Italian Ricotta Cheesecake Recipe

Name: Italian Ricotta Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 ounces ricotta cheese; 16 ounces cream cheese; 1 1/2 cups sugar; 4 large eggs; 1/2 lemon, juice of, fresh; 1/4 teaspoon vanilla extract; 3 tablespoons cornstarch; 3 tablespoons flour; 1/4 cup butter, melted; 16 ounces sour cream

Servings: persons

16 ounces ricotta cheese
16 ounces cream cheese
1 1/2 cups sugar
4 large eggs
1/2 lemon, juice of, fresh
1/4 teaspoon vanilla extract
3 tablespoons cornstarch
3 tablespoons flour
1/4 cup butter, melted
16 ounces sour cream

1
Blend together ricotta and cream cheese, and add sugar.
2
Beat in eggs , one at a time.
3
Add lemon juice, vanilla, cornstarch, flour, and butter and mix well.
4
Fold in sour cream.
5
Pour into BUTTERED 10 inch springform pan.
6
Put cake in cold oven (Do not preheat).
7
Heat oven @ 325 degrees and bake for 1 hour.
8
Turn oven off and leave cake in there for 2 hours. DO NOT open the oven door during this time while its cooling.
9
Remove cake and finish cooling.
10
Wrap and refrigerate. Cake is best the next day.

1427

kcal

Calories

Fat

110

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: 16 ounces ricotta cheese, 16 ounces cream cheese, 1 1/2 cups sugar, 4 large eggs, and more.

Yes, Italian Ricotta 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 Ricotta Cheesecake

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