Easiest Way to Prepare Award-winning Italian 3 Cheese Cake
Hey everyone, it's Jim, welcome to my recipe page. Today, I'm gonna show you how to make a distinctive dish, Recipe of Award-winning Italian 3 Cheese Cake. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Italian 3 Cheese Cake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Italian 3 Cheese Cake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Italian 3 Cheese Cake is 12 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Italian 3 Cheese Cake estimated approx 1 hour 30 mins.
To begin with this recipe, we must prepare a few ingredients. You can cook Italian 3 Cheese Cake using 15 ingredients and 16 steps. Here is how you cook that.
Based on Gina Di Palma’s 3 Cheese Tart and Obsessive Ricotta Cheesecake, this mashup combines the smoothness of cream cheese, the silkiness of mascarpone, and the backbone of ricotta. Add a tablespoon of your favorite adult spirit for a little extra flavor.
Ingredients and spices that need to be Get to make Italian 3 Cheese Cake:
- 8 oz cream cheese
- 1/2 cup cane sugar
- 1/4 tsp kosher salt
- Zest of 1 orange
- 2 2/3 cup ricotta
- 1 1/3 mascarpone
- 3 large eggs
- 1 tbsp corn starch
- 1 tsp vanilla
- 1 tbsp dry Marsala wine (optional)
- Candied citrus for garnish
- For the crust
- 10 oz graham crackers
- 6 tbsp melted butter
- Pinch kosher salt
Instructions to make Italian 3 Cheese Cake
- Preheat oven to 325ยบ
- Butter a 9" springform pan, coat with flour.
- In a food processor, grind the graham crackers until fine.
- In a medium mixing bowl, combine the crackers, melted butter, and salt.
- Pour into the springform pan, tamping down with a ramekin.
- Bake for 10-15 minutes until slightly brown. Remove from oven, let cool.
- In a small mixing bowl, add orange zes and 1 tbsp sugar, rub together.
- In a stand mixer, with the paddle attachment, combine the cream cheese, remaining sugar, zest, and salt until creamy.
- Add the ricotta and mascarpone, mix on medium until smooth.
- Add eggs, one at a time, until blended.
- Add corn starch, Marsala, and vanilla.
- Pour mixture into springform. Tap pan on counter a few times to remove any air. Smooth top with offset spatula.
- Bake for 1 1/4 to 1 1/2 hours.
- Cool on a cooling rack, running a sharp knife around the edge of the pan right after taking it out of the oven, to minimize cracking.
- Refrigerate for 4-24 hours, the more the better.
- Garnish with candied citrus to serve.
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