Ingredients for Italian Easter Cheesecake
- 32 ounces ricotta cheese
- 4 large eggs
- 2 tablespoons sugar (for crust) + 1 cup sugar (for filling)
- Pure Vanilla Extract
- Cinnamon
- 2 tablespoons lemon juice
- 6 tablespoons melted butter
- Flour
- Salt
- Cold Water
- Vegetable Shortening
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How to Make Italian Easter Cheesecake
- Preheat oven to 350°F (175°C).
- Prepare the crust: In a medium bowl, combine crushed graham crackers (1 ½ cups), melted butter (6 tablespoons), and sugar (2 tablespoons). Press mixture firmly into the bottom of a 9-inch springform pan.
- Make the filling: In a large bowl, beat ricotta cheese (32 ounces) until smooth. Gradually add sugar (1 cup), eggs (4 large), one at a time, beating well after each addition. Stir in lemon zest (1 tablespoon), lemon juice (2 tablespoons), vanilla extract (1 teaspoon), and almond extract (½ teaspoon).
- Pour filling over the prepared crust.
- Bake for 75-80 minutes, or until the cheesecake is set around the edges and the center is just slightly jiggly. If the top starts to brown too quickly, loosely cover with foil.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 30 minutes to prevent cracking.
- Let cool completely on a wire rack before refrigerating for at least 4 hours, or preferably overnight.
- Once chilled, carefully remove the sides of the springform pan. Serve and enjoy!
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
116g
Fat
52g
Carbs
17g
