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Italian Cream Cheese and Ricotta Cheesecake
July 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 cream and ricotta cheeses until smooth, add the sugar, eggs, lemon juice and zest, vanilla, cornstarch, flour and butter and combine all at the same time. Don't over-mix! Gently add sourcream last and don't pour everything right into the middle of the pan--try to evenly distribute. I also added two 9x13 pans filled with boiling water on the rack beneath the cheesecake. Baked at 325 degrees for one hour only and left in the oven for 2 hours with the hot water. After 2 hours removed the pan with the beautifully, un-cracked, perfect cake! After greasing the springform pans, you may want to cut a piece of parchment paper for the bottom before pouring in the batter. When releasing the pan, remove the ring, but leave the cake on the bottom (with the parchment) and place on a lovely footed cake stand for serving. The parchment will protect the cake from picking up the "metal" taste of the pan. Also, it is a necessity to let the cake sit in the refrigerator at least overnight prior to serving--make sure it's covered so it won't pick up the flavors of nearby foods. I've noticed that if it sits in the frig for a couple of days prior to serving, it tastes better. GREAT recipe--thanks SO MUCH!