Go Back
–+ servings
Print

Italian Ricotta Cheesecake

This cheesecake has ricotta, cream cheese and sour cream, there is no crust. Its not as heavy as a cheesecake made with cream cheese.

Course Dessert
Cuisine Italian
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Resting Time 2 hours
Total Time 2 hours
Servings 12
Calories 468 kcal
Author Gigi

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

Instructions

  1. Preheat oven to 325.
  2. Cream ricotta and cream cheese until smooth.
  3. Slowly add beaten eggs.
  4. Then add lemon juice, vanilla, cornstarch and flour
  5. beat until smooth.
  6. Add melted butter, sugar and sour cream beat until completely combined.
  7. 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.
  8. 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.
Nutrition Facts
Italian Ricotta Cheesecake
Amount Per Serving
Calories 468
* Percent Daily Values are based on a 2000 calorie diet.