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Italian Cream Cheese and Ricotta Cheesecake
December 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 pan in foil, so that the water would not seep into the pan. I let it sit, after cooked, in the oven for 2 hours and then refrigerated overnight. Let me say--this is the BEST cheesecake that we have ever had! By "we" I mean about 12 people for dessert on Christmas. Everyone there was from New York (we now live in Texas) and they were beyond impressed. I was asked for the recipe by everyone. I will be making this again for New Year's Eve for some local friends. THIS IS A KEEPER and I will be making it often!!! THANK YOU!!!!!!