-
-
My review
Italian Cream Cheese and Ricotta Cheesecake
April Caudle
"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."
Added to shopping list.
Go to shopping list.
Ingredients
6 h 15 m servings 703 calsOriginal recipe yields 8 servings (1 9-inch cheesecake)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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
Per Serving: 703 calories; 50.1 g fat; 49.8 g carbohydrates; 16.1 g protein; 228 mg cholesterol; 384 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 301373 Ratings
-
-
-
-
-
Most helpful positive review
1/26/2009
I've made this cheesecake twice now. The first time I followed the recipe exactly. The texture was exactly what I was hoping for and it tasted great. Unfortunately the cake developed a gigantic ...
Most helpful critical review
10/8/2011
It's a basic good recipe-it's much like the Argo Cornstarch recipe of years ago. But by no means whatsoever is it an authentic Italian recipe:sour cream and cream cheese...these ingredients are ...
Most helpful
Most positive
Least positive
Newest
1/26/2009
I've made this cheesecake twice now. The first time I followed the recipe exactly. The texture was exactly what I was hoping for and it tasted great. Unfortunately the cake developed a gigantic ...
12/24/2009
This is the best recipe by far but I've added some of the tips from my own experience that worked perfectly. I preheated at 350 degrees and then turned down to 325 to cook. I wrapped the base ...
11/17/2008
This is MY grandmother's recipe, too! I was just handed this recipe from my mother, who decided of the five of her daughters, I was the only one qualified to get my grandmother's recipe book! ...
12/28/2008
I decided to make this cheesecake because it's true Italian with the use of Ricotta. I followed the ingredients; exactly. I also used a water bath by adding warm water and wrapping the 9" spring...
8/13/2008
Very good cheesecake! Not too sweet. It was light and creamy. I followed the recipe exactly as it called for. I never opened the oven after the first hour of cooking, and left it in there an...
10/8/2011
It's a basic good recipe-it's much like the Argo Cornstarch recipe of years ago. But by no means whatsoever is it an authentic Italian recipe:sour cream and cream cheese...these ingredients are ...
7/24/2010
Easily the BEST cheesecake I've ever eaten! And with no crust to distract from the creamy "cheese" taste...yum! It took me 4 tries to finally get zero cracks on the top. After mixing the crea...
4/16/2008
Very good cheesecake. I did substitute lower fat ingredients (1 block of 1/3 less fat cream cheese and low fat sour cream - other than that, regular ingredients). It was very quick to make sinc...
11/28/2008
This cheesecake recipe is EXCEPTIONAL! I made it for my mom for Thanksgiving as she prefers and authentic crustless, toppingless cheesecake. I made it in a bain-marie and it turned out beautiful...