Italian Ricotta Cheesecake

Italian Ricotta Cheesecake
Italian Ricotta Cheesecake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    (8 ounce) packages cream cheese, softened

  • 1

    (16 ounce) container ricotta cheese

  • 1 1/2

    cups white sugar

  • 4

    eggs

  • 1

    tablespoon lemon juice

  • 1

    teaspoon vanilla extract

  • 3

    tablespoons cornstarch

  • 3

    tablespoons flour

  • 1

    pint sour cream

  • 1/2

    cup butter, melted and cooled

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a springform pan. Mix the cream cheese and ricotta cheese together in a mixing bowl until well combined. Stir in the sugar, eggs, lemon juice, vanilla, cornstarch, flour, and butter. Add the sour cream last and stir. Pour the mixture into the prepared springform pan. 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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