Italian Easter Cheesecake
"This recipe started out as a very old family recipe handed down for at least 4 generations. Although it actually started out as what is known as Easter Cake, I have converted it into a cheesecake by changing some ingredients. Serve this plain or on a light bed of blackberry or current jam."
Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Mascarpone | 2 tbsp (28g) | 120 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Anise | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 1/2 cups all-purpose flour
- 3/4 cup confectioners' sugar
- 1 1/2 teaspoons baking powder
- 1 pinch salt
- 1/2 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 1/2 cups confectioners' sugar
- 1 cup heavy whipping cream
- 1/4 cup anise flavored liqueur
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- 2 lemons (zest only)