For all those special people in your life – make a special Italian cake for Valentines Day!
My family’s favorite cheesecake recipe is now online for anyone who’d like to try a light, delicious cheesecake made Italian-style, with ricotta cheese – just as the Romans did way back when they invented this dessert.
I’ve already shared the recipe with my Conversationalitalian followers on Instagram, so if you’d like to see how to make the cheesecake with its special crust step by step, just click here:
The full method for this recipe is being simultaneously posted on the Learn Italian! blog for my website, www.learntravelitalian.com, where all authentic Italian recipes for the home cook that I personally use are found. Below is an excerpt. Click on the link to print off the entire method and enjoy!
Share your comments below if you like, or in our Conversational Italian Facebook group.
When I was growing up in New York, my mother made a version of light, fresh-tasting cheesecake that my family loved. After I became older and moved away from home, I would often order what was called “New York Style” cheesecake in restaurants, hoping for a dessert that that would come close to the memory I had of my mother’s heavenly version.
What I came to realize over the years was that “New York Style” cheesecake is not at all like the cheesecake that my used to make while we were living in New York. I could not understand why the restaurant cheesecake served to me often had an off flavor (can you say artificial ingredients?) and a texture that was heavy, and even gooey or sticky.
Of course, as I discovered when I finally asked my mother for her recipe, the reason the cheesecake I had at home was so different from what I found in restaurants was the type of cheese my mother used. The ricotta cheese that my mother would get freshly made from the Italian deli after church every Sunday yielded a delicious, light, and almost crumbly cheesecake, gently held together by a few fresh eggs, flavored lightly with vanilla and given a fresh taste with a bit of lemon zest. Which is not to say the other, more creamy versions made with cream cheese are not good if made with fresh ingredients. They are just not Italian ricotta cheesecake!
The Italian crust my mother makes for her ricotta cheesecake also yields another subtle layer of flavor. The method used to make the Italian version of a smaller fruit “crostata” or “tart” transfers to the thicker cheesecakes made in Italy. A “pasta frolla,” or “sweet pastry” crust lines the bottom of the tart and a lattice crust nicely decorates the top of the tart, and a true Italian cheesecake will have a lattice crust! The crust for this cheesecake is flavored with a bit of lemon zest and brandy, which nicely compliments the taste of the fresh ricotta.
I modified the traditional lattice crust for Valentines Day by cutting an open heart into the top lattice crust. After baking the cheesecake, I let it cool a bit and then I spread some good raspberry jam into the center of the heart for color and a little extra flavor.
My family loved this cheesecake as an early Valentines Day present. I hope your loved ones will too! For the recipe, click HERE -Kathryn Occhipinti