Italian Strawberry Cheesecake. A lovely family recipe just like mama used to make!
Italian Strawberry Cheesecake
Prep Time
2 hrs 20 mins
Cook Time
1 hr 15 mins
Total Time
3 hrs 35 mins
 
Servings: 6 - 8
Ingredients
  • 16 oz . /450 g Ricotta Cheese
  • 24 oz . /680 g Cream Cheese
  • 1 1/2 cups /300 g granulated sugar
  • 1/4 cup / 60 ml heavy cream
  • 2 tbsp pure vanilla extract
  • 1/4 cup / 60 ml almond flavored liqueur . I used Amaretto
  • 6 large eggs.
  • 2 tbsp lemon juice
Strawberry Topping :
  • 8 oz / 225 g frozen strawberries.
  • 1/2 cup / 100 g granulated sugar.
  • Handful of Fresh strawberries for the top.
Instructions
  1. Preheat oven to 350 F, 180C, Gas 4
  2. Using a graham cracker crust recipe of your choice, press into bottom of a 10-inch springform pan. ( I used Keebler’s Graham Cracker Crumbs, following directions on box.)
  3. Refrigerate for 15 minutes.
  4. Using a large bowl and an electric mixer, beat together all ingredients until creamy.
  5. Pour into pan. Bake for 1 hr. 15 mins.
  6. TURN OVEN OFF. Leave cake in oven for 2 more hours. DO NOT OPEN OVEN. Wait
  7. until completely cool before serving
To Make The Topping:
  1. In a blender puree the frozen strawberries and the sugar. Put into a covered container and refrigerate.
  2. Shortly before serving the cheesecake, slice enough fresh strawberries to make a thick topping. Spoon onto the Center top of the cake.
Recipe Notes

Please note times also include cooling time after the cheesecake has baked.