Italian Wedding Cheesecake

• Prep Time: 25 minutes

• Bake Time: 1 hour 15 minutes

• Chill Time: 4+ hours or overnight

• Total Time: ~6 hours (includes chilling)

• Difficulty: Intermediate

• Servings: 12–14 slices

 Ingredients

For the Crust:

• 1½ cups graham cracker crumbs (or almond biscotti crumbs)

• ½ cup ground almonds (or almond flour)

• ⅓ cup granulated sugar

• 6 tbsp unsalted butter, melted

• ¼ tsp almond extract (optional)

For the Filling:

• 1½ lbs (24 oz) whole-milk ricotta cheese, well-drained

• 8 oz cream cheese, softened

• 1 cup granulated sugar

• 3 tbsp all-purpose flour

• 5 large eggs, room temperature

• 1 tsp pure vanilla extract

• 1 tsp almond extract (optional)

• 2 tsp orange zest (or lemon zest)

• ¼ cup amaretto liqueur (optional for depth)

• Pinch of salt

Optional Topping:

• Powdered sugar for dusting

• Slivered almonds or crushed amaretti cookies

• Whipped cream and berries

 Instructions

Step 1: Prepare the Crust

1. Preheat your oven to 325°F (163°C).

2. In a bowl, mix:

   • Graham cracker crumbs

   • Ground almonds

   • Sugar

   • Butter

   • Optional: Almond extract

3. Press mixture firmly into the bottom of a 9-inch springform pan lined with parchment or greased. Use a glass to compact the crust evenly.

4. Bake for 10 minutes, then remove and let cool while you prepare the filling.

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Step 2: Prepare the Filling

1. In a large bowl, beat ricotta and cream cheese together until smooth and creamy.

2. Add sugar, flour, and salt, mixing well to remove lumps.

3. Beat in eggs, one at a time, scraping the sides of the bowl as needed.

4. Stir in:

   • Vanilla extract

   • Almond extract

   • Zest

   • Amaretto liqueur (if using)

Mix until fully blended and smooth.

Step 3: Assemble and Bake

1. Pour the filling into the cooled crust.

2. Tap the pan gently on the counter to release air bubbles.

3. Bake at 325°F (163°C) for 65–75 minutes, until:

   • The edges are set

   • The center jiggles slightly like set Jell-O

Tip: Place the springform pan on a baking sheet in case of leaks.

Step 4: Cool and Chill

1. Turn off the oven and crack the door open slightly. Let the cheesecake cool inside the oven for 1 hour.

2. Remove and cool to room temperature.

3. Chill in the refrigerator for at least 4 hours, ideally overnight.

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Step 5: Serve and Garnish

1. Before serving, run a knife around the edge to loosen.

2. Release the springform and transfer to a cake stand.

3. Dust with powdered sugar and garnish with slivered almonds, berries, or whipped cream as desired.

 Serving Suggestions

Serve this Italian Wedding Cheesecake:

• With a glass of Vin Santo or Prosecco

• Accompanied by fresh berries or a drizzle of raspberry coulis

• As a stunning dessert centerpiece for weddings, showers, or Sunday dinners

Storage & Freezing

• Refrigerator: Store covered for up to 5 days

• Freezer: Wrap tightly and freeze whole or in slices for up to 2 months. Thaw overnight in the fridge before serving.

 Nutrition Info (Per Slice – Approx. 1/12th)

• Calories: 420

• Fat: 26g

• Carbohydrates: 33g

• Protein: 11g

• Sugar: 24g

• Sodium: 220mg

Note: Nutrition values will vary depending on your crust and garnish choices.