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Italian Cheesecake

5 from 1 vote
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Course Dessert
Cuisine Italian

Ingredients
  

For the Crust

  • 1½ cup of Sandies shortbread cookie crumbs
  • ¼ cup brown sugar
  • ½ cup ground almonds
  • 5 tbsp melted butter

For the Filling

  • 16 oz cream cheese, room temperature Try sour cream as a sub
  • 8 oz mascarpone cheese, room temperature
  • 8 oz ricotta cheese, drained
  • 1 cup sugar
  • 1 tbsp lemon juice
  • ½ tsp nutmeg
  • 1 tsp vanilla extract
  • ½ tsp almond extract
  • 4 large eggs, room temperature

Instructions
 

  • Preheat oven to 325°F.
  • Prepare a 10-inch springform pan with nonstick baking spray and place parchment paper in the bottom of the pan. Wrap foil around the outside of the pan. This will keep the water bath from seeping into the pan.
  • In a medium bowl, combine the crust ingredients in a food processor and mix well. Using the bottom of a measuring cup, press the mixture into the bottom and up the sides of the pan. Set aside.
  • In a large bowl, mix cream cheese, ricotta cheese, mascarpone cheese, sugar, and flavorings together on low speed. Do not overmix.
  • Add eggs, one at a time, mixing slowly and scraping the sides after each additional egg. Pour batter into the prepared pan and spread evenly.
  • Place the pan covered in aluminum foil inside a roasting pan. Fill the roasting pan with water until the water is halfway up the sides of the springform pan.
  • Bake for 1 hour and 5 minutes. Then turn off the oven for about 45 minutes, or until a toothpick comes out clean.
  • Remove cheesecake from the oven. Then remove the springform pan from the roasting pan and place the pan on a cooling rack. Allow the cheesecake to come to room temperature, then refrigerate for 5 hours or overnight.
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