Thanks for checking out FixMyRecipe.com. I’m Chef Billy Parisi. Our new fix goes to Lucille. She forgot to tell us where she’s from, that’s ok. She submitted a recipe for Italian cheesecake. She said she’s tried so many different ones and needs one she could be proud of. Don’t worry Lucille. We’re going to fix you right up.
Lucille, the difference between Italian cheesecake and New York cheesecake is of course the cheese. So instead of cream cheese, we’re going to use all Regatta. In a mixing bowl, we’re going to add all of our ingredients together. Regatta cheese, eggs, of course sugar, heavy cream, for a little stability some flour, and for some flavor vanilla, some ground cinnamon, and the rind and juice of lemons.
Well, all of our Italian cheesecake ingredients are mixing together. In the meantime, we’re going to grease and flour up our spring form pan. Lucille, everything has come together so nicely and more importantly, very easy. Now we’re going to pour our batter into our pan, and we’re going in the oven on 350 degrees for about an hour and a half. After the hour and a half is up, we’re going to turn the oven completely off and let it sit for another 30 minutes.
Oh man, this looks amazing and smells wonderful. We’re going to wait until this completely cools. You finally have a recipe now that you can be proud of and be sure to share with your friends.
Lucille, one again, thank you so much for wiring in, I love Italian cheesecake. I cannot wait to eat all this. Come back tomorrow and see our new featured fix of the day.
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