Italian Easter Cheesecake

Adapted from an old Italian Easter cake recipe, this extravagant ricotta cheesecake is enriched with a dozen eggs, mascarpone cheese, cream, and anise liqueur. It's baked in a sweet, rich dough. The large recipe will make a 9-inch cheesecake plus another 8x8-inch cake, 3 8x8-inch square cakes, or one very big cheesecake.

• Preparation Time: 60 mins
• Cooking Time: 2 hr
• Total Time: 3 hr
• Calories: 253 Calories

Ingredients

• ¼ teaspoon salt
• 1 pinch salt
• 2 ½ cups all-purpose flour
• 1 tablespoon vanilla extract
• 1 ½ teaspoons baking powder
• 1 ½ cups confectioners' sugar
• ¾ cup confectioners' sugar
• 1 cup heavy whipping cream
• 3 large eggs
• 3 pounds ricotta cheese
• 12 large eggs
• ½ cup unsalted butter at room temperature
• 1 tablespoon anise flavored liqueur
• 1 (17.5 ounce) package mascarpone cheese
• ¼ cup anise flavored liqueur
• 2 lemons (zest only)

Recipe Instructions

Step 1

Preheat oven to 325 degrees F (165 degrees C).

Step 2

Sift flour, 3/4 cup confectioners' sugar, baking powder, and pinch of salt in a large bowl.

Step 3

Mash the unsalted butter with a fork until thoroughly worked into the flour mixture; stir in 1 tablespoon vanilla extract and 1 tablespoon anise liqueur.

Step 4

Stir 3 eggs into the flour mixture to make a workable dough. Turn dough out onto a floured work surface and knead a few times; roll the dough into a ball.

Step 5

Chill dough in refrigerator at least 20 minutes or up to 1 hour.

Step 6

Place ricotta cheese, mascarpone cheese, and 12 eggs in a large bowl. Beat mixture with an electric mixer on high speed until smooth. (If you prefer, process the mixture in a large food processor until smooth, working in batches if necessary.)

Step 7

Mix 1 1/2 cup confectioners' sugar, heavy cream, 1/4 cup anise liqueur, 1 tablespoon vanilla extract, 1/4 teaspoon salt, and lemon zest into the ricotta cheese mixture until thoroughly combined.

Step 8

Grease the inside of a 9-inch springform pan with butter and sprinkle with flour.

Step 9

Remove chilled dough from refrigerator and roll into a large circle on a floured work surface. Fit the dough into the prepared springform pan.

Step 10

Pour cheesecake filling into the dough. Place a large roasting pan into oven; place the cheesecake into the roasting pan. Pour enough hot water into the outer pan to reach several inches up the side of the springform pan.

Step 11

Bake in the preheated oven until the top is golden brown and a toothpick inserted into the middle of the cheesecake comes out clean, about 2 hours.