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Italian Ricotta Cheesecake


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Rate this recipe 4.5/5 (6 Votes)
Italian Ricotta Cheesecake 0 Picture


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


Adapted from


Step 1

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.


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