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Italian Cream Cheese and Ricotta Cheesecake

SUBMITTED BY: April  PHOTO BY: Dan le Chef 

"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."
Italian Cream Cheese and Ricotta Cheesecake Recipe
RECIPE RATING:
This recipe has been rated 26 times with an average star rating of 4.7
Read Reviews (24)
PREP TIME  15 Min
COOK TIME  2 Hrs
READY IN  6 Hrs 15 Min
Original recipe yield 1 cheesecake

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 2 (8 ounce) packages cream cheese, softened
  • 1 (16 ounce) container ricotta cheese
  • 1 1/2 cups white sugar
  • 4 eggs
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 3 tablespoons cornstarch
  • 3 tablespoons flour
  • 1/2 cup butter, melted and cooled
  • 1 pint sour cream

What to Drink?
Wine Sparkling wine
Hot Non-Alcoholic Coffee

DIRECTIONS

  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

The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed on Nov. 17, 2008 by Jersey_Girl 
This is MY grandmother's recipe, too! I was just handed this recipe from my mother, who... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed on Aug. 13, 2008 by Holley 
Very good cheesecake! Not too sweet. It was light and creamy. I followed the recipe exactly... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed on Dec. 28, 2008 by Annmarie 
I decided to make this cheesecake because it's true Italian with the use of Ricotta. I... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.
Reviewed on Apr. 16, 2008 by Katie 
Very good cheesecake. I did substitute lower fat ingredients (1 block of 1/3 less fat cream... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed on Jan. 26, 2009 by Dan le Chef 
I've made this cheesecake twice now. The first time I followed the recipe exactly. The texture... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed on Nov. 28, 2008 by Mystique110 
This cheesecake recipe is EXCEPTIONAL! I made it for my mom for Thanksgiving as she prefers... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed on Nov. 27, 2008 by olivia hudson 
Thanks for sharing this great recipe. Perfect texture. Delicious. Very easy to make. I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed on Oct. 5, 2008 by sloan98 
Simply fabulous and so easy. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed on Nov. 5, 2008 by kath 
I made this cheese cake for my mother in-laws party with her German friends. It was the hit... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed on Nov. 4, 2008 by Sir Edwin 
Excellent!! MORE

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Cooking Level: Intermediate

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Nutritional Information
Italian Cream Cheese and Ricotta Cheesecake

Servings Per Recipe: 8

Amount Per Serving

Calories: 703

  • Total Fat: 50.1g
  • Cholesterol: 241mg
  • Sodium: 384mg
  • Total Carbs: 49.8g
  •     Dietary Fiber: 0.1g
  • Protein: 16.1g

VIEW DETAILED NUTRITION

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