
Nicklaus Hagenes
May 1, 2025This cheesecake is absolutely divine! The hint of anise is unexpected but works so well with the citrus and chocolate.
Maximillia Wisoky
Apr 17, 2025This recipe is a keeper! I've already shared it with all my friends.