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Italian Cream Cheese and Ricotta Cheesecake

4

375 min

Italian Cream Cheese and Ricotta Cheesecake

Italian Cream Cheese and Ricotta Cheesecake Photo 1

Category

Cake Recipes

Time

375 min

Serving

8 persons

Calories

704

Rating

4.00★ (575)

Cuisine

Italian
Author: Victoria Buriak
This ricotta cheesecake is my grandmother's recipe passed down to my entire family. It's the best. I can't believe I'm sharing it, but everyone needs to know how to make an authentic Italian cheesecake. It is creamy and not thick, which is why our family loves it! For best results, do not substitute any ingredients with low-fat unless you've made it before and want to experiment.

Ingredients

  • cream cheese: 2 packages (8 ounce packages, softened)
  • ricotta cheese: 1 container (16 ounce container)
  • eggs: 4 piece
  • ½ cups white sugar: 1 piece
  • butter, melted and cooled: 0.5 cup
  • flour: 3 Tbsp
  • cornstarch: 3 Tbsp
  • lemon juice: 1 Tbsp
  • vanilla extract: 1 tsp
  • pint sour cream: 1 piece

Metric Conversion

Stages of cooking

Italian Cream Cheese and Ricotta Cheesecake Photo 21
Italian Cream Cheese and Ricotta Cheesecake Photo 32
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  1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch springform pan.
    Italian Cream Cheese and Ricotta Cheesecake Photo 2
  2. Mix cream cheese and ricotta cheese together in a mixing bowl until well combined. Add eggs, sugar, butter, flour, cornstarch, lemon juice, and vanilla; mix to combine. Stir in sour cream and pour into the prepared pan.
    Italian Cream Cheese and Ricotta Cheesecake Photo 3
  3. Bake in the preheated oven for 1 hour. Turn the oven off; allow cheesecake to cool in the oven with the door closed for 1 hour more to prevent cracking. Cool cheesecake completely in the refrigerator before serving.
    Italian Cream Cheese and Ricotta Cheesecake Photo 4

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