Yowza this was good-S/F ricotta cheesecake

what a great sounding breakfast treat....can't wait to try it

Yummy!!!!!!!!!!!

oh and I forgot to say I also use the sugar free Jello cheesecake package in mine like the Ricotta Fluff recipe does. I usually serve it with fresh berries too. It's divine!

Bookmarkd!

Bookmarked!  I LOVE cheesecake so much.  I am very texture sensitive though, :/ so I might look for that Velvety Smooth Whole Milk Ricotta Cheese.  That might be really perfect for me :)  Thanks Julie!

 

I love ricotta cheesecakes! They're soo yummy, I love em more than the NY style cakes.

 Me too!   I'm going to try a 100% ricotta cheese cake next time.    I remember having some when I was a kid and thinking it was divine.   I picked up some whipped cream yesterday, so now I'm eating my cheesecake with whipped cream on top!

OMG OMG OMG OMG!!!!

I was just thinking of this amazing Italian bakery in my neighborhood that has been open for over 100 years (Venieros!) and they make the BEST italian ricotta cheesecake (so simple, but so good!). I thought it would be a shot in the dark, but I did a google search to see if they may have done an article for self promotion, sometimes they give away a recipe.. BINGO! Found it! Here it is, you can probably adapt the recipe to make it sugar free:

Veniero's Italian Ricotta Cheesecake

The difference between Italian cheesecake and traditional cheesecake is the choice of cheese used in the filling. Italian cheesecake is made with ricotta cheese, whereas traditional variations use classic cream cheese to create a different filling consistency.

Part #1: Preparing the Pasta Frolla dough crust

 

Pasta Frolla Dough Ingredients:

1 lb. cake flour

4 oz. sugar

4 oz. cooking shortening

2 eggs

2 tablespoons milk

Mix all ingredients together to create a tacky, soft texture.

Knead the dough with a sprinkling of cake flour on a hard, flat surface. With a rolling pin, roll the dough into a ¼-inch-thick circle. Place the rolled dough over the pan and mold along bottom and sides. Remove excess dough from edges.

Part #2: Making the cheesecake filling

Ingredients: 3 lb. container of ricotta cheese

1 lb. powdered sugar

Pinch of vanilla

6 eggs

Mix all ingredients together with a spoon until blended smoothly. Pour filling into pan and cook in preheated oven at 375 F for 40 minutes or until top of cheesecake is golden brown.

 VERY easy!  Thank you!

Let us know when you make yourself one, and take pictures of the cake

I like pictures of food!