Italian Cream and Fruit Cheesecake
Indulge yourself with this luxurious Italian Cream and Fruit Cheesecake, a delightful blend of creamy cheeses and sweet fruits infused with rich Marsala wine. This exquisite dessert combines the traditional flavors of Neapolitan cheesecake with a unique twist, featuring farro for added texture and dried fruits for a burst of sweetness. Perfect for special occasions or any soothing evening at home, this cake will transport your taste buds straight to Italy with every bite. Serve it chilled or at room temperature for the best flavor experience, and don't forget to share this sweet slice of Italy with your loved ones.
N/A
Servings
263
Calories
17
Ingredients
Ingredients
Kosher salt
1/2 teaspoon (none)
Cracked farro
1/4 cup (cooked until tender)
Dried cherries
1/4 cup (none)
Golden raisins
1/4 cup (none)
Sweet Marsala wine
1/4 cup (none)
Ground cinnamon
1 tablespoon (none)
Whole milk ricotta cheese
1/2 cup (drained)
Cream cheese
8 ounces (softened)
Mascarpone cheese
8 ounces (softened)
Granulated sugar
1 1/2 cups (none)
Large eggs
5 (none)
Pure vanilla extract
1 tablespoon (none)
Grated lemon zest
1 tablespoon (freshly grated)
Heavy cream
1/4 cup (none)
Butter
12 tablespoons (softened)
Powdered sugar
1/2 cup (none)
All-purpose flour
1 1/2 cups (none)
Instructions
1
Start by preparing the filling: Boil a medium pot of water, then add the kosher salt and cracked farro. Cook the farro until it's tender, approximately 20 minutes. Drain the farro and let it cool.
2
In a bowl, combine the cooled farro, dried cherries, golden raisins, Marsala wine, and ground cinnamon. Allow this mixture to sit at room temperature for about 1 hour while you prepare the crust.
3
For the dough: In the bowl of an electric mixer fitted with a paddle attachment, combine the softened butter and powdered sugar. Mix on medium speed, scraping the sides of the bowl occasionally, until fully blended (about 2 minutes).
4
Add the all-purpose flour to the mixture. Mix on low speed until combined, then increase to medium-high speed and beat until the dough is smooth and soft (about 6 minutes).
5
Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 20 minutes.
6
Preheat your oven to 375°F (190°C). Butter the bottoms and sides of a 10-inch springform pan and wrap the outside with heavy-duty foil for added protection.
7
On a lightly floured surface, roll out the refrigerate dough into an 11-inch circle. Carefully transfer the dough to the prepared pan, pressing it into the bottom and up the sides. Place the pan in the freezer for 5 minutes to firm up the crust.
8
Cut a 12-inch circle of parchment paper and lay it over the dough. Use 2 cups of dried beans to weigh it down. Bake the crust for 7 minutes, then remove the beans and parchment paper and continue baking until the crust is dry and golden brown (about 12 more minutes).
9
While the crust bakes, prepare the cheese filling: In a clean mixer bowl, combine drained ricotta, softened cream cheese, and softened mascarpone. Mix on low speed, scraping the sides until well combined.
10
Add in the sugar and mix for an additional 2 minutes. Then add the eggs, vanilla extract, grated lemon zest, and heavy cream. Increase the mixer speed to medium and mix for another 2 minutes.
11
In a large pot, bring about 4 quarts of water to a boil. Remove the springform pan from the oven and place it in a roasting pan. Lower the oven temperature to 275°F (135°C).
12
Begin assembling the cheesecake by spreading half of the cheese mixture evenly into the baked crust. Layer half of the fruit mixture on top and drizzle the liquid from the mixing bowl over it.
13
Spread the remaining cheese mixture over the fruit and top with the remaining fruit mixture.
14
Place the roasting pan back in the oven and pour boiling water into the roasting pan until it comes halfway up the sides of the springform pan.
15
Bake for 15 minutes, then increase the oven temperature to 300°F (150°C) and bake for another 15 minutes. Next, elevate the temperature to 325°F (165°C) and bake until the edges are set but the center is slightly wobbly (approximately 30 minutes).
16
Carefully remove the springform pan from the water bath, discarding the foil. Allow the cheesecake to cool on a wire rack. Carefully run a sharp paring knife around the edges to loosen it from the pan.
17
Let the cheesecake cool to room temperature before slicing and serving. For the best flavor, enjoy the cheesecake on the day it is made.
Nutrition Information
16g
Fat
24g
Carbs
3.42g
Protein
0.83g
Fiber
13g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is Italian Cream and Fruit Cheesecake?
It is a luxurious dessert blending ricotta, cream cheese, and mascarpone with farro, dried fruits, and Marsala wine.
What types of cheese are used in the filling?
The filling uses a combination of whole milk ricotta, softened cream cheese, and mascarpone cheese.
How is the farro prepared?
The farro is cooked in boiling salted water for approximately 20 minutes until tender, then drained and cooled.
What dried fruits are included in the recipe?
The recipe calls for 1/4 cup of dried cherries and 1/4 cup of golden raisins.
What kind of wine is used for soaking the fruit?
Sweet Marsala wine is used to soak the farro and dried fruit mixture.
How long should the fruit and farro mixture sit?
The mixture of farro, cherries, raisins, wine, and cinnamon should sit at room temperature for about 1 hour.
What ingredients make up the cheesecake crust?
The crust is made from softened butter, powdered sugar, and all-purpose flour.
How long does the crust dough need to be refrigerated?
The dough should be refrigerated for 20 minutes before rolling it out.
What size pan is required for this cheesecake?
A 10-inch springform pan is used for this recipe.
What temperature is the oven set to for baking the crust?
The oven should be preheated to 375°F (190°C) for the crust.
Why are dried beans used during the crust baking process?
The dried beans act as weights on top of parchment paper to prevent the crust from bubbling or shrinking.
How long is the initial blind bake for the crust?
The crust is baked for 7 minutes with weights and then an additional 12 minutes without weights until golden brown.
What is the calorie count for a serving of this cheesecake?
Each serving contains approximately 263 calories.
How much fat is in one serving?
There are 16 grams of fat per serving.
What is the protein content of the cheesecake?
Each serving provides 3.42 grams of protein.
How much sugar does one slice contain?
There are 13 grams of sugar per serving.
Is there any lemon in this recipe?
Yes, the filling includes 1 tablespoon of freshly grated lemon zest.
How many eggs are needed for the cheese mixture?
The recipe requires 5 large eggs.
What are the three temperature stages for baking the filling?
The cheesecake is baked at 275°F for 15 minutes, 300°F for 15 minutes, and finally at 325°F for about 30 minutes.
What is the purpose of the water bath?
The water bath, or roasting pan filled with boiling water, ensures gentle and even cooking of the cheesecake.
How do you know when the cheesecake is done baking?
The cheesecake is ready when the edges are set but the center remains slightly wobbly.
How should the cheesecake be cooled?
It should cool on a wire rack to room temperature, and a knife should be run around the edges to loosen it from the pan.
When is the best time to eat this cheesecake?
For the best flavor experience, it is recommended to enjoy the cheesecake on the day it is made.
How many total ingredients are used in this recipe?
There are 17 distinct ingredients listed in the recipe.
Is there any spice in the fruit mixture?
Yes, 1 tablespoon of ground cinnamon is added to the fruit and farro mixture.
What is the fiber content per serving?
Each serving contains 0.83 grams of fiber.
Can this cheesecake be served at room temperature?
Yes, it can be served either chilled or at room temperature.
What type of vanilla is used?
The recipe specifies 1 tablespoon of pure vanilla extract.
Is there heavy cream in the filling?
Yes, 1/4 cup of heavy cream is mixed into the cheese filling.
What are some suggested tags for this dessert?
Appropriate tags include holiday baking, special occasions, Neapolitan, and Italian dessert.