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Italian Ricotta Cheesecake
Italian Ricotta Cheesecake with a sour cream, sugar, vanilla topping photo by Eli7B Give a medal for this photo Add photo

Italian Ricotta Cheesecake

Recipes »  Desserts  »  Pies

Try this Italian Ricotta Cheesecake recipe, or contribute your own. "Corn" and "Cheesecakes" are two of the tags cooks chose for Italian Ricotta Cheesecake.

 "I cooked as directed with an exception. I greased the bottom of 2 round cake pans with Crisco and pressed in some gram cracker crumbs so it wouldn't stick since I do not have a spring form pan." - Harveysangel

Yield: 1 Ready in 1 hours

Cuisine: AmericanMain Ingredient: Cream Cheese

(4.8, 4) 100% would make again (reviews)

Favorite favorite of 122 people 45 people Try Soon want to try


Verified by stevemur

Servings          
Original recipe makes 1
3 tbCornstarch
3 tbFlour
1 lbCream cheese
1 lbRICOTTA CHEESE
2 tsLEMON PEEL; grated
1 1/2 cSugar
2 tbLemon juice
4 jumboEggs
1 1/2 tbVanilla
1 ptSour cream

Italian Ricotta Cheesecake Preparation

~Preheat oven to 350 -degrees Place a pan of water on the lower rack of the oven. Beat together the cream cheese, ricotta and sour cream. Beat in the sugar. Beat in the remaining ingredients, one at a time. Everything must be very well combined. Pour the mixture into a greased 9-inch springform pan. If youd like, dust the pan with crushed graham crackers. It will make the cake come out easier but you wont actually have a crust. Place the cheesecake on the middle rack of the oven and bake for 1 hour. Turn off the oven. (DO NOT open oven door). Leave cheesecake in oven for 1 hour longer. Cool on a wire rack; refrigerate overnight. The next day, remove sides of springform pan. Top with sour cream, if desired. Recipe by: =20 Posted to Bakery-Shoppe Digest by Becky Kivak on Apriday,, l 11, 1998

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  • Italian Ricotta Cheesecake with a sour cream, sugar, vanilla topping photo by Eli7B Eli7B

    • Calories Per Serving: 30168
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    Italian Ricotta Cheesecake Reviews

    Give it a rating Would you make it again?   [please sign in to add your comment]
    1 weeks, 3 days, 22 hours, 8 minutes ago
    This was excellent. I added a crust of vanilla wafers and butter to seal the spring form pan and add some texture.
    4 months, 3 weeks, 2 hours, 58 minutes ago
    I'm not a big fan of regular cheesecake as I normally find it too rich and heavy, but this recipe was lighter and absolutely delicious! I made this here in France, so I did subsitute the sour cream for creme fraiche (though pretty much the same thing) and used yeast instead of cornstarch as I could not find any here? Also, my friend had the idea of using crumbled Speculoos crackers combined with butter to form a bottom crust. My French host family loved the slight lemony tang and were very much impressed! :)
    1 years, 7 months, 3 weeks, 6 days, 20 hours, 18 minutes ago
    I cooked as directed with an exception. I greased the bottom of 2 round cake pans with Crisco and pressed in some gram cracker crumbs so it wouldn't stick since I do not have a spring form pan.
    4 years, 4 months, 4 days, 23 hours, 2 minutes ago

    Tags

    1. Cheesecakes
    2. Corn
    3. Cheese
    4. Cream Cheese
    5. Sour cream
    6. Cream
    7. Lemon
    8. Dessert
    9. Fall
    10. Sweet

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