CAPITAL CITY CUISINE 003
BY NINA LOMBARDO, CAPITAL CITY MARKET, SPECIALTY ORDER LEAD
SKIP TO RECIPE
I’ve always loved to cook, but I’ve only recently taken up the art of baking - more specifically - baking cheesecake. Since the Covid-19 pandemic began last year, the thing I’ve missed most is attending family get-togethers. And in my family, those gatherings go hand-in-hand with copious amounts of cheesecake! Every holiday, get-together, birthday, or event wouldn’t be complete unless there was a cheesecake to celebrate around.
While there’s no shortage of variations, my favorite has always been a simple Italian recipe that has been in my family for generations. One day last year, while sitting at home reminiscing about the taste of authentic Italian cheesecake, it occurred to me that I should try making one for my husband and kids.
I called up my aunt, who is the keeper of the family recipes, and inquired about the infamous Italian Lemon Cheesecake. She told me the family recipe was “nothing special,” except one secret ingredient - amaretto liqueur. That was what I was missing! And with that little tidbit of advice from aunt, I finally got to prepare the cheesecake I had been craving for months.
To say it’s been a challenging year since the pandemic started would be an understatement. We’ve all felt the heartache of not being able to spend time with the people we care about. For my family, gathering around a cheesecake signified togetherness. By learning to prepare this dessert on my own, I am able to feel a little closer to my loved ones, despite not being able to be physically together for large gatherings.
I love that I am able to pass down a piece of tradition to my own children, by serving this family recipe. I hope you enjoy trying it, and that it brings you as much joy as it has to me over the years!
Italian Lemon Cheesecake
ingredients
The Crust:
Sleeve of graham cracker sheets
4 Tbsp. melted butter
1/4 cup brown sugar
1 pinch sea salt
Cheesecake Filling:
3 pkg. (8 oz. each) cream cheese, soften
2 cups whole ricotta cheese, at room temperature
1 cup sugar
1/4 cup heavy cream, at room temperature
1/4 cup lemon juice
1 1/2 - 2 tsp lemon extract (can substitute with lemon zest)
1 tsp. vanilla extract
1/3 cup amaretto liquor (optional)
3 eggs, at room temperature
instructions
Before beginning, set all of the ingredients out on the counter so they can come to room temperature. This ensures a creamy cheesecake.
Preheat the oven to 325F and set a large pot or kettle of water on the stove to boil. This is for the water bath. When the water boils, pour it into a cake pan set on the bottom rack of the oven, filling it 3/4 of the way full with boiling water. This turns the oven into a steam room and prevents cracks.
To make the crust, combine the graham crackers, butter, sugar and salt in a food processor and pulse until fine crumbs are formed. Place graham crackers in a zip top bag and crush into crumbs then mix ingredients together.
Press the crust into the bottom of a springform pan and set it aside.
To make the cheesecake filling, add the cream cheese and ricotta in a bowl and mix. The ricotta will leave a grainy texture to the mixture.
Then, add the sugar and mix for another minute before adding the heavy cream, lemon juice, lemon extract (or zest), amaretto, and vanilla. Continue to mix together.
Beat in each egg, one at a time, until just combined. When the cheesecake mixture is completely mixed together, pour it into the springform pan on top of the crust.
Slide the pan onto the middle rack of the preheated oven (add water bath and place on the bottom rack). Bake for 45-55 minutes.
Turn the oven off and prop the oven door open. Allow the cheesecake to cool for about an hour in the oven and then let it cool for about an hour on the counter before placing in the fridge to chill.
Serve with fruit