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Italian Strawberry Cheesecake
If you love authentic Italian style cheesecake, this is the recipe for you! This recipe is super simple - but I'll warn you there is some down time involved - and so, so delicious. It's the perfect dessert for a party or any special occasion. Enjoy!
Prep Time 3 hours
Cook Time 2 hours
Total Time 5 hours
Ingredients
Cake:
- 2 pounds ricotta cheese
- 1 pound marscapone cheese
- 1 1/4 cups granulated sugar
- 6 large eggs
- 2 large egg yolks
- 1 tsp vanila extract
- Zest from 1/2 a lemon
- 1 dash nutmeg
- 1 pint of strawberrries sliced thin (1/8'' if you can)
Strawberry Swirl:
- 1 cup of fresh strawberries chopped small (1/4'' pieces)
- 1 tsp sugar
- Juice from 1/4 a lemon
- 1/2 tbs cornstarch
Instructions
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Preheat oven to 325 degrees F.
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For the sauce: place berries, sugar, lemon juice, and cornstarch in a small saucepan and simmer for 10-15 minutes until it thickens. Remove from heat and set aside.
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Generously butter a 9 inch spring-form pan, and cover the bottom with parchment paper.
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Using a mixer, beat together the ricotta, mascarpone and sugar until light and fluffy, then add the eggs and egg yolks two at a time beating between each addition.
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Add the lemon zest, vanilla, and nutmeg, and mix until blended.
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Pour half of the the batter into your prepared spring-form pan, followed by your strawberry sauce, and then the remaining half of the batter. Bake for 1 1/2 hours.
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Turn the oven off, and let the cheesecake sit in the oven for another 30 minutes.
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Remove the pan from the oven and let cool to room temperature (for at least 20 minutes)
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Use a sharp knife to help loosen the sides of the cheesecake from the pan and place on a plate.
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Refrigerate the cheesecake for several hours before serving. Just before serving sprinkle with powdered sugar.
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Top with your sliced berries and serve!
Modifications
Not a fan of strawberries? Substitute in another fruit of your choice. It will work just fine!