Italian Cheesecake (4 For) Recipe
Our Homemade Italian Cheese Cake with Creamy Ricotta above a Marble Chocolate Pound Cake Crust - Topped with Fresh Strawberries
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Ingredients
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Crust
Method
Cheesecake Assembly
- 1
- 2
Make the Ricotta Mixture
In a large mixing bowl, combine the ricotta cheese, cream cheese, sugar, vanilla extract, and eggs. Beat until smooth and creamy, making sure there are no lumps.
- 3
Bake the Cheesecake
Pour the ricotta mixture over the prepared crust in the springform pan. Bake in the preheated oven for 50-60 minutes, or until the center is set and slightly jiggly. Remove from oven and let cool to room temperature before refrigerating for at least 4 hours, preferably overnight.
- 4
Prepare the Topping
While the cheesecake cools, wash and slice the fresh strawberries. Once the cheesecake is chilled, arrange the strawberries on top of the cheesecake as desired.
- 5
Serve
Run a knife around the edge of the springform pan to release the cheesecake. Carefully remove the sides of the pan, slice, and serve your Italian cheesecake with fresh strawberries on top.
