Description
Silky Italian cheesecake delivers pure Mediterranean dessert magic. Creamy ricotta and delicate texture promise an indulgent slice of comfort that brings sweet memories of Rome’s classic pastry traditions home.
Ingredients
Scale
Main Ingredients:
- 40 ounces (1.13 kilograms) cream cheese, at room temperature
- 4 large eggs, at room temperature
- 1 ¼ cups (250 grams) granulated sugar
Crust Ingredients:
- 1 ¼ cups graham cracker crumbs
- 5 tablespoons (75 milliliters) melted butter
- 4 tablespoons (50 grams) granulated sugar
Additional Ingredients:
- ½ cup (120 milliliters) sour cream, at room temperature
- 2 teaspoons vanilla extract
- Desired cheesecake toppings
Instructions
- Position the oven rack centrally and preheat to 350°F for preparing the crust.
- Combine graham cracker crumbs, sugar, and melted butter until the mixture resembles coarse, damp sand.
- Press the crumb mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan using the bottom of a measuring cup.
- Bake the crust for 7 minutes, then remove and set aside. Lower the oven temperature to 325°F.
- In a large mixing bowl, cream the cream cheese until completely smooth, ensuring no lumps remain.
- Add granulated sugar, sour cream, and vanilla to the cream cheese, mixing thoroughly and scraping down the bowl’s sides.
- Whisk eggs in a separate container until well beaten, then gradually incorporate them into the cream cheese mixture on low speed.
- Gently fold the mixture to ensure a completely smooth consistency, eliminating any remaining small lumps.
- Tap the bowl against the counter to release air bubbles, watching them pop on the surface.
- Pour the filling into the prepared crust, carefully smoothing the top to create an even surface.
- Bake at 325°F for 30 minutes, then reduce temperature to 250°F and continue baking for 45 additional minutes.
- Turn off the oven, leaving the cheesecake inside without opening the door for 30 minutes.
- Slightly crack the oven door and allow the cheesecake to cool gradually for one hour.
- Let the cheesecake reach room temperature on the counter for 3-4 hours.
- Refrigerate, covered with plastic wrap, for 6-8 hours or overnight until completely chilled.
- Before serving, remove the springform pan’s collar and decorate as desired.
- Use a sharp knife dipped in hot water to create clean, precise slices, wiping the knife between each cut.
Notes
- Prepare the graham cracker crust carefully, pressing it evenly to create a solid base that will support the creamy filling.
- Ensure cream cheese is at room temperature for smooth mixing and to prevent lumps in the cheesecake batter.
- Use a gentle mixing technique when adding eggs to avoid incorporating too much air, which can cause cracking during baking.
- Follow the precise temperature and timing instructions for a perfectly creamy, crack-free cheesecake with a silky texture.
- Allow the cheesecake to cool slowly in the oven and at room temperature to prevent sudden temperature changes that can cause surface cracks.
- Clean slicing requires dipping the knife in hot water between cuts, creating picture-perfect serving pieces.
- Prep Time: 20 minutes
- Cook Time: 1 hour 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 438
- Sugar: 24 g
- Sodium: 298 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 9 g
- Trans Fat: 1 g
- Carbohydrates: 35 g
- Fiber: 0 g
- Protein: 7 g
- Cholesterol: 134 mg