Thursday, August 26, 2010

Lemon Ricotta Cheesecake

Guest Post Spotlight Thursday

This week I am happy to introduce a fellow Florida foodie.  Claudia from What's Cookin' Italian Style Cuisine is one of the sweetest and most supportive bloggers I have come across.  Every week she shares with us her family recipes for some fantastic traditional Italian food.  I have enjoyed following Claudia's kitchen adventures and was very happy when she decided to share her talent with us.

Please check out Claudia over at What's Cookin' Italian Style Cuisine.  Not only will you find a new blog to read, but you will also make a friend.


Hi Everyone! I'm Claudia from What's Cookin' Italian Style Cuisine, a blog about family traditions with grandma's, mom's, and my own versions of Italian foods that are always cooked with love and fond memories! My mission had started out to build recipes on my blog to leave behind the family secrets to my two sons. It has now become a passionate obsession and hobby that I couldn't stop after completing those favorite childhood memories of their fabulous foods that lingers in my mind forever. With all that reminiscing and compiling all those memories it became and intoxicating love affair for food, I love blogging about food and family! So enough about me!

About a month ago, I was shocked and very flattered that Lazaro asked me to write a guest post on his blog. I had no idea on what to post about, looking at the lineup of fabulous talent he has on his site weekly along with his own outstanding culinary talents. My blogging and technical expertise are very limited yet, still learning. I decided to post about one of our favorite old fashioned Italian desserts, and he was gracious enough to help me deliver this to you all, plus I couldn't say no to such an amazing blogger buddie like Lazaro, his presentation, delicious recipes and his strong for family speaks for itself with his background. Thank you to both you and your wonderful wife and their adorable kitty children...I love all his cat pictures !

I decided to give this a try. So with that said, I am going to post my Mom's Italian Ricotta Cheesecake Recipe

Ricotta Cheese 32 oz or 2lb container or homemade

2/3 cup white sugar
1/3 cup all-purpose flour
5 eggs
1 tsp lemon zest
1 tsp lemon extract
3 tsp of the juice of a fresh lemon or concentrated can be substituted
1/8 teaspoon salt

Prep work:

Preheat oven to 300 degrees . Set rack in the middle of the oven. Butter and flour a 9 1/2 inch spring form pan, and tap out excess flour or if you prefer use a piece of parchment paper cut to fit the bottom. Wrap the entire pan in aluminum foil just around the spring form pan, to preserve integrity of the pan..... this is in preparation for the water bath. The water should be no more than 1/4 inch below the top of the foil not above the foil.

You must have patience for this recipe as the longer you beat this and make sure its completely smooth as directed the better the results are.


Place the 2lbs of ricotta in a large mixing bowl, and beat it as smooth as possible with an industrial mixer, beat with flat beater for 7 to 8 minutes..... on stir mode. If your are doing this by hand using a rubber spatula it will take at least 12 to 15 minutes. Stir the sugar and flour together thoroughly into the ricotta, beat another 3 minutes. Stir in the one egg at a time until each egg is well blended around 1 minute per egg, beating a little faster than a stir mode. Blend in the flavorings, zest, and salt. Pour batter into the prepared pan it will be medium thickness in consistency not runny or thin. Bake in the center of the oven in water bath about 1/4 inch of water (refer to picture) for about 1 to 1 1/4 hours on 300 degrees, until a light golden color. Cook making certain the center is fairly firm, insert a knife in the center to see if the batter is solid. Cool completely. Chill till serving time. Serve with powdered sugar, a dab of whipped cream or a raspberry puree sauce over the top ( any fruit puree cant be substituted).

Note: If you prefer a crust. Line bottom of this pan with crushed shortbread cookies add 1/2 stick melted butter, dash of cinnamon and mix. Add to the bottom of lightly greased spring form pan.

Raspberry Puree Sauce
2 - 12 ounce bags of frozen raspberries unsweetened)
1/2 cup ) granulated white sugar, or to taste
1 teaspoon of freshly squeezed lemon juice (optional)

Put raspberries, sugar and lemon juice in food processor until pureed, use for topping.

Please check out Claudia at What's Cookin' Italian Style Cuisine.


  1. Awww...I love Claudia. She's a lovely blogger and friend. This is such a fabulous recipe from her.....drooling :D Thanks very much, Claudia, for sharing. You have a nice blog, Lazaro.

  2. I love cheesecake; the lemon and raspberry combination sounds wonderful!!

  3. Well done to Claudia
    A very special cheesecake.
    Thanking you both ♥

  4. Great guest post Claudia! I love it!

  5. Kudos to Claudia! This looks and sounds delicious. What a perfect way to celebrate the end of August!!

    Thanks, Lazaro, for all the amazing food bloggers you introduce me to!


  6. The cheesecake looks so light, fresh and yummy with berry sauce!

  7. I've heard ricotta is so good for you. I'll definitely be attempting this in the near future. Thanks for sharing. It looks delicious!

  8. Lazaro, thanks for introducing me to another great blogger, and of course answering that always challenging question of what to make this weekend, I'm thinking lemon ricottta cheesecake will be just the thing. This dessert sounds amazing.

  9. I love the combination of lemon and ricotta, and this looks very rich and delicious! Heading over to check out your blog now, Claudia :)

  10. yum! Fantastic... I'd love to have some right now :)

  11. A lovely cheesecake, very nice with raspberry sauce!

  12. Oooh, I've never tried a ricotta cheesecake, but this looks great :)

  13. Thanks to all of these fabulous comments! I have to tell you Lazaro is a tough act to follow with his fabulous skillsfor cooking and blogging and I am absolutely honored to have been asked to do this guest post here and get to meet you all!! Your all fantastic talented chefs, and I feel so fortunate to have this priviledge and have met Lazaro for this warm welcome! xxxooo

  14. Holy moley! That looks and sounds absolutely wonderful Claudia! I'm a huge sucker for cheesecake but yours definitely is no ordinary one. Love the raspberry purée. This looks so smooth and enticing - beautiful! Thank you for sharing Claudia.

    Thank you again Lazaro for continuing to have such great guest posts.

  15. Oh, this is to die for! Way to go Claudia!

  16. Hi Claudia, nice to meet you! Who doesn't like Audi and the crew right? I like ricotta cheese! Lovely cheesecake Claudia and the puree sauce..yum!

  17. Hi Claudia, beautiful guest post and a stunning cheesecake! Lovely :)

  18. this cheese cake is to die for....thanks to u and claudia

  19. I love cheesecake...but Ricotta Cheesecake is even better. Can't wait to try this!


  20. The cheesecake looks so deliciously silky smooth. And I love that raspberry topping!

  21. Oh I love Claudia's blog! (Hi!!). What a fantastic recipe to share with us. I prefer ricotta cheesecake to cream cheese cheesecake because it's less rich and therefore I can eat more of it before I start to feel ill!

  22. Hi Claudia - great to see you here :) I love your blog and your amazing recipes. This looks so beautiful. Thanks for sharing your Mom's recipe!

    Thanks for inviting such a gracious and generous blogger Laz!

  23. Claudia, thank you for sharing your family secrets with us and for that gorgeous cheesecake. It's very nice to meet you. Thank you Lazaro for another great guest.

  24. Hi Claudia, Lovely ricotta cheesecake, thanks for sharing such a special family recipe. I look forward to trying it soon:-)

  25. thanks to Lazaro for having Claudia make such a wonderful dessert! Your talking my language when your talking ricotta cheesecake....what a perfect dessert! Thanks so much Claudia for sharing your recipe! I love your blog!!

  26. i loooove cheesecake, especially lemon. This recipe is not lost on me! i love it

  27. Claudia, I LOVE your recipe for the lemon ricotta cheesecake. I really enjoy cheesecakes made from ricotta, they are so much lighter. Definitely going to try this, thanks so much for sharing your family recipe! Ciao, bella!

  28. Hmmm this is one of my favorite desserts. Claudia, you've done a fabulous job with the cheesecake. You cannot beat a raspberry coulis on cheesecake! Thanks guys, great recipe!

  29. I just made a posted a ricotta cheesecake myself. There was something about the texture I didn't like...perhaps I did something wrong? Most likely haha

  30. This reminds me of home. My Italian mother's favorite way to make cheesecake is with ricotta. We love it. And raspberry sauce with a touch of lemon is the perfect finishing touch!



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