For an extra touch of flavor, try adding a tablespoon of lemon zest to the batter. To prevent a soggy crust (if using), wrap the bottom of the springform pan in aluminum foil before baking to create a water bath effect. Place the wrapped pan inside a larger baking pan and add hot water to reach halfway up the sides of the springform pan. Remove the water bath during the last 15 minutes of baking. If cracks do appear on the surface of the cheesecake, don't worry! You can easily cover them with a dusting of powdered sugar or a simple fruit compote.
Italian Cream Cheese and Ricotta Cheesecake
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PREP TIME15 mins
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COOK TIME2 hrs
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TOTAL TIME6 hrs 15 mins
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SERVING8 People
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VIEWS1.7K
Transport yourself to the sun-drenched hills of Italy with this luxuriously creamy cheesecake. A harmonious blend of cream cheese and ricotta creates a delicate, melt-in-your-mouth texture that's both comforting and sophisticated. Forget dense, heavy cheesecakes – this is a lighter, brighter, and utterly irresistible dessert.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate50 g
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Cholesterol228 mg
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Fiber0 g
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Protein16 g
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Saturated Fat31 g
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Sodium384 mg
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Sugar38 g
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Fat50 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Gather all ingredients, ensuring the cream cheese is properly softened. (5 minutes)
02 Step
Recipe View Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch springform pan. Consider lining the bottom with parchment paper for easy release. (10 minutes)
03 Step
Recipe View In a large mixing bowl, beat the softened cream cheese and ricotta cheese together until completely smooth and lump-free. A stand mixer with the paddle attachment works best, but a hand mixer will do. (5 minutes)
04 Step
Recipe View Add the eggs one at a time, mixing well after each addition. Then, add the sugar, melted butter, flour, cornstarch, lemon juice, and vanilla extract. Mix until just combined. Be careful not to overmix. (7 minutes)
05 Step
Recipe View Gently stir in the sour cream until evenly distributed. Pour the batter into the prepared springform pan. (3 minutes)
06 Step
Recipe View Bake in the preheated oven for 1 hour. After 1 hour, turn the oven off and leave the cheesecake in the oven with the door closed for an additional hour to prevent cracking. This slow cooling process is crucial for a smooth, even texture. (2 hours)
07 Step
Recipe View Remove the cheesecake from the oven and let it cool completely at room temperature. Then, cover it loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, before serving. (4+ hours)
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Russell Hirthe
Aug 13, 2024This cheesecake is amazing! The texture is so creamy and it's not too sweet.
Layne Harber
Aug 16, 2023I added some lemon zest and it gave it a wonderful brightness.
Leland Lueilwitz
Jul 12, 2023My family loved this recipe. It's become a new favorite for special occasions.
Mertie Yundt
Jun 19, 2023The slow cooling in the oven really does prevent cracks. Mine came out perfectly!
Karina Kossjones
Dec 28, 2021So much better than store-bought cheesecake. It's worth the effort!