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How to Make Italian Easter Cheesecake - A Step-by-Step Guide

Italian Easter cheesecake, also known as "Torta Pasqualina," is a traditional dessert that is enjoyed during the Easter holiday in Italy. This rich and creamy dessert is a must-have for many Italian families during their Easter celebrations. The cheesecake is typically made with a sweet pastry crust and filled with a mixture of creamy ricotta cheese, eggs, sugar, and aromatic flavors such as lemon zest and vanilla extract.

What sets Italian Easter cheesecake apart from other cheesecak...

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Ingredients

  • 2 ½ cups all-purpose flour
  • ¾ cup confectioners' sugar
  • 1 ½ teaspoons baking powder
  • 1 pinch salt
  • ½ cup unsalted butter at room temperature
  • 1 tablespoon vanilla extract
  • 1 tablespoon anise flavored liqueur
  • 3 large eggs
  • 3 pounds ricotta cheese
  • 1 (17.5 ounce) package mascarpone cheese
  • 12 large eggs
  • 1 ½ cups confectioners' sugar
  • 1 cup heavy whipping cream
  • ¼ cup anise flavored liqueur
  • 1 tablespoon vanilla extract
  • ¼ teaspoon salt
  • 2 lemons (zest only)

Information

  • Prep Time: 1 hr
  • Cook Time: 2 hrs
  • Additional Time: 20 mins
  • Total Time: 3 hrs 20 mins
  • Servings: 36
  • Yield: 1 large cheesecake

  • Sift flour, 3/4 cup confectioners' sugar, baking powder, and pinch of salt in a large bowl.
  • Mash the unsalted butter with a fork until thoroughly worked into the flour mixture; stir in 1 tablespoon vanilla extract and 1 tablespoon anise liqueur.
  • Stir 3 eggs into the flour mixture to make a workable dough. Turn dough out onto a floured work surface and knead a few times; roll the dough into a ball.
  • Chill dough in refrigerator at least 20 minutes or up to 1 hour.
  • Place ricotta cheese, mascarpone cheese, and 12 eggs in a large bowl. Beat mixture with an electric mixer on high speed until smooth. (If you prefer, process the mixture in a large food processor until smooth, working in batches if necessary.)
  • Mix 1 1/2 cup confectioners' sugar, heavy cream, 1/4 cup anise liqueur, 1 tablespoon vanilla extract, 1/4 teaspoon salt, and lemon zest into the ricotta cheese mixture until thoroughly combined.
  • Preheat oven to 325 degrees F (165 degrees C).
  • Grease the inside of a 9-inch springform pan with butter and sprinkle with flour.
  • Remove chilled dough from refrigerator and roll into a large circle on a floured work surface. Fit the dough into the prepared springform pan.
  • Pour cheesecake filling into the dough. Place a large roasting pan into oven; place the cheesecake into the roasting pan. Pour enough hot water into the outer pan to reach several inches up the side of the springform pan.
  • Bake in the preheated oven until the top is golden brown and a toothpick inserted into the middle of the cheesecake comes out clean, about 2 hours.

    • Nutrition

    253 cal.

    • Total Fat: 17g
    • Saturated Fat: 9g
    • Cholesterol: 122mg
    • Sodium: 124mg
    • Total Carbohydrate: 17g
    • Dietary Fiber: 0g
    • Total Sugars: 8g
    • Protein: 9g
    • Vitamin C: 0mg
    • Calcium: 152mg
    • Iron: 1mg
    • Potassium: 92mg

    Categories

    Classic recipes
    Lemon recipes
    Ricotta recipes
    Chocolate recipes
    Amaretto recipes