Delicious recipe for homemade authentic Italian cheesecake made from scratch in a springform pan. 

As promised, today I’m sharing that delicious Italian cheesecake I made for Thanksgiving. My family enjoyed it a lot, I think and I sure loved it all over again. It had been probably 10 years since I made this and somehow it never ended up on the blog, so today I will remedy that.

This recipe is from an Italian family I knew in the 80’s. I once worked for a fun guy who was Italian and was married to an Italian and I think she made this recipe for us one time and I must have asked for it. I remember where it came from and I’ve had it in my recipe box all these years. You need a springform pan if you don’t have one. Mine is from Pampered Chef and works great for authentic homemade cheesecake. Here’s an inexpensive springform pan (affiliate link) if you need one.

Here’s my masterpiece after I unclipped the springform pan sides and brought it out for cutting. Cheesecakes are gorgeous creations!

I added pureed strawberries that I had in the freezer to top ours and it sure was delicious!

It’s not a hard recipe, but a little time consuming and if you have an automatic mixer with a stand this will be easy-peasy for you. I only have a hand mixer so it’s hard on the arm with the last 10 minutes of mixing on high, but totally worth it! I hope you try this one and enjoy. It’s not hard and really worth the effort for homemade Italian cheesecake. Topping possibilities are endless too!

Homemade Italian Cheesecake

Easy to make homemade from scratch Italian Cheesecake using a springform pan.

Cook Time 1 hour

Ingredients

CRUST

• 1
  cup
  flour
• 1
  stick
  unsalted butter (softened)
• 1/4
  cup
  powdered sugar

CAKE

• 1
  lb.
  Ricotta cheese
• 1
  lb.
  Sour Cream
• 1
  lb.
  Cream Cheese
• 1 1/2
  cups
  sugar
• 1
  stick
  Melted butter
• 3
  large
  eggs
• 3
  TBS
  Flour
• 4.5
  TSP
  Vanilla
• Dash
  Grated
  Lemon Rind
• 4.5
  TSP
  lemon juice

Instructions

1. FOR CRUST: Roll into ball and mash into pan & bake at 350* for 20 minutes.

2. CAKE: Mix starting slow speed ingredients in order given. Finish at high speed for 10 min. Grease pan (sides) with butter/flour. Pour batter into pan & bake 350* for 1 hour. Turn off and leave in oven for 1 hour. Refrigerate overnight.

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