Italian Cream Cheese and Ricotta Cheesecake


This ricotta cheesecake is my grandmother's 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.

Prep Time:
15 mins
Cook Time:
2 hrs
Additional Time:
4 hrs
Total Time:
6 hrs 15 mins
1 9-inch cheesecake


  • 2 (8 ounce) packages cream cheese, softened

  • 1 (16 ounce) container ricotta cheese

  • 4 large eggs

  • 1 ½ cups white sugar

  • ½ cup butter, melted and cooled

  • 3 tablespoons flour

  • 3 tablespoons cornstarch

  • 1 tablespoon lemon juice

  • 1 teaspoon vanilla extract

  • 1 pint sour cream


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

  2. Mix cream cheese and ricotta cheese together in a mixing bowl until well combined. Add eggs, sugar, butter, flour, cornstarch, lemon juice, and vanilla; mix to combine. Stir in sour cream and pour into the prepared pan.

  3. Bake in the preheated oven for 1 hour. Turn the oven off; allow cheesecake to cool in the oven with the door closed for 1 hour more to prevent cracking. Cool cheesecake completely in the refrigerator before serving.

Nutrition Facts (per serving)

704 Calories
50g Fat
50g Carbs
16g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 704
% Daily Value *
Total Fat 50g 64%
Saturated Fat 31g 154%
Cholesterol 228mg 76%
Sodium 384mg 17%
Total Carbohydrate 50g 18%
Dietary Fiber 0g 0%
Total Sugars 38g
Protein 16g
Vitamin C 1mg 7%
Calcium 283mg 22%
Iron 2mg 9%
Potassium 264mg 6%

* 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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