Italian Cheesecake Recipe


Difficulty LevelEasyHealth IndexAverage
Main IngredientInterest Group


 Golden raisins1⁄3 Cup (5.33 tbs)
 Dry marsala/Sherry1⁄4 Cup (4 tbs)
 Ricotta cheese1 Pound
 Sugar1⁄4 Cup (4 tbs)
 Flour1 Tablespoon
 Eggs4 , separated
 Sour cream1⁄4 Cup (4 tbs)
 Heavy cream1⁄4 Cup (4 tbs)
 Vanilla extract1 Teaspoon
 Pine nuts2 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 2077 Calories from Fat 1166

% Daily Value*

Total Fat 133 g204.9%

Saturated Fat 65.8 g329.2%

Trans Fat 0 g

Cholesterol 1189.4 mg

Sodium 1121.7 mg46.7%

Total Carbohydrates 137 g45.8%

Dietary Fiber 3.7 g14.9%

Sugars 89.1 g

Protein 86 g172.4%

Vitamin A 84.3% Vitamin C 4.8%

Calcium 118.5% Iron 49.2%

*Based on a 2000 Calorie diet


1. Line bottom and 1 inch of side of a 9-inch springform pan with pastry, patting to even thickness. Refrigerate 30 minutes or freeze 15 minutes, until set.
2. Preheat oven to 350°. In a small bowl, combine raisins and Marsala. Let stand 30 minutes.
3. In a large bowl, combine ricotta, sugar, and flour. Beat with a wooden spoon until well blended. Add egg yolks, sour cream, heavy cream, and vanilla; beat to blend well.
4. In another large bowl, beat egg whites with electric mixer until stiff but not dry. Using a rubber spatula, gradually fold beaten egg whites into cheese mixture, one third at a time, just until combined. Drain raisins, discarding Marsala, and fold into batter along with pine nuts. Pour into prepared pan.
5. Bake cheesecake 50 to 60 minutes, until center is firm. Let cool 30 minutes. Slip a knife around edges of pan and release springform.