ITALIAN CHEESECAKE!

This slice of cheesecake has been thawed out
after two months in the freezer. I threw berries
on top and made my husband a very happy man!

Cheesecake--creamy, comforting cheesecake! I rarely share this recipe, but now it's yours. Easy to make, cheesecake keeps well in the refrigerator or slice it into serving portions and freeze. Thawed with fresh berries, or a drizzle of chocolate, it is an impressive last minute dessert.
Italian Cheesecake is lighter and higher then New York cheesecake. I once used a cheesecake for the Groom's Cake at a small wedding. A coordinating ribbon around the base and a fresh floral topper made it an elegant addition to the cake table. 
I adapted a recipe which called for a teaspoon of lemon extract. I prefer a half-teaspoon of almond extract. It compliments the flavor of the berries. Use whatever flips your skirt up! 
Here's the recipe:



ITALIAN CHEESECAKE

12-15 Servings                                     Preheat oven to 325^o

1 pound ricotta cheese                      3 tablespoons all-purpose flour

1 pound cream cheese                       3 tablespoons cornstarch

1 ½ cups granulated sugar`               ½ cup butter, melted and cooled

1 teaspoon vanilla               `             2 cups dairy sour cream

1/2 teaspoon almond extract             Graham cracker crumbs

              Grease 9-inch springform pan and sprinkle generously with graham cracker crumbs.

             In a large mixing bowl with an electric mixer, cream ricotta cheese and cream cheese.  Add sugar, eggs, vanilla and almond extract; Mix well. Add flour and cornstarch, then add melted butter. Fold in sour cream. Pour cheese mixture into prepared pan.

                Bake in a preheated 325^o oven for 1 hour. Turn off heat and leave cake in oven for 2 hours. Do not open the oven door for 3 hours after the cake is placed in the oven. This is the most important step of the recipe.

                After 3 hours, remove cheesecake from oven and cool completely. Store in refrigerator until ready to serve or freeze until needed. 

Gather your ingredients

Butter springform pan 

Cover bottom with graham cracker crumbs. Press firmly.

 In a large mixing bowl with an electric mixer,
 cream ricotta cheese and cream cheese.  

Add sugar, eggs, vanilla, and almond extract; Mix well.

 Add flour and cornstarch, 

then add melted butter. 

Fold in sour cream.

POUR INTO PREPARED PAN

 Bake in a preheated 325^o oven for 1 hour. Turn off heat and leave cake in oven for 2 hours. Do not open the oven door for 3 hours after the cake is placed in the oven. This is the most important step of the recipe.

After 3 hours, remove cheesecake from oven and cool completely.

Wait until completely cooled to remove ring.Store in refrigerator until ready to serve or freeze until needed. 

This slice came right out of the freezer onto the plate, still creamy
and delicious. I serve chocolate, caramel, and raspberry sauces
on the side to insure each guest has as much or little as they desire.

Make your cheesecake this week and store it in the refrigerator until Thanksgiving or Christmas. It will be perfectly delicious and look like you slaved all day!