Tips on LRWC
Italian Ricotta Cheesecake
I never met a cheesecake that I didn’t like. Not sure if that’s a good thing, or a bad. 😉 But this Italian Ricotta Cheesecake Recipe is beyond delicious! You won’t be disappointed.
Here is a little history about this Ricotta Cheesecake Recipe:
My grandmother used to make a traditional Italian cheesecake with ricotta. My mother made this recipe that I am sharing today. I actually prefer this one to the one my grandmother made. It is easy to make and tastes great, a good combo! This cheesecake has ricotta, cream cheese and sour cream, there is no crust. Its not as heavy as a cheesecake made with cream cheese. This recipe has become an Easter tradition for my family.
I serve it with a bowl of fresh sliced strawberries so everyone can add their own if they like. Everybody loves this cake. I hope you do to!
If you are interested in even more Cheesecake Recipes, we’ve got more for ya right here:
- Gluten Free Pumpkin Cheesecake Bars
- Easy Cheesecake with Fresh Fruit
- Cherry Cheesecake Recipe
- Lemon Cheesecake Recipe
This cheesecake has ricotta, cream cheese and sour cream, there is no crust. Its not as heavy as a cheesecake made with cream cheese.
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.