Must-make Sicilian Ricotta Cheesecake Recipe with Graham Cracher Crust (2024)

FAQs

What's the difference between Sicilian cheesecake and regular cheesecake? ›

But nothing beats its Italian counterpart–the ricotta cheese-based cheesecake. Lighter in texture, less rich and less sweet than its richer and denser American counterpart, this Sicily-inspired version still has all the decadence and creaminess to satisfy any dessert craving.

Cream Cheese: Only use full-fat cream cheese BLOCKS for cheesecake filling. Ricotta: The star of the show and what makes this a Sicilian-inspired cheesecake! Cornstarch: Cornstarch is added to the filling to aid in thickness. Eggs: You'll need 3 whole eggs and 1 egg yolk at room temperature.

Ricotta works well within the full spectrum of baked goods, so as long as you're using your imagination, you'll never run out of ideas for putting it to use. The bottom line is: If a baked good calls for cream cheese, then it can be substituted for ricotta.

The addition of cream gives a velvety, smooth texture, but too much of it and you begin to mask the cream cheese flavor. Sour cream supports the underlying tang of the cream cheese, but, if overdone, it takes over as the dominant flavor. You need a little of each -- cream for texture and sour cream for flavor.

The main difference between what we would consider typical New York American cheesecake and Italian cheesecake is that in Italy, cheesecake is made with ricotta rather than cream cheese. It is also a bit lighter and dryer, more cakelike and less cloying.

mascarpone vs ricotta

Mascarpone is a type of cheese made from cream and has a rich, creamy texture. It is often used in desserts and savory dishes, such as lasagna or tiramisu. Ricotta is a type of cheese made from whey and has a slightly grainy texture.

Sicily produces three main types of cheese - pecorino, Ragusano, and ricotta. Each of these types have variations as well, often distinguished by how the wheels are treated, and how long they are aged.

Don't overbake your cake.

It may crack if it's too dry. Many people overbake their recipes to “play it safe”. The golden rule is if it no longer trembles in the center, it will set firmly in the refrigerator. Tap the pan on the sides and if the center has firmed up like jello, remove the cake from the oven.

Sour cream: The textures are obviously quite different. But, in a pinch, sour cream can pass as a ricotta alternative in a dish where cheese isn't the star of the show. If you're looking for a sub for lasagna, though, reach for cottage or goat cheese instead.

Cream cheese: Cream cheese is made with milk and cream, while ricotta is made with just milk. The lower fat content makes the latter cheese slightly less creamy. However, cream cheese can still be substituted for ricotta.

What are the three types of cheesecake? ›

New York style cheesecake, classic cheesecake, and no bake cheesecake are the most popular types of cheesecakes, but the best cheesecake flavor is the one that you find irresistible — and that may be different for everyone.

Italian cheesecake is similar, but instead of cream cheese, the Italians use ricotta, which adds a little tang and texture. My family has another take on cheesecake that you should try. My family is from Bari, Italy, and they tend to not eat many desserts, but look to fruit instead, and maybe the occasional cannoli.

Second of all, and probably most importantly, American cheesecakes usually use cream cheese as a main ingredient, and German cheesecakes use quark or sour cream. Quark is ubiquitous in Germany (and throughout Central Europe). It's hard to come by in the US, but that doesn't mean you can't get it.

The French version is usually lighter, relying more on fromage blanc, a soft, fresh cheese not easily available in the U.S., in contrast to our cream cheese-laden version. (I have a version of that kind of French cheesecake, along with a swap-out for the fromage blanc, in The Sweet Life in Paris.)