New York Italian Style Cheesecake

18 Reviews

Prep: 20 min
Cook: 1 hr
Ready In: 4 hr 20 min

“This recipe was given to me by my Italian mother-in-law. It is the type of crustless cheesecake that is sold in Italian bakeries in New York. I usually make it with whole-milk ricotta which is creamier than low fat. This is not a diet item! You can add fresh fruit topping if you desire.” - by tfernini

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Metric US

Original recipe yields 1 10-inch cheesecake

Directions

Preheat oven to 325 degrees F (165 degrees C). Move an oven rack to the middle of the oven.
Beat the cream cheese, ricotta cheese, and sugar in a large mixing bowl with an electric mixer until well combined. Beat in the eggs, one at a time. Add the butter, flour, cornstarch, and vanilla extract; mix until well combined. Fold in the sour cream and lemon juice. Pour the mixture into an ungreased 10-inch springform pan.
Bake in the preheated oven for 1 hour. Turn off the oven and leave the cheesecake in the oven for 2 more hours. Remove from oven and let cool completely. Run a thin spatula around the edge of the cheesecake before springing open the pan to remove. Serve at room temperature or cold; refrigerate leftovers.

Nutrition

Amount Per Serving (12 total)

Calories
452 cal
23%

Fat
31.7 g
49%

Carbs
32.6 g
11%

Based on a 2,000 calorie diet

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Reviews (18)

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mimi

Sep. 8, 2011

"THIS IS THE RECIPE I'VE USED FOR 30 YEARS. DON'T CHANGE A THING. IT IS DELICIOUS & GETS RAVES WHENEVER I TAKE IT SOMEWHERE. AND IT'S NOT DIFFICULT, ALTHOUGH EVERYONE THINKS IT IS!!..." See more"

Ladyl46

Sep. 26, 2011

"What a creamy delicious, not too sweet hit! I always use LITE cream cheese and sour cream. I also cut the recipe in half, since there's just two of us. And I made a delicious cinnamon graham cracke..." See morer crust that I found on this website (just added cinnamon to it)! Oh, this was so yummy. My husband is still drooling. I baked it on 300 for 1 hour. I didn't even care that it cracked a little right in the middle, so that's where I sliced it!"

marie

Sep. 8, 2011

"I have been making this and the lemon taste does not shine through. It is wonderful as written. Although I use 1/2 cup melted butter and cooled, as posted on this site under Italian cream cheese and..." See more ricotta cheesecake submitted by April."

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