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This ricotta cheesecake is my grandmother's recipe passed down to my entire family. It's the best. I can't believe I'm sharing it, but everyone needs to know how to make an authentic Italian cheesecake. It is creamy and not thick, which is why our family loves it! For best results, do not substitute any ingredients with low-fat unless you've made it before and want to experiment.
Ingredients
- cream cheese: 2 packages (8 ounce packages, softened)
- ricotta cheese: 1 container (16 ounce container)
- eggs: 4 piece
- ½ cups white sugar: 1 piece
- butter, melted and cooled: 0.5 cup
- flour: 3 Tbsp
- cornstarch: 3 Tbsp
- lemon juice: 1 Tbsp
- vanilla extract: 1 tsp
- pint sour cream: 1 piece
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch springform pan.
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Mix cream cheese and ricotta cheese together in a mixing bowl until well combined. Add eggs, sugar, butter, flour, cornstarch, lemon juice, and vanilla; mix to combine. Stir in sour cream and pour into the prepared pan.
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Bake in the preheated oven for 1 hour. Turn the oven off; allow cheesecake to cool in the oven with the door closed for 1 hour more to prevent cracking. Cool cheesecake completely in the refrigerator before serving.
