Italian Cream Cheese and Ricotta Cheesecake

Italian Cream Cheese and Ricotta Cheesecake

191
April Caudle 7

"This is my grandmother's cheesecake recipe passed down to my entire family. It's the best. I can't believe I'm sharing it, but everyone needs to know how to make an authentic Italian cheesecake. It is creamy and not thick, which is why our family LOVES it! For best results, do NOT substitute any ingredients with low-fat unless you've made it before and want to experiment."

Ingredients

6 h 15 m {{adjustedServings}} servings 703 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 703 kcal
  • 35%
  • Fat:
  • 50.1 g
  • 77%
  • Carbs:
  • 49.8g
  • 16%
  • Protein:
  • 16.1 g
  • 32%
  • Cholesterol:
  • 228 mg
  • 76%
  • Sodium:
  • 384 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a springform pan.
  2. Mix the cream cheese and ricotta cheese together in a mixing bowl until well combined. Stir in the sugar, eggs, lemon juice, vanilla, cornstarch, flour, and butter. Add the sour cream last and stir. Pour the mixture into the prepared springform pan.
  3. Bake in the preheated oven 1 hour; turn oven off and leave in oven 1 hour more. Allow to cool completely in refrigerator before serving.
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Reviews

191
  1. 240 Ratings

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I've made this cheesecake twice now. The first time I followed the recipe exactly. The texture was exactly what I was hoping for and it tasted great. Unfortunately the cake developed a gigantic ...

This is the best recipe by far but I've added some of the tips from my own experience that worked perfectly. I preheated at 350 degrees and then turned down to 325 to cook. I wrapped the base ...

This is MY grandmother's recipe, too! I was just handed this recipe from my mother, who decided of the five of her daughters, I was the only one qualified to get my grandmother's recipe book! ...