Nicole'S Italian Ricotta Cheesecake

1. 1

   In a mixer, beat cream cheese and sugar until combined.

2. 2

   Add ricotta cheese and sour cream and whip until smooth.

3. 3

   Mix in eggs, vanilla and anise extract.

4. 4

   Slowly add in flour and mix well at high speed three minutes.

5. 5

   Pour into a greased and floured spring form pan.

6. 6

   Bake at 425 for 15 minutes.

7. 7

   Reduce heat to 350 and bake one hour until set and starting to brown.

8. 8

   Toothpick will come out clean when inserted in center.

9. 9

   Cool completely. Refrigerate at least 4 hours before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.