A New Yorker'S Real Italian Cheesecake Recipe

Name: A New Yorker'S Real Italian Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR CRUST; 10 sheets graham crackers, sheets ground in a food processor to texture of fine crumbs (should be a little over 1 cup total); 1 1/8 tablespoons sugar; 4 1/2 tablespoons melted butter; FOR BATTER; 24 ounces ricotta cheese; 16 ounces cream cheese, softened; 1 cup sugar; 6 eggs; 6 tablespoons flour; 8 ounces sour cream; 1 1/2 teaspoons vanilla extract

Servings: persons

FOR CRUST
10 sheets graham crackers, sheets ground in a food processor to texture of fine crumbs (should be a little over 1 cup total)
1 1/8 tablespoons sugar
4 1/2 tablespoons melted butter
FOR BATTER
24 ounces ricotta cheese
16 ounces cream cheese, softened
1 cup sugar
6 eggs
6 tablespoons flour
8 ounces sour cream
1 1/2 teaspoons vanilla extract

1
Preheat oven to 325u00b0F.
2
Wrap the outside of a 10-inch springform pan with foil to prevent water from seeping in while baking.
3
Mix sugar, crumbs, and melted butter together well to form crust.
4
Press this mixture into the bottom of the springform pan and up the sides until you run out.
5
Bake crust for about 7-10 minutes or until golden brown.
6
Cool on wire rack while preparing the batter.
7
With a mixer, cream together ricotta cheese, cream cheese, flour, and sugar until very smooth.
8
Mix in the eggs one at a time, blend well but DO NOT OVER MIX THE BATTER!
9
Stir in the sour cream and vanilla by hand.
10
Pour mixture into cooled crust.
11
Place cheesecake into a large rectangular pan filled with about 1 1/2 inches of hot water.
12
Make sure foil is high enough around the springform pan so that no water seeps into it while baking.
13
Bake for 90 minutes.
14
After 90 minutes, turn oven off but leave cake in oven for another 60 minutes (DO NOT OPEN OVEN DOOR).
15
Carefully remove cake from water pan and remove foil from springform pan.
16
Cool on wire rack for 1 hour.
17
Cover cake with plastic wrap and chill in refrigerator overnight.
18
Enjoy!

1438

kcal

Calories

101

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: FOR CRUST, 10 sheets graham crackers, sheets ground in a food processor to texture of fine crumbs (should be a little over 1 cup total), 1 1/8 tablespoons sugar, 4 1/2 tablespoons melted butter, and more.

Yes, A New Yorker'S Real Italian Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

A New Yorker'S Real Italian Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions