Italian Easter Cheesecake
Celebrate the season with the rich, citrusy charm of Italian Easter Cheesecake, a traditional dessert that’s as indulgent as it is festive. This recipe combines a buttery, golden pastry crust with a luscious ricotta cheese filling, delicately flavored with fresh orange and lemon zest for a refreshing burst of citrus. Optional candied citrus peel adds a delightful pop of sweetness and texture. Perfectly baked to golden perfection, this cheesecake is finished with a dusting of powdered sugar for a touch of elegance. Ideal for holiday gatherings, this Italian delight is a must-try for lovers of authentic, old-world baking. Its balance of creamy ricotta and zesty flavors makes it a showstopping centerpiece for your Easter celebration—or any special occasion!
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Recipe Information
Ingredients
- 250 g All-purpose flour
- 150 g Granulated sugar
- 125 g Unsalted butter
- 2 large Egg yolks
- 1 tsp Vanilla extract
- 500 g Ricotta cheese
- 150 g Powdered sugar
- 3 large Eggs
- 1 tbsp Orange zest
- 1 tbsp Lemon zest
- 1 tsp Vanilla extract
- 50 g Candied citrus peel (optional)
- 1 tbsp Confectioners' sugar for dusting (optional)
Instructions
In a mixing bowl, combine the all-purpose flour and granulated sugar for the crust. Add the cold unsalted butter, cut into small cubes, and mix until the mixture resembles coarse crumbs.
Add the egg yolks and vanilla extract to the mixture and knead gently until the dough comes together. Avoid overmixing.
Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Preheat the oven to 180°C (350°F). Grease and lightly flour a 9-inch springform pan.
Roll out the chilled pastry dough on a floured surface into a circle large enough to line the bottom and sides of the springform pan. Press the dough into the pan and trim any excess. Prick the base with a fork and set aside.
In another bowl, prepare the filling. Combine the ricotta cheese and powdered sugar, mixing until smooth.
Add the eggs, one at a time, mixing well after each addition. Stir in the orange zest, lemon zest, and vanilla extract. If using, fold in the candied citrus peel.
Pour the ricotta mixture into the prepared pastry shell and smooth the top with a spatula.
Bake in the preheated oven for 60 minutes or until the filling is set and slightly golden on top. A toothpick inserted in the center should come out clean.
Remove the cheesecake from the oven and let it cool completely in the pan. Once cooled, carefully remove the springform pan ring.
Dust the top of the cheesecake with confectioners' sugar before serving, if desired.
Slice and enjoy this creamy, citrus-infused Italian Easter Cheesecake!
Nutrition Facts
Calories |
4222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.6 g | 238% | |
| Saturated Fat | 104.2 g | 521% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1510 mg | 503% | |
| Sodium | 764 mg | 33% | |
| Total Carbohydrate | 568.6 g | 207% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 338.3 g | ||
| Protein | 108.0 g | 216% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 2291 mg | 176% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 1155 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
