Italian New York Cheesecake Recipe

Name: Italian New York Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb. Ricotta; 2 (8 oz.) pkg. cream cheese; 1 pt. sour cream; 1/2 tsp. vanilla; 3 Tbsp. flour; 4 eggs; 1 1/2 c. sugar; 1/2 tsp. lemon juice; 3 Tbsp. cornstarch; 1/4 c. melted butter

Servings: persons

1
Blend Ricotta and cream cheese with the sugar.
2
Beat in 1 egg at a time.
3
Add vanilla, lemon juice, cornstarch, flour and butter and mix well.
4
Fold in sour cream, then mix on low speed until blended.
5
Pour into well-greased 10-inch spring-form pan.
6
Place in cold oven and turn heat to 325u00b0.
7
Bake 1 hour.
8
Do not open oven.
9
Turn oven off after 1 hour and keep in oven for 2 hours longer.
10
Do not open oven!

1299

kcal

Calories

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 2 lb. Ricotta, 2 (8 oz.) pkg. cream cheese, 1 pt. sour cream, 1/2 tsp. vanilla, and more.

Yes, Italian New York 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.

Italian New York Cheesecake

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