New York Italian Style Cheesecake Recipe - Allrecipes.com
New York Italian Style Cheesecake  Recipe
  • READY IN 4+ hrs

New York Italian Style Cheesecake

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 1 10-inch cheesecake Change Servings
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  • PREP

    20 mins
  • COOK

    1 hr
  • READY IN

    4 hrs 20 mins

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Move an oven rack to the middle of the oven.
  2. 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.
  3. 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.
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Reviews More Reviews

Most Helpful Positive Review
Sep 08, 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!!

 
Most Helpful Critical Review
Nov 20, 2011

It was not my favorite. Followed exacty & was watery. Would not make again.

 

32 Ratings

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 cracker 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!

 
Sep 08, 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 ricotta cheesecake submitted by April.

 
Aug 12, 2012

My husband loves this cake! I've made it several times. I omit the flour and add another T. cornstarch to make it gluten free for my daughter who has celiacs.

 
Sep 25, 2011

Made this yesterday and what a treat! Didn't change a thing, which is unusual for me but the right decision, as this recipe is perfect. My husband and I kept commenting on the flavors rising to the top.... Ricotta! Sour cream! Cheese! Lemon! Love this recipe and have a feeling "traditional" cheesecake has lost it's place in my baking repertoire.

 
Nov 16, 2011

Used 1/2 cup of butter and 3 Tsp of vanilla. GREAT RECIPE. This is what real New York cheesecake should taste like.

 
Oct 05, 2011

I made this for my daughters birthday. She loves good cheesecake, as do I. It is absolutely devine! Did not change any part of the recipe. If you enjoy truly delicious cheesecake, this is it!

 

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Nutrition

  • Calories
  • 452 kcal
  • 23%
  • Carbohydrates
  • 32.6 g
  • 11%
  • Cholesterol
  • 158 mg
  • 53%
  • Fat
  • 31.7 g
  • 49%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 10.7 g
  • 21%
  • Sodium
  • 215 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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