New York Italian Style Cheesecake

New York Italian Style Cheesecake

34
tfernini 0

"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

4 h 20 m servings 452 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 452 kcal
  • 23%
  • Fat:
  • 31.7 g
  • 49%
  • Carbs:
  • 32.6g
  • 11%
  • Protein:
  • 10.7 g
  • 21%
  • Cholesterol:
  • 150 mg
  • 50%
  • Sodium:
  • 215 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

34
  1. 38 Ratings

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Most helpful positive review

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

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

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!!

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 ...

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.

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 chee...

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 ...

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!

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

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

High altitude trials: I live at 5600+ ft. You MUST increase the flour & corn starch or it's too watery. I tried 4 Tbl each, and it was still too creamy in the center. Suggest a total of 9.5 Tbl ...