Pretty Boy Italian Steakhouse

Italian American Cheesecake - Pretty Boy Italian Steakhouse

Pretty Boy Italian Steakhouse Italian Cheesecake - Nonna’s Favourite

Pretty Boy Italian Steakhouse Italian Cheesecake - Nonna’s Favourite


Ey’!!! I’m Bakin’ ‘ere!!

Chef Michael Smith’s Take on a traditional Italian Cheesecake

The Italian cheesecake is a sweet dessert consisting of one or more layers. The main, and thickest layer, consists generally of a mixture of soft, fresh cheese (typically cream or ricotta), eggs and sugar. The bottom layer consists of a crust of base made of crushed graham crackers, cookies, sponge cake or pastry and is usually baked. To sweeten a cheesecake, ingredients such as lemon, spices, chocolate, pumpkin or vanilla are typically used. It is topped with a variety of various toppings, such as fruit, nuts or other toppings to ensure that this flexible dessert is beloved worldwide.

Here at Pretty Boy Italian Steakhouse, Executive Chef Michael Smith has curated and created the most divine cheesecake, which makes 1 x 11” cake tin.

A divine cheesecake recipe:


-         1 packets malt ‘o’ milk biscuits

-         .5 packets butternut ginger snaps

-         85gm butter, melted

-         900 gm cream cheese

-         250 gm golden sugar

-         120 gm plain flour

-         1 vanilla pods

-         Zest of 1 lemons

-         30 gm lemon juice

-         3 whole eggs

-         1 yolks

-         280 gm sour cream

-         Dice cream cheese and allow to come to room temp

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To make:

Blitz both biscuits to a crumb consistency, whilst slowly adding the melted butter and combine. Once a consistent mixture, pour and press mixture into the bottom of an 11” spring form cake tin and chill.

In a mixer, whip the room temperature cream cheese ‘til smooth. Once smooth, add the sugar, plain flour, vanilla and lemon zest and whip thoroughly to combine. Add the lemon juice while mixing on slow speed and add eggs and yolk one at a time.

 Whip the sour cream in a separate bowl then add to the cheesecake mix, pour over the chilled, pressed base.

Once combined, cook at 200°C for 10 minutes, then turn down to 90°C for a further 35 - 45 minutes (depending on preference of stiffness).

When completed, allow the cake to cook in oven until the cake has come down to room temperature, and then refrigerate.

Add on your favourite toppings, then serve and delight.

Congratulations, you’re the new cake boss!