18 Tishrei 5782 / Friday, September 24, 2021 | Torah Reading: Sukkot
dot  Add to favorites   dot  Set as homepage  
    Create an account    |    Sign in
    My Account     Orders History     Help
  My Country:  
  United States   
   My Currency:  
  US Dollar   
Home Page Torah Portion Spirituality and Faith Foundations of Judaism Inspirational Stories Family & Daily Life Holidays and Fast Days Israel and Society
   Dairy     Cooking Tips and Tricks     Soups     Salads             
HomeRecipes and CookingDairyItalian Cheesecake
  Advanced Search

Italian Cheesecake    

Italian Cheesecake

Here's a recipe for an authentic Italian cheesecake. It is creamy but not thick, which is why your family will love it! Super easy to make.


Preparation Time: 15 minutes 

Bake Time: 75 minutes 

Level of Difficulty: Easy 

Kashrut Type: Dairy 



  • ¾ cup flour 

  • 2 tablespoon sugar 

  • 1/8 teaspoon salt 

  • 1/3 cup butter or margarine, softened 

  •  2 ½ cup ricotta cheese* 

  • ½ cup sugar 

  • 3 tablespoon flour 

  • 3 large eggs 

  • 1 teaspoon grated orange rind 

  • 1 teaspoon vanilla extract 

  • ¼ teaspoon salt 

  • 2 tablespoons golden raisins 

  • 2 tablespoons finely chopped candied citron 

  • 2 tablespoons chopped almonds 


*Gad dairies is Rav Rubin hechsher and they make real ricotta cheese available at many chains in Israel, including Rami Levy Mehadrin and Yesh. 




  1. 1. Preheat oven 475°F. 


  2. 2. In a bowl combine the flour sugar and salt. Cut in the butter with pastry blender till the mixture is crumbly.  


  2. 3. Press into a 9-inch spring form pan. Bake at 475 for 5 minutes, and then cool on wire rack. 


  2. 4. Reduce oven heat to 350°F. 


  2. 5. In the bowl of an electric mixer, combine the ricotta cheese, 1/2 cup sugar, and 3 tablespoons flour.  Beat at medium speed until smooth. Add eggs, orange rind, vanilla, and salt. Beat for 4 minutes. 


  2. 6. Stir in the raisins, citron, and almonds. Gently spoon the batter over the crust. Bake at 350 for 1 hour to 1 hour 15 minutes or until the center is set. 


  2. 7. Run a knife around edge of cheesecake to loosen. Cool in the pan on a wire rack. 


  2. 8. Cover and chill at least 8 hours. Carefully remove sides of pan just before serving. Garnish, if desired. 



Jamie Geller is one of the most sought-after Jewish food and lifestyle experts worldwide. She is the bestselling author of 5 books and founder of Kosher Network International, publisher of JamieGeller.com featuring more than 10,000 recipes, articles, and videos.  Check out her new #1 Amazon Bestseller, Brisket 101 and her new family meal plan “Fresh Families” at FreshFamilies.us. 



New Comment    New Comment
   See More Articles By JamieGeller .com
   Read more about Dairy

Top of article    Top of article       Email This Article    Email This Article          Share to Facebook       Print version    Print version

 Join the distribution list Join the distribution list
If you would like to receive other related articles or Breslev.co.il features via e-mail, please enter your e-mail address here:


 Related Articles Related Articles

Potato Boats Stuffed with Cheese               Dairy Cinnamon Swirl Coffee Cake               Blue and White Cheesecake Squares
 Potato Boats Stuffed with Cheese  Dairy Cinnamon Swirl Coffee Cake  Blue and White Cheesecake Squares

  0 Talkbacks for this article     

Add Your CommentAdd Your Comment    Add Your Comment    

In Honor of:    In Memory of:
Like What You Read?
Help Breslev Israel spread the light of Rebbe Nachman
across the globe, and be a partner in making a better world.
Click here to support Breslev.co.il
 Products of the Day Products of the Day
Back  1 2 3  Next
Back  1 2 3  Next
 Most talked about Most talked about
Up  1 2 3  Down
 Most read Most read
Up  1 2 3  Down
 Facebook Facebook
 Mailing List Mailing List
Subscribe Here:   


open toolbar