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Italian Cream Cheese and Ricotta Cheesecake
December 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 of the springform pan in 3 layers of tin foil (take my advice and try not to be cheap on the foil). I placed the pan in a roasting pan and then put about 1-1/2" of boiling water in the pan after its in the oven (easier not to spill or tip). I then bake for approx. 1-1/2 hours at 325 degrees instead of the 350. The center will still wiggle (area about the size of a 1/2 dollar) and then I turn off the oven and leave it in for 3 hours and I make sure once I check for it to wiggle, I don't open the oven door again for the entire 3 hours. I take it out and leave it on the counter for another 2 hours and then put in the refridgerator overnight. If you follow exactly the time limits, you are sure to have no cracks, no soggy crust from water seepage, and the most deliciously moist cheesecake you've ever had. I also add 1/2 tspn of lemon zest which gives it a nice slight lemony flavor which my family loves. I will continue to use this recipe and thanks for the hints. I hope I've helped. Enjoy!