WHY ITALIAN WOMAN LOOK LIKE MEXICANS?? MY GREAT GRANDFATHER WAS SICILIAN, HE ARRIVED TO VERACRUZ MEXICO IN 1847 IN A SHIP VERY POOR, AND HE MARRIED A MEXICAN SPANIARD
it was perfect. Followed the recipe exactly. Did strain that ricotta overnight before preparing the filling. DELICIOUS. Thank you so much Nonna and Rosella xxoo
INGREDIENTS 3 pounds fresh ricotta cheese 8 large eggs 1/2 pound sugar 2 oranges, zest only butter for coating bottom and sides of pan STEPS In a bowl mix together all the ingredients very well. Coat the bottom and sides of a 9" springform pan with butter. Pour the mix in the springform pan. Bake for 30 minutes at 425F then continue baking for an additional 40 minutes at 380F. Let it cool and serve.
Thank you Nonna Romana, this was an amazing cheesecake, perfect for my daughter's 18th birthday during the Covid-19 lockdown. Love to you with thanks. Stay safe xx
Thank you so much for your nonna's recipe I'm trying it. It's in the oven as I write this. Simple recipe 4 INGREDIENTS! UNBEATABLE. I can't wait to try it
I think this is the recipe that I will make because I have always wanted to make one but I've never seen anyone else on UA-cam eating a piece of cheesecake imediantly after getting it out of the oven. Kudos to you and Nanna Romana. Treasure her young one they are a rarity nowadays. God be with you both.
Hi Rossella and Nonna Romana: This was a charming show and Nonna is great. We have tried Nonna's recipe several times now, and it's been a hit every time. The only change we made, for my being on a low-carb, low sugar regime, was to substitute Splenda for the sugar. We added the orange zest and orange extract, even a little Marmalade for texture, all to great results. Our fourth batch was baked last night - Delicious! We so enjoy this and it's really quite easy to put together. Thank you so very much.
Seeing your Nonna brings much happiness to my heart. She is so sweet. She reminds me of my dear friend Michaelene in Cleveland, Ohio and also my maternal grandmother who immigrated from the "Old Country". My grandmother made such wonderful meals and baked goods. The food she made us was from her heart. None of the grandaughters in our family carried on the old family recipes. Only I, the oldest grandson, carried on grandma's tradition. I was very close to my grandmother and loved her dearly, my "Bombie". I spent many hours with my grandmother in her kitchen where she taught me to make homemade noodles and soup, bread, cakes, pies and full course meals. I was so blessed, what wonderful memories. Egg yolks contain an enormous amount of cholesterol. For those people who are on a restricted heart diet, as I am, and have to avoid cholesterol, substitute egg beaters for the whole eggs.
another beautiful recipe.all the other nonna's are wonderful but i like to see you with nonna romana the best! buona natale to you both and the rest of your family!!
Love this! The two of you are adorable, reminds me of cooking with my Nonna (rip, I miss her). This recipe looks amazing, can't wait to try it. Thank you 💟
Making it right now. I only had 2 pound ricotta so just minus the one egg. I used lemon and vanilla extract for flavor. I will try the orange zest the next time. I also replaced the sugar with keto sweetner to make this cake sugarfree
With it being only 4 ingredients could you not just say the measurements here rather than redirecting the viewer to a website designed more for selling than cooking. Also, on your website there was an error. You wrote 9" spring form which ended up being way too small for many people who tried it (as per reviews). It is also helpful to drain the ricotta or it ends up being too wet. Please correct the error.
Great videos and recipes! Nice video work too! Simple, classic authentic southern Italian Cuisine. Miss my Grandmothers. Brings back memories of my childhood! Thanks!
Awe Rossella this was wonderful. What a trip down memory lane! My mom passed away when I was 26 ... she was the "Pizza Chiena" Master. Everyone had to come to our house to learn how to make it (thank goodness I did watch her - but my aunt had to show me a few times). I like your version because you can use salami, mortadella, whatever meat is in supermarket. I was always taught to use "formaggia frischo" and homemade sausage - but I love this version!! Thanks for sharing - you made my evening. Anna Amatangelo, Hamilton, Ontario (we are from Benevento, IT)
OMG!!! I am totally going to make this but I am to make it into a keto version by using a sugar substitute. Thank you for this recipe and inspiration!!
I love ricotta cheesecakes, I will definitely be making this as my my would love it. I was wondering if it might be better to civet it towards the last 20 minutes of baking with a little Aluminum foil to stop it from browning too much or not necessary?
I made this recipe in a 12 well mini cheesecake pan, about 4 inches each cheesecake, for about 30 minutes at my restaurant...it was DELICIOUS! They are selling very well!
Do I take it out of the oven and let the oven cool during the temp change? Do I start my timer when the oven temp gets down to 380 or just when I change the temp?
After cheesecake has fully baked & out of the oven Take a sharp knife and separate the cheesecake from the Springform Pan. It allows the heat to disperse evenly. This will prevent the cheesecake from sinking in the middle. Best cheesecake ever 👍
Just to let you know that I did try the recipe I do have my own but I decided to try your rest which is very close to mine except for the cooking time. Note put it at the temperature that you suggested and I have a good oven never had any problem the cake burnt immediately on the top within the first 15 minutes I lowered it and covered it with parchment paper quickly and cooked it at a 325 for an extra 30 minutes after the initial 15 and it was okay with the exception of my burnt top thought that would be interesting for you to know.
WOW just how my mum makes the Ricotta cake.. only difference is she adds a good tablespoon of an Italian sweet liquor .. what region of Italy is Nonna from? great Thanks for sharing the recipe
Two gorgeous ladies and a beautiful cake! I can't wait to try this, but I am hesitant as to which size pan to use. Here, you use a 10" pan, but the recipe instructions on your site call for a 9" pan. So, which is it?
Randall Lucas you can actually use either one! The recipe on the website will work best in a 9 inch. If you use a 10 inch the cake will be just a little thinner, but it will taste exactly the same
Rossella, I just love you and Nonna, this cheesecake is wonderful!! Great simple recipe. Could I ask you which brand of ricotta you use. I'm wondering if it's Polly-O, because it looks so creamy in the video?
I had to cook this an additional 20 mins to get it to set. Seems very wet and mushy still. The ricotta cheese was from a food store and did not have any water in the container. How do you get the water out of the cheese?
She is the cutest nonna ever! Love watching!
Valerie Elle gyh
WHY ITALIAN WOMAN LOOK LIKE MEXICANS?? MY GREAT GRANDFATHER WAS SICILIAN, HE ARRIVED TO VERACRUZ MEXICO IN 1847 IN A SHIP VERY POOR, AND HE MARRIED A MEXICAN SPANIARD
This just warmed my heart! Thank you Nonna and Rosella! Can't wait to try the cheesecake this weekend. Grazie!
3 pounds fresh ricotta cheese, 8 large eggs, 1/2 pound sugar, 2 oranges, zest only,
Bad luck that we are only customers.
omg when Nonna said " you make better than me now" broughtca tear to my eye. No greater complement to a granddaughter than that. imo
Donielle Stenson aww she says it all the time and it warms my heart too!
Rossella's Cooking with Nonna
making this for christmas eve at my daughters house, thank you so much Rossella and Nonna xxoo
Donielle Stenson they will love it!!
it was perfect. Followed the recipe exactly. Did strain that ricotta overnight before preparing the filling. DELICIOUS. Thank you so much Nonna and Rosella xxoo
INGREDIENTS
3 pounds fresh ricotta cheese
8 large eggs
1/2 pound sugar
2 oranges, zest only
butter for coating bottom and sides of pan
STEPS
In a bowl mix together all the ingredients very well.
Coat the bottom and sides of a 9" springform pan with butter.
Pour the mix in the springform pan.
Bake for 30 minutes at 425F then continue baking for an additional 40 minutes at 380F.
Let it cool and serve.
I miss my Nonna so much. You are so blessed.
Thank you Nonna Romana, this was an amazing cheesecake, perfect for my daughter's 18th birthday during the Covid-19 lockdown. Love to you with thanks. Stay safe xx
You are so blessed to have your Nonna.
Thank you so much for your nonna's recipe I'm trying it. It's in the oven as I write this. Simple recipe 4 INGREDIENTS! UNBEATABLE. I can't wait to try it
Ohhhh what a fabulous tutorial! I make your Nonnas recipe all the time ! But the two of you , together, is priceless.
Omg I think I found my favorite Italian recipe for cheese cake gonna to try it, it's nice to see generations baking together!!!!
Can’t wait to make this! My mama used to make this and I miss it. Thank you nonna for sharing!
Just what I was looking for. Thanks so much. Love to you and your Nonna.
I think this is the recipe that I will make because I have always wanted to make one but I've never seen anyone else on UA-cam eating a piece of cheesecake imediantly after getting it out of the oven. Kudos to you and Nanna Romana. Treasure her young one they are a rarity nowadays. God be with you both.
She said it cooled off about 30 minutes..👍🏻💕
She is the cutest thing ever! I love this video! ❤️❤️❤️❤️
I´m filled with love watching both of you! Thanks for sharing!
Thank you for sharing this lovely recipe, tried it and love it ! Thank you Nonna ! 😘😘😘
I made this today left over ricotta from making lasagna. Thank you it so easy to do & delicious.
Thank you guys so much, what an easy recipe. you are lucky to have nonna,
Mi è piaciuta tantissimo questa ricetta! Complimenti.
Nonna you are the best. I made this cheesecake and it was delicious. Sending you much love.
I have been looking for this cheesecake recipe for years. It was given to me years ago and misplaced. Thank you Nonna ❤
Hi Rossella and Nonna Romana: This was a charming show and Nonna is great. We have tried Nonna's recipe several times now, and it's been a hit every time. The only change we made, for my being on a low-carb, low sugar regime, was to substitute Splenda for the sugar. We added the orange zest and orange extract, even a little Marmalade for texture, all to great results. Our fourth batch was baked last night - Delicious! We so enjoy this and it's really quite easy to put together. Thank you so very much.
Seeing your Nonna brings much happiness to my heart. She is so sweet. She reminds me of my dear friend Michaelene in Cleveland, Ohio and also my maternal grandmother who immigrated from the "Old Country". My grandmother made such wonderful meals and baked goods. The food she made us was from her heart. None of the grandaughters in our family carried on the old family recipes. Only I, the oldest grandson, carried on grandma's tradition. I was very close to my grandmother and loved her dearly, my "Bombie". I spent many hours with my grandmother in her kitchen where she taught me to make homemade noodles and soup, bread, cakes, pies and full course meals. I was so blessed, what wonderful memories.
Egg yolks contain an enormous amount of cholesterol. For those people who are on a restricted heart diet, as I am, and have to avoid cholesterol, substitute egg beaters for the whole eggs.
Never thought about a no crust cheesecake, simple and easy. Thanks.
another beautiful recipe.all the other nonna's are wonderful but i like to see you with nonna romana the best! buona natale to you both and the rest of your family!!
Thank you Nonna, the best cheese cake I ever enyoid, God bless you!! ❤️
Extraordinary ricotta cheesecake. Deliziosa!
God Bless you both. Hi enjoyed watching you both 💜🙏🏻. Can’t wait to try this recipe. 👍
Thanks for this. It looks great!
Grazie nonna! Definitely making for Christmas!
You two are great! You sold me on your presentation which was so modest and down to earth. Ciao.
Grazie la cheesecake sempra deliziosa e non posso aspettare di farla questa Sera. Grazie.
Grazie nonna Romana.. voglio provare questo per Natale. Auguri da Umbria.
I just made this and it came out really well. Thanks for the great recipe!
Love this! The two of you are adorable, reminds me of cooking with my Nonna (rip, I miss her). This recipe looks amazing, can't wait to try it. Thank you 💟
dec.24 th 2016 made it and followed recipe to the point. Perfect and yes , very easy. Thank you so much. Merry Christmas xxoo
I love watching you two, so nice all the memories you will always have !!
I sooo love nonna Romana! Beautiful cheesecake. Just like I remember mum making it. I will make this for sure xmas eve. Thank you :)
marie Savino I'm so glad you like it!!
Absolutely perfect! Easy and delicious . Thank you for sharing your recipe 😊
Lo hice y quedó riquísimo !!😋
Making it right now. I only had 2 pound ricotta so just minus the one egg. I used lemon and vanilla extract for flavor. I will try the orange zest the next time. I also replaced the sugar with keto sweetner to make this cake sugarfree
Looks so so so delicious! 😋 Must try this!!!❤️✨👍 Miss my Nonna!
Way Ausome Recipe! Thanx Ladies 🎉👍
That's the best looking ricotta cheesecake I've ever seen. But I like lemon-flavoured too with a hint of vanilla.
Thanks for showing the preparation
You Nonna is the sweetest! Makes me miss my Grandma!
southernfriedpeaches thank you! ❤️ she's the best!!
With it being only 4 ingredients could you not just say the measurements here rather than redirecting the viewer to a website designed more for selling than cooking. Also, on your website there was an error. You wrote 9" spring form which ended up being way too small for many people who tried it (as per reviews). It is also helpful to drain the ricotta or it ends up being too wet. Please correct the error.
Excellent video. Looks seriously amazing
Great videos and recipes! Nice video work too! Simple, classic authentic southern Italian Cuisine. Miss my Grandmothers. Brings back memories of my childhood! Thanks!
Adorable Nonna, the cake looks delicious ! I will try it, thank you for your recipe !! ❤️
my favorite when my mom makes it.. ty love this the best cake we make yet
She no lika the crust LOL! Love that line! Great video and I am making this ASAP!
Awe Rossella this was wonderful. What a trip down memory lane! My mom passed away when I was 26 ... she was the "Pizza Chiena" Master. Everyone had to come to our house to learn how to make it (thank goodness I did watch her - but my aunt had to show me a few times). I like your version because you can use salami, mortadella, whatever meat is in supermarket. I was always taught to use "formaggia frischo" and homemade sausage - but I love this version!! Thanks for sharing - you made my evening. Anna Amatangelo, Hamilton, Ontario (we are from Benevento, IT)
And say hi to Nonna Romana! Wonderful of her to UA-cam this with you ! Can't wait to see other videos
❤️Thank you!
OMG!!! I am totally going to make this but I am to make it into a keto version by using a sugar substitute. Thank you for this recipe and inspiration!!
Wow! Simple and delicious. Reminds me of my momma's
I am making this today, can not wait! yummy yummy
I made this cake for our Italian Night fund raiser at Church and it was gone before I got a piece it. People ran up to it. Thank you
Thats how i make it it’s so good learned from my nana
That looks delicious
thank you for the tutorial. I'm making one right now!!!!
Very nice , love this cheesecake, but i coudn't find this particular recipe
Omg she is so sweet 🥰
I'm so making this for Christmas, thank you and Have a Merry Christmas
I made this and it was delicious 👍🏼
Im making it again but adding some citron and cream cheese + Vanilla ❤️
Gotta try this! Italian Nonna's are so cute! Baci e abbracci - grazie per la ricetta!
Thanks for sharing!!!
I love ricotta cheesecakes, I will definitely be making this as my my would love it. I was wondering if it might be better to civet it towards the last 20 minutes of baking with a little Aluminum foil to stop it from browning too much or not necessary?
I made this recipe in a 12 well mini cheesecake pan, about 4 inches each cheesecake, for about 30 minutes at my restaurant...it was DELICIOUS! They are selling very well!
What did you use in the muffin pan not to stick
@@domenicameschino2043 butter
Thank you 🇨🇦
OMG BEST LOOKING CHEESE CAKE IVE EVER SEEN
Your nonna is super cute!
love you both! I will make this yum!
Do I take it out of the oven and let the oven cool during the temp change?
Do I start my timer when the oven temp gets down to 380 or just when I change the temp?
After cheesecake has fully baked & out of the oven Take a sharp knife and separate the cheesecake from the Springform Pan. It allows the heat to disperse evenly.
This will prevent the cheesecake from sinking in the middle.
Best cheesecake ever 👍
Thank you.
looks delicious. Excellent cooking as usual !
Very nice! I think I'll make one for Christmas if I can get some Oranges.
Thank you this was delicious. 😋
Just to let you know that I did try the recipe I do have my own but I decided to try your rest which is very close to mine except for the cooking time. Note put it at the temperature that you suggested and I have a good oven never had any problem the cake burnt immediately on the top within the first 15 minutes I lowered it and covered it with parchment paper quickly and cooked it at a 325 for an extra 30 minutes after the initial 15 and it was okay with the exception of my burnt top thought that would be interesting for you to know.
I feel like I wouldn’t want to bake it at such a high temp at all. Thanks for sharing.
So cute your nonna!!! I'm definitely going to make this cheesecake. thank you.
Thank you!!!
Please do not forget to Subscribe to my channel: ua-cam.com/users/cookingwithnonna
I did it and everyone loved it
WOW just how my mum makes the Ricotta cake.. only difference is she adds a good tablespoon of an Italian sweet liquor .. what region of Italy is Nonna from? great Thanks for sharing the recipe
Should we use a 10" or 9" spring form pan? Your website said 9" but here you said 10". Thanks!! :)
I love Rossella and Nonna Romana xxoo
than you Nonna that cheese cake look so delicious
Two gorgeous ladies and a beautiful cake! I can't wait to try this, but I am hesitant as to which size pan to use. Here, you use a 10" pan, but the recipe instructions on your site call for a 9" pan. So, which is it?
Randall Lucas you can actually use either one! The recipe on the website will work best in a 9 inch. If you use a 10 inch the cake will be just a little thinner, but it will taste exactly the same
Thank you!
Molto Bella- Grazia tante Nonna e Rosella
Rossella, I just love you and Nonna, this cheesecake is wonderful!! Great simple recipe. Could I ask you which brand of ricotta you use. I'm wondering if it's Polly-O, because it looks so creamy in the video?
I'd rather Nonna cook, than that girl. I love Nonna.
Thank you
I would like the recipe please. Thank you
On the recipe pg it mentions the aroma of orange and lemon, but I don't see lemon in the recipe. Are we supposed to add lemon juice or zest ? Thanx !
Bella !!"🥰
Is it better with certain oranges over a others? Are the oranges any different in Italy?
se ve delicioso!!!
What is the old school tool mentioned in the video? It sounded like "gratacassa". Thanks in advance
I had to cook this an additional 20 mins to get it to set. Seems very wet and mushy still. The ricotta cheese was from a food store and did not have any water in the container. How do you get the water out of the cheese?
Looks good 😍❤🇮🇹🍰
Can you substitute lemon zest instead of orange?
I just subscribed . Gonna buy the raw milk tomorrow, so I can make the homemade ricotta & then make the cake . Grazie tante !