Have you ever made an Italian style cheese cake?

Have you ever made an Italian style cheese cake?  Do you even know what the difference is between an Italian, New York, or Philadelphia cheesecake?

Recently, I had made a Philadelphia style cheesecake–the creamy style that includes cream and sour cream in the recipe.  It was lightly lemony flavored with a gingerbread crust, and totally delicious.  Now, I decided it was time to explore the Italian style, a much lighter version of cheesecake using ricotta cheese instead of cream cheese.

I also wanted chocolate, as my other half is a devout chocoholic. So it is now in the oven, a composite of a dozen or more recipes, with double chocolate flavor.  It’s going to be killing him to wait to eat it!

Gia’s Double Chocolate Cheesecake

  • 2 lbs. (32 oz.) ricotta cheese
  • 1 c. sugar
  • 3 oz. semi sweet chocolate
  • 1 tbsp. butter
  • 1/4 c. Hershey’s Special dark cocoa
  • 6 eggs
  • 1 1/2 tsp. vanilla
  • 1 tbsp. brandy
  • 1/4 c. self rising flour

Heat oven to 325 degrees F.

Prepare spring form pan by greasing and flouring (or using Baker’s Joy) and then dusting with cocoa.

Beat ricotta cheese until smooth.  Melt chocolate with butter, stirring until smooth.  Beat sugar and cocoa on low speed into ricotta cheese.  Add chocolate and beat until smooth and well combined.  Add eggs, vanilla, brandy and flour.  Beat until smooth, but do not overbeat.

Pour into prepared spring form pan.  Bake in preheated oven for 60 minutes or until cake barely jiggles in center.  Turn off oven, allow to cool in oven for 30-60 minutes.  Loosen edges of cake from rim. Place in refrigerator, chilling for 4 hours or overnight. Remove rim, and serve.

Serving hints:For cleanest slicing, use dental floss, cutting cake into 12 pieces.  Garnish each slice with some whipped cream or topping, topped by a sprinkled pinch of cocoa and some shaved semi-sweet or milk chocolate.

About giascott

Writer, blogger, cook, grandmother, mother, wife, radio personality, outdoor enthusiast, dog enthusiast, crafter, artist, and part-time nut~~I've earned a lot of t-shirts in my day! I'm one of those crazy independent women who can cut down a tree, build you a shed, sew you a dress, cook your dinner, make some soap, pitch a tent, build a fire, catch some fish, dig in the garden, chase a kid or two, write you a poem, paint you a picture, and a dozen other things...just don't ask me to sing! I'm also embarking on a relatively new portion of my life, one of being disabled. I'm learning some lessons along the way about a lot of things too.
This entry was posted in Desserts, Easy, Entertaining, Make-Ahead, Recipes and tagged , , , , , , , . Bookmark the permalink.

2 Responses to Have you ever made an Italian style cheese cake?

  1. boyonabudget says:

    Here is one of my favorite cheesecakes:
    1 pkg (19 to 21 oz.) brownie mix (13 X 9 inch pan size)
    4 pkg (8 oz. each) cream cheese softened
    1 cup sugar
    1 tsp. vanilla
    1/2 cup sour cream
    3 eggs

    Preheat oven to 325. spray baking pan with cooking spray. Prepare brownie batter as directions on package; pour into prepared pan and bake 25 minutes or until top of brownie is shiny and center is almost set.

    meanwhile beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream and mix well. Add eggs one at a time mixing on low speed after each addition. Gently pour over brownie layer in pan. Filling will come almost to top of pan.

    Place a second pan on bottom shelf of oven half filled with hot water. This will create steam in the oven that keeps the top of the cheese cake from cracking.

    Bake 40 minutes or until center is almost set. Run knife around the rim of pan to loosen side of dessert from pan. Cool. Refrigerate for at least 4 hours or overnight.

    To make it fancy you can drizzle melted chocolate chips over the top in a design. Takes about 1/3 cup of melted chocolate to decorate. I’ve never been able to wait that long before digging in:)


  2. boyonabudget says:

    PS – I like your blog template choice – I use the same one:)

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