Italian Ricotta Cheesecake

1. 1

   Preheat oven to 350 -degrees Place a pan of water on the lower rack of the oven.

2. 2

   Beat together the cream cheese, ricotta and sour cream. Beat in the sugar.

3. 3

   Beat in the remaining ingredients, one at a time. Everything must be very well combined.

4. 4

   Pour the mixture into a greased 9-inch springform pan. If you'd like, dust the pan with crushed graham crackers. It will make the cake come out easier but you won't actually have a crust.

5. 5

   Place the cheesecake on the middle rack of the oven and bake for 1 hour.

6. 6

   Turn off the oven. (DO NOT open oven door). Leave cheesecake in oven for 1 hour longer. Cool on a wire rack; refrigerate overnight.

7. 7

   The next day, remove sides of springform pan. Top with sour cream, if desired.

No nutritional information available.

No additional tips available.