Italian Easter Cheesecake

Ingredients

• Servings: 1
• 2 1/2 cups all-purpose flour
• 3/4 cup confectioners' sugar
• 1 1/2 teaspoons baking powder
• 1 pinch salt
• 1/2 cup unsalted butter at room temperature
• 1 tablespoon vanilla extract
• 1 tablespoon anise flavored liqueur
• 3 large eggs
• 3 pounds ricotta cheese
• 1 (17.5 ounce) package mascarpone cheese
• 12 large eggs
• 1 1/2 cups confectioners' sugar
• 1 cup heavy whipping cream
• 1/4 cup anise flavored liqueur
• 1 tablespoon vanilla extract
• 1/4 teaspoon salt
• 2 lemons (zest only)

Recipe

Cook Time: 2 hrs

Ready Time: 3 hrs 20 mins


• sift flour, 3/4 cup confectioners' sugar, baking powder, and pinch of salt in a large bowl.
• 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.
• 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.
• chill dough in refrigerator at least 20 minutes or up to 1 hour.
• 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.)
• 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.
• preheat oven to 325 degrees f (165 degrees c).
• grease the inside of a 9-inch springform pan with butter and sprinkle with flour.
• remove chilled dough from refrigerator and roll into a large circle on a floured work surface. fit the dough into the prepared springform pan.
• 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.
• 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.