FROM OUR RECIPE ARCHIVES: Concetta DiPalo’s Ricotta Cheesecake

1 comment | January 24, 2013 | By

Lou DiPalo, the fourth-generation operator of DiPalo’s Fine Foods in Manhattan’s Little Italy, shared his grandmother’s recipe for true Italian-style cheesecake. The rich dessert has a slight salty tang thanks to the ricotta, which DiPalo’s shop still makes fresh a few times a day (see this and other seasonal recipes in The Edible Brooklyn Cookbook).

Concetta DiPalo’s Ricotta Cheesecake
Serves 12

Unsalted butter, for greasing
2 cups sugar
1/2 cup crushed Zwieback cookies or graham crackers, plus extra for garnish
3 pounds fresh ricotta
6 eggs
1 teaspoon vanilla
4 teaspoons orange-blossom water
3/4 cup cream

1. Butter a 9-inch springform pan and preheat the oven to 350 degress Fahrenheit.

2. Mix 1/2 cup sugar and the crushed cookies in a small bowl, and evenly coat the bottom and sides of the buttered pan with the mixture.

3. In a large bowl, mix 1 1/2 cups sugar and the ricotta, eggs, vanilla, orange-blossom water, and the cream, and pour into the cookie-coated pan.

4. Sprinkle the top with crushed cookies and place the springform pan on the center oven rack with a cookie sheet below to catch leaks. Bake for 1 hour, or until the center no longer jiggles; it may crack slightly. Let cool, remove from pan, and serve at room temperature.

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  • V ito

    They make an incredibly delicious ricotta, my mother as been a cheese maker for almost 15 years of her life in the south of Italy, when she tasted Lou’s ricotta and the fresh mozzarella she was very impressed and kept on going for seconds!therefore the cheesecake as to be deliciuos!!!