RICOTTA CREAM CHEESE CAKE RECIPES

ITALIAN CREAM CHEESE AND RICOTTA CHEESECAKE RECIPE ...

Italian Cream Cheese and Ricotta Cheesecake Recipe ... image

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.

Provided by April Caudle

Categories World Cuisine European Italian

Total Time 6 hours 15 minutes

Prep Time 15 minutes

Cook Time 2 hours 0 minutes

Yield 1 9-inch cheesecake

Number Of Ingredients 10

Ingredients

2 (8 ounce) packages cream cheese, softened
1 (16 ounce) container ricotta cheese
1?½ cups white sugar
4 eggs
1 tablespoon lemon juice
1 teaspoon vanilla extract
3 tablespoons cornstarch
3 tablespoons flour
½ cup butter, melted and cooled
1 pint sour cream

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch springform pan.
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.
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.

Nutrition Facts : Calories 703.5 calories, CarbohydrateContent 49.8 g, CholesterolContent 228 mg, FatContent 50.1 g, FiberContent 0.1 g, ProteinContent 16.1 g, SaturatedFatContent 30.7 g, SodiumContent 384.2 mg, SugarContent 38.2 g

RICOTTA CREAM CHEESE CHEESECAKE RECIPE - FOOD.COM

Ricotta Cream Cheese Cheesecake Recipe - Food.com image

Make and share this Ricotta Cream Cheese Cheesecake recipe from Food.com.

Total Time 2 hours 45 minutes

Prep Time 15 minutes

Cook Time 2 hours 30 minutes

Yield 12 serving(s)

Number Of Ingredients 7

Ingredients

1 1/2 lbs ricotta cheese
16 ounces cream cheese
1 cup white sugar
6 eggs
6 tablespoons all-purpose flour
1 cup sour cream
1 teaspoon vanilla extract

Steps:

Preheat oven to 325°F (165°C). Wrap the outside bottom of a 10-inch springform pan with foil to prevent water seeping in while baking.
Cream together ricotta cheese, cream cheese and sugar until smooth.
Mix in the eggs one at a time.
Add flour one tablespoon at a time, mixing well.
Stir in the sour cream and vanilla.
Pour mixture into a 10 inch springform pan.
Place cheesecake in a large rectangular pan filled with 2 inches of hot water.
Carefully put into preheated oven without spilling water.
Bake for 90 minutes.
After 90 minutes turn oven off, but leave the cake in the oven for another 60 minutes (do not open door).
Cool on counter for 60 minutes and then refrigerate.
Serve when thoroughly chilled.

Nutrition Facts : Calories 387.8, FatContent 27.1, SaturatedFatContent 16.3, CholesterolContent 184.8, SodiumContent 204.9, CarbohydrateContent 23.3, FiberContent 0.1, SugarContent 17.2, ProteinContent 13.4

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