Italian Lemon Cheesecake Recipes

Steps:

• Preheat the oven to 325°F.
• Put a large pot of water on to boil. When it reaches a boiling point, pour it into a casserole dish placed on the bottom rack in the oven, filling the casserole dish almost all the way. (This acts as a makeshift water bath and turns the oven into a "steam room," ensuring your cheesecake won't crack.)
• Crust
• To make the crust, add the graham crackers to a food processor or high-powered blender and pulse until they're processed to resemble a coarse meal.
• Add the butter, brown sugar and salt, and process or mix until combined.
• Press the crust mixture onto the bottom of a springform pan. Set aside.
• Cheesecake Batter
• To make the cheesecake batter, add the cream cheese and ricotta to the bowl of a stand mixer or a large bowl. Beat the cream cheese and ricotta with the paddle attachment of the stand mixer or a hand mixer for 2-3 minutes until smooth. (The ricotta will leave a somewhat grainy texture to the mixture, but you don't want to leave any big lumps.)
• Then, add the granulated sugar and beat for another minute before adding the whipping cream, lemon juice, lemon zest and vanilla. Mix until the liquid is well incorporated, about 30 seconds.
• Finally, beat in eggs, one at a time, just until combined. When the cheesecake batter is completely mixed together, pour it over the crust in the springform pan.
• Slide the springform pan onto the middle rack of the preheated oven (with the makeshift water bath in place on the bottom rack) and bake for 45 to 55 minutes or until the sides of the cheesecake are set but it still jiggles slightly when nudged in the middle.
• Turn the oven off and prop the oven door open. Allow the cheesecake to cool for about an hour in the oven, then let it cool for about an hour on the counter before refrigerating until chilled, about 2 to 3 hours.
• When the cheesecake is chilled, remove it from the springform pan and dust it all over with the powdered sugar.
• Slice with a hot clean knife and serve!

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch springform pan.
• Mix the cream cheese and ricotta cheese together in a mixing bowl until well combined. Stir in the sugar, eggs, lemon juice, vanilla, cornstarch, flour, and butter. Add the sour cream last and stir. Pour the mixture into the prepared springform pan.
• Bake in the preheated oven 1 hour; turn oven off and leave in oven 1 hour more. Allow to cool completely in refrigerator before serving.

Steps:

• Preheat oven to 325 degrees. Set rack in the middle of the oven.
• Butter and flour a 9-by-2-inch springform pan and tap out excess flour. Place on a rimmed baking sheet.
• In a medium bowl, sift sugar and flour.
• In a large bowl, combine ricotta and zest and whisk until smooth. Add sugar and flour mixture and gently mix to combine.
• Add eggs, 1 at a time, and whisk to combine. Add the vanilla and salt.
• Pour batter into the prepared pan. Bake in the center of the oven for about 55 to 60 minutes, until a light golden color. Make sure the center is fairly firm and the point of a sharp knife inserted in the center comes out clean.
• Cool completely on a wire rack. Cover with plastic wrap and transfer to refrigerator until chilled, at least 2 hours.

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Grease and flour one 9 inch round springform or regular pan.
• Combine the ricotta, confectioners' sugar and eggs. Blend well. Stir in vanilla, almond extract, rum extract, lemon juice, lemon zest and orange zest. Beat by hand until smooth and creamy. Pour batter into the prepared pan.
• Bake at 400 degrees F (205 degrees C) for 40 minutes, until golden. Place on a rack and cool.

Steps:

• Preheat oven to 325°. Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan., In a small bowl, mix cracker crumbs, sugar and cinnamon; stir in butter. Press onto bottom of prepared pan; refrigerate while preparing filling., In a large bowl, beat cream cheese, sugar and salt until smooth. Beat in lemon juice and vanilla. Add eggs; beat on low speed just until blended. Pour over crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake 70-80 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan. If desired, top cheesecake with lemon slices.