This ricotta cheesecake is my grandmother's recipe passed down to my entire family. I can't believe I'm sharing it, but everyone needs to know how to make an authentic Italian cheesecake. Our family loves it because it is creamy and not thick. It's the best!
Ingredients
- 2 packages cream cheese , 8 ounce
- 1 container ricotta cheese , 16 ounce
- 4 large eggs
- 1.5 cups white sugar
- 0.5 cups butter , melted and cooled
- 3 tablespoons flour
- 3 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 pint sour cream
Instructions
-
1
Gather all ingredients.
-
2
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch springform pan.
-
3
Mix cream cheese and ricotta cheese together in a mixing bowl until well combined.
-
4
Add eggs, sugar, butter, flour, cornstarch, lemon juice, and vanilla; mix to combine.
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5
Stir in sour cream and pour into the prepared pan.
-
6
Bake in the preheated oven for 1 hour. Turn the oven off; allow cheesecake to cool in the oven with the door closed for 1 hour more to prevent cracking.
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7
Cool cheesecake completely in the refrigerator before serving.
Nutrition Facts
Per serving
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