Italian Cream Cheese and Ricotta Cheesecake Recipe

Ingredients

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

Directions

Step 1: Gather all the ingredients.

Step 2: Preheat the oven to 350F (175C). Lightly grease a 9-inch springform pan.

Step 3: In a mixing bowl, combine the cream cheese and ricotta cheese until smooth and well-blended.

Step 4: Add the eggs, sugar, melted butter, flour, cornstarch, lemon juice, and vanilla extract to the cheese mixture. Stir until everything is well combined.

Step 5: Gently fold in the sour cream, ensuring an even distribution.

Step 6: Pour the batter into the prepared springform pan and spread it out evenly.

Step 7: Bake in the preheated oven for 1 hour. After baking, turn off the oven and let the cheesecake cool inside the oven with the door closed for 1 hour. This helps to prevent cracking.

Step 8: Once the cheesecake has cooled in the oven, transfer it to the refrigerator to chill completely before serving.

Cooks Note

It is best not to substitute any ingredients with low-fat alternatives unless you have made this recipe before and want to experiment.

Nutrition Facts (per serving)