Recipe for Italian Cream Cheese & Ricotta Cheesecake

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Making Italian cream cheese and ricotta requires you to very closely follow just the right recipe. Get a recipe for Italian cream cheese and ricotta with help from a celebrity chef and award winning author in this free video clip.

Part of the Video Series: Italian Eating
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Video Transcript

Hi. I'm Maria Liberati, from the award winning book series The Basic Art of Italian Cooking. And I'm going to make an Italian cheese cake with ricotta cheese and cream cheese. I have two slabs, two eight ounce slabs of cream cheese. I'm going to put this in the food processor with a half a cup of, you want to leave the cream cheese out so it gets soft, with a half a cup of ricotta cheese, two eggs, a teaspoon of vanilla, and we're going to blend this together just until all the ingredients are mixed together. Now I'm going to add in a half a cup of sugar and blend it again. Now I've taken a spring form pan that's perfect for cheese cakes and I'm putting in two cups of crushed graham cracker crumbs. I did this in the food processor. Add in two teaspoons of melted butter and just about a half a cup of sugar. And you can actually mix this with your hands because you're going to have to form a crust. We're going to form a crust on the bottom of the pie pan. Once you've finished making the crust pour the cream cheese mixture into the crust and bake at 350 degrees in a preheated oven for approximately 30 to 40 minutes or until the top is a golden color and firm. Once you've taken it out of the oven let it cool for about a half hour, then place it in the refrigerator for about two hours to become firm and chilled. And you have a cheese cake for dinner. Here's a cheese cake that I made earlier and you can dust this with confectioners sugar if you would like. I'm Maria Liberati, from The Basic Art of Italian Cooking. Thanks for watching.


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