Italian Ricotta Cheesecake

Italian Ricotta Cheesecake

Ready in 1 hour
4.5 avg, 6 review(s) 100% would make again

Top-ranked recipe named "Italian Ricotta Cheesecake"

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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

Ingredients

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3 tb Cornstarch
3 tb Flour
1 lb Cream cheese
1 lb RICOTTA CHEESE
2 ts LEMON PEEL; grated
1 1/2 c Sugar
2 tb Lemon juice
4 jumbo Eggs
1 1/2 tb Vanilla
1 pt Sour cream

Original recipe makes 1

Servings  

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

Verified by stevemur

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

Calories Per Serving: 30168 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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DeannaBeers 1 month ago
DeannaBeers 1 month ago
kharry43 11 month ago
This was excellent. I added a crust of vanilla wafers and butter to seal the spring form pan and add some texture.
phaeberle 1 year 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! :)
Raich 2 years 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.
Harveysangel 5 years ago
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