Italian Cheesecake

COOKING TIME: 1 1/2 hour


  • 16 oz of Cream Cheese
  • 2 packages of Isola Baked Ricotta
  • 1 1/2 cup of sugar
  • 2 cups of Plain Greek Yogurt
  • 3 tablespoons of cornstarch
  • 3 tablespoons of Flour
  • 1/2 cup melted butter
  • 1 teaspoon of vanilla extract
  • 4 eggs
  • Casa Giiulia Preserves~ Wildberry for topping
  • Cookie Crust:
  • 1 package of Amaretti cookies
  • 1/4 cup of sugar
  • 1/2 teaspoon of cinnamon
  • 6 tablespoons of butter

Preparation Instructions

  1. Preheat oven to 375 degrees Fahrenheit.
  2. In a medium bowl combine the cookies, sugar, butter and cinnamon for the crust and mix well.
  3. In a Pie Plate no larger than 9 inches add the crust to the bottom
  4. Bake in the preheated oven for 7 minutes and let cool
  5. Lower the oven to 350 degrees Fahrenheit.
  6. Cut ricotta into small cubes and mix all the ingredients in a bowl until fully blended.
  7. In a lightly greased oven safe dish add mixture.
  8. Bake in the preheated oven 1 hour; turn oven off and let the cake cool in the oven for an additional half hour.
  9. Remove from oven and leave in fridge until fully cooled before serving.
  10. Serve with preserves for additional flavor.

Add Recipe Kit To Cart

Adding Isola's Baked Ricotta is a great way add flavor and lower fat content.