I never met a cheesecake that I didn’t care for. Not certain if that is something worth being thankful for, or a terrible. 😉 But this Italian Ricotta Cheesecake Recipe is past scrumptious! You won’t be frustrated.
Here is a little history about this Ricotta Cheesecake Recipe:
My grandma used to make a conventional Italian cheesecake with ricotta. My mom made this formula that I am sharing today. I really lean toward this one to the one my grandma made. It is anything but difficult to make and tastes extraordinary, a great combo! This cheesecake has ricotta, cream cheddar and harsh cream, there is no outside layer. Its not as overwhelming as a cheesecake made with cream cheddar. This formula has become an Easter custom for my family.
I serve it with a bowl of new cut strawberries so everybody can include their own on the off chance that they like. Everyone adores this cake. I trust you do to!
Italian Ricotta Cheesecake
Course: DessertCuisine: ItalianDifficulty: easy12
servings30
minutes1
hour30
minutes2
hoursItalian Ricotta Cheesecake can also be called a “Ricotta Pie.” No matter which name you prefer to use, it still tastes amazing
Ingredients
1 lb ricotta cheese
1 lb cream cheese
4 eggs slightly beaten
1 tablespoon lemon juice
4 tablespoons flour
1 teaspoon vanilla
4 tablespoons cornstarch
1 stick butter melted
1 1/2 cups sugar
16 ounces sour cream
Directions
- Preheat oven to 325.
- Cream ricotta and cream cheese until smooth.
- Slowly add beaten eggs.
- Then add lemon juice, vanilla, cornstarch and flour
- beat until smooth.
- Add melted butter, sugar and sour cream beat until completely combined.
- Pour batter into a 9-inch round springform pan and bake for 1 hour. You may need to bake it longer depending upon your oven. I usually have to bake it for 1 1/2 hours.
- Turn off oven and leave the cake in the oven with door closed for 2 more hours. Chill before removing from pan. Garnish with fresh fruit.
Notes
- Thanks to Living Rich with Coupons
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