Mama Leone’S Cheesecake

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Servings: 8 Difficulty: Advanced
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A rich, creamy ricotta and cream cheese dessert with a buttery crust and sweet pineapple layer
Mama Leone's Cheesecake recipe image
Mama Leone's Cheesecake recipe image
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Mama Leone’S Cheesecake

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 360.7

Description

This classic Italian-style cheesecake offers a lighter, airier texture than traditional New York varieties, thanks to the generous use of ricotta cheese and folded-in egg whites. The flavor profile is bright and balanced, featuring subtle notes of lemon zest and vanilla that cut through the richness. A layer of sweet, drained crushed pineapple adds a delightful fruity contrast and moisture to the dense custard. Perfect for Sunday brunches, family gatherings, or holiday dinners, this dessert feels homemade and comforting. It requires a bit of patience for the water bath baking method, but the result is a sliceable, silky smooth cheesecake that holds its shape beautifully. Serve chilled for the best texture.

Ingredients

Directions

  1. Preheat oven to 300&# 194;°F (150ðC). Grease a 10-inch springform pan lightly.
  2. In a small bowl, combine flour, beaten egg, sugar, and softened butter to form a dough.
  3. Roll out the dough into a 10-inch circle and press it into the bottom of the prepared springform pan.
  4. Bake the crust for 15 minutes until lightly golden. Remove and let cool while preparing the filling.
  5. Spread the drained crushed pineapple evenly over the cooled crust.
  6. In a large bowl, beat ricotta cheese, cream cheese, flour, salt, vanilla, lemon rind, and whole eggs until smooth and well combined.
  7. In a separate clean bowl, beat egg whites until stiff peaks form. Gradually beat in the sugar.
  8. Gently fold the sweetened egg white mixture into the cheese mixture until just combined, being careful not to deflate the foam.
  9. Pour the filling over the pineapple layer in the pan.
  10. Wrap the outside of the springform pan tightly with foil to prevent water leakage. Place the pan in a larger roasting pan.
  11. Pour hot water into the roasting pan until it reaches 2 inches up the sides of the springform pan.
  12. Bake in the preheated oven for 45 minutes, or until the center is set but still slightly jiggly.
  13. Turn off the oven and let the cheesecake cool in the oven with the door cracked open for 1 hour.
  14. Remove from water bath, cool completely to room temperature, then refrigerate overnight before serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 360.7kcal
% Daily Value *
Total Fat 20.0g31%
Saturated Fat 12.0g60%
Cholesterol 95.0mg32%
Sodium 161.0mg7%
Total Carbohydrate 39.9g14%
Dietary Fiber 1.0g4%
Sugars 11.5g
Protein 5.6g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cheesecake, ricotta, italian dessert, pineapple cheesecake, lemon zest, egg white foam, water bath baking, springform pan, creamy dessert, holiday baking, homemade cheesecake, ricotta filling, butter crust, make ahead dessert, comfort food
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