Italian Cheesecake

Dessert

If you are a fan of American-style cream cheese cheesecake, this might not be your dessert. Though if you like something lighter and less sweet, this is the dessert for you.

Ingredients

5 each Large egg yolks
1 ¼ cups Sugar
½ tsp Kosher salt
2 cups Ricotta cheese, drained , at room temperature
2 cups Mascarpone cheese, at room temperature
Zest of 1 lemon
Zest of 1 orange
2 TB Unsalted butter
¾ cup Crumbled biscotti

Instructions

Yield: 10-12 servings

Preheat oven to 275.

Combine egg yolks, sugar and salt in the bowl of a stand mixer fitted with the paddle attachment. Beat on high speed until foamy and the sugar dissolves, about 2 minutes.

Add the ricotta, mascarpone, lemon zest and orange zest and beat on medium speed for 3 minutes. Scrape down the sides and the bottom of the bowl and continue beating on medium speed for an additional 3 minutes. The batter should be smooth and have no lumps.

Using the butter, grease the bottom and the sides of a 9″ spring form pan and sprinkle with the biscotti crumbs. Pour the batter into the spring form pan, using a spatula to smooth the top. Bake for 40-50 minutes, until set. It will begin to firm as it cooks but should still jiggle slightly when shaken. Allow the cheesecake to set in the refrigerator overnight. Slice with a knife dipped in hot water to create smooth edges along each slice.

Recent Recipes

Macaroni and Cheese

Growing up, elaborate mac & cheese wasn’t something that made its way to our dinner table. That’s not some sort of elitist statement. We grew up in a very modest way. It’s just that macaroni and cheese was something my mom never purchased at the store and therefore never served. This recipe is rich and indulgent with a blend of cheeses that create a creamy, savory masterpiece. Adding crispy fried shallots or crumbled bacon to the breadcrumb topping gives it a savory, satisfying crunch. The blend of cheeses—Velveeta for creaminess, Gruyere for nuttiness, Cheddar for sharpness, and Colby Jack for that buttery melt—makes all the difference.

Robert’s Christmas Turkey 2025

There's nothing like a well-roasted turkey to anchor a holiday table, and no one made it quite like my grandmother. She didn't wait until Thanksgiving to serve it. She'd roast a turkey once a month throughout the year, never mind the occasion. It was a staple at her table. My mother, on the other hand, always made a formal Christmas Eve dinner, complete with turkey, dressing, and gravy. As kids, the excitement of Christmas Eve was almost too much to bear. Those big dinners felt like the beginning of Christmas itself. It’s a memory that comes to mind every time I cook a turkey or make gravy. And a good gravy can make or break the meal. Making sure the roux browns just right and finishing the gravy with a touch of lemon juice or fresh herbs are tricks worth remembering. A little extra attention to the gravy goes a long way.

Bayou Bacon & Cheddar Spread

I can lay waste to a block of cream cheese with pepper jelly and crackers in a matter of minutes. It’s a weakness. No matter how hard I try to exercise self-control, I always find myself standing over the plate at a cocktail party, making it disappear without even thinking. This spread hits the same notes, but with a smoky, savory punch that’s hard to beat. It’s become a go-to for Christmas parties, and if you’re smart, you’ll double the recipe because it’ll be gone before you know it. It’s best when made a day in advance—giving all the flavors time to mingle.

RobertStJohn.com