Delicious recipe for homemade authentic Italian cheesecake made from scratch in a springform pan.Â
As promised, today I’m sharing that delicious Italian cheesecake I made for Thanksgiving. My family enjoyed it a lot, I think and I sure loved it all over again. It had been probably 10 years since I made this and somehow it never ended up on the blog, so today I will remedy that.
This recipe is from an Italian family I knew in the 80’s. I once worked for a fun guy who was Italian and was married to an Italian and I think she made this recipe for us one time and I must have asked for it. I remember where it came from and I’ve had it in my recipe box all these years. You need a springform pan if you don’t have one. Mine is from Pampered Chef and works great for authentic homemade cheesecake. Here’s an inexpensive springform pan (affiliate link)Â if you need one.
Here’s my masterpiece after I unclipped the springform pan sides and brought it out for cutting. Cheesecakes are gorgeous creations!
I added pureed strawberries that I had in the freezer to top ours and it sure was delicious!
It’s not a hard recipe, but a little time consuming and if you have an automatic mixer with a stand this will be easy-peasy for you. I only have a hand mixer so it’s hard on the arm with the last 10 minutes of mixing on high, but totally worth it! I hope you try this one and enjoy. It’s not hard and really worth the effort for homemade Italian cheesecake. Topping possibilities are endless too!
Homemade Italian Cheesecake
Easy to make homemade from scratch Italian Cheesecake using a springform pan.
Ingredients
CRUST
- 1 cup flour
- 1 stick unsalted butter (softened)
- 1/4 cup powdered sugar
CAKE
- 1 lb. Ricotta cheese
- 1 lb. Sour Cream
- 1 lb. Cream Cheese
- 1 1/2 cups sugar
- 1 stick Melted butter
- 3 large eggs
- 3 TBS Flour
- 4.5 TSP Vanilla
- Dash Grated Lemon Rind
- 4.5 TSP lemon juice
Instructions
-
FOR CRUST: Roll into ball and mash into pan & bake at 350* for 20 minutes.
-
CAKE: Mix starting slow speed ingredients in order given. Finish at high speed for 10 min. Grease pan (sides) with butter/flour. Pour batter into pan & bake 350* for 1 hour. Turn off and leave in oven for 1 hour. Refrigerate overnight.
Some tips for baking cheesecakes. Cheeses, sour cream and eggs should be at room temperature. An hour or two on the counter is usually enough time. Baking the cheesecake in a water bath helps with cracking, as well as cooling it in the oven with the door cracked. Wrap the pan base in foil to prevent leaks and place in a roasting pan. Add one inch of hot water and bake. Cheesecakes freeze well so it’s something that can be made ahead of time. It’s amazing how many variations there are.
Thanks for sharing this recipe with us. Our family loves Cheesecake…any kind! I do have a question: Is the flour self rising or all-purpose??
HI, Sue, all purpose.
Rhoda, I admire your ambition in making this homemade cheesecake! I have made homemade cheesecake before but anymore I buy from Costco. It is delicious!
Thank you so much for the recipe !!
Wishing you and all your families a wonderful Holiday.
This looks delicious!
What size spring form pan?? 9-inch??
I think it is 9″ pan.
Indeed this looks like a really good recipe for cheesecake. Do yourself a huge favor and buy a KitchenAid upright mixer or a Bosc….both often found at Costco. You won’t regret it and find yourself turning to it often, not just baking. Don’t need the professional series of KitchenAid unless you start cooking from scratch often or want all the specialized attachments. Give Mark the hint 🙂