Recipe by tfernini
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
cream cheese, softened
1 1/2 cups
butter, melted and cooled
2 1/2 teaspoons
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!!
It was not my favorite. Followed exacty & was watery. Would not make again.
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!
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.
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.
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.
Used 1/2 cup of butter and 3 Tsp of vanilla. GREAT RECIPE. This is what real New York cheesecake should taste like.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
New York Italian Style Cheesecake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 285
End summer with a bang with festive Labor Day recipes.
Send them to school with good-for-you food that’s tasty, too.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make a top-rated cheesecake.
See how to make sensational cheesecake the New York way.
A deliciously different cheesecake with a Mexican twist.