Italian Cheesecake II

Italian Cheesecake II

5 Reviews 1 Pic
  • Prep

    25 m
  • Cook

    50 m
  • Ready In

    4 h 15 m
Keri
Recipe by  Keri

“This is a sweet, moist chocolate chip cheesecake with a hint of citrus and anise flavors. It is made with Ricotta cheese instead of cream cheese. This dessert has been an Easter tradition in my family since before my father was born. The recipe makes a lot, but it can easily be cut in half for smaller groups. Sprinkle additional chocolate chips on top of the cheesecakes before baking if desired.”

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Ingredients

Adjust Servings

Original recipe yields 6 9-inch cheesecakes

Directions

  1. Preheat an oven to 375 degrees F (190 degrees C).
  2. Beat the eggs in a large mixing bowl, then mix in the sugar, vanilla flavoring, anise extract, lime zest, lemon zest, and ricotta cheese until smooth. Toss the chocolate chips with the flour in a plastic bag to coat. Fold in to the ricotta batter until evenly blended. Place the graham cracker crusts onto baking sheets. Evenly divide the batter among the crusts.
  3. Bake in the preheated oven for 30 minutes, then rotate the cheesecakes 90 degrees, and continue baking until a knife inserted into the center comes out clean, 20 to 30 minutes longer. Cool to room temperature, then refrigerate at least 2 hours until cold before serving.

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Reviews (5)

Rate This Recipe
Keri
25

Keri

I don't usually like to rate/review my own recipes, but this would get five stars from me even if it was someone else's recipe. If you use real vanilla extract, you'll want to use a little less. Also, this cheesecake freezes very well, so you can make a full recipe and just freeze the extra pies for eating at a later date. One BIG tip - if you're wanting a cheesecake with a flavor and texture like those made with cream cheese, please keep looking, because this recipe isn't for you. If you're open to a new twist on cheesecake, then I encourage you to enjoy this delicious recipe!

Rae
17

Rae

This Cheesecake is so very delicious. I did cut the recipe down to 2 pies since we are just 5 and I didn't want any to go to waste. I love the citrus with the anise flavor and then the chocolate! Whats not to love?

connorsmom
10

connorsmom

I also love this dessert! In the hubster's fam, though they call it "Ricotta Pie" but the classic flavors are the same. It isn't a classic "cheesecake", but it is an Italian classic! I haven't tried freezing it yet, but we have several things coming up and I just might try that!

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Nutrition

Amount Per Serving (48 total)

  • Calories
  • 311 cal
  • 16%
  • Fat
  • 13.4 g
  • 21%
  • Carbs
  • 42.8 g
  • 14%
  • Protein
  • 6.9 g
  • 14%
  • Cholesterol
  • 47 mg
  • 16%
  • Sodium
  • 230 mg
  • 9%

Based on a 2,000 calorie diet

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Italian Cream Cheese and Ricotta Cheesecake

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