Italian Cream Cheese and Ricotta Cheesecake

    Italian Cream Cheese and Ricotta Cheesecake

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    241 people made this

    About this recipe: This is my grandmother's cheesecake 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.

    Serves: 8 

    • 2 (230g) packages cream cheese, softened
    • 1 (450g) container ricotta cheese
    • 1 1/2 cups (340g) caster sugar
    • 4 eggs
    • 1 tablespoon lemon juice
    • 1 teaspoon vanilla extract
    • 3 tablespoons corn flour
    • 3 tablespoons plain flour
    • 1/2 cup (110g) butter, melted and cooled
    • 2 cups (450g) sour cream

    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. Preheat oven to 175 degrees C (350 degrees F). Lightly grease a springform tin.
    2. Mix the cream cheese and ricotta cheese together in a mixing bowl until well combined. Stir in the sugar, eggs, lemon juice, vanilla, corn flour, flour, and butter. Add the sour cream last and stir. Pour the mixture into the prepared springform pan.
    3. Bake in the preheated oven 1 hour; turn oven off and leave in oven 1 hour more. Allow to cool completely in refrigerator before serving.

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