For the best flavor and texture, use full-fat ricotta cheese. Drain any excess liquid from the ricotta before using. Do not overmix the batter, as this can result in a tough cheesecake. If the top of the cheesecake begins to brown too quickly during baking, tent it loosely with aluminum foil. Allow the cheesecake to cool completely before refrigerating for the best texture. Garnish with fresh berries, a dusting of powdered sugar, or a drizzle of chocolate sauce for an elegant presentation.
New York Italian Style Cheesecake
-
PREP TIME20 mins
-
COOK TIME1 hrs
-
TOTAL TIME4 hrs 20 mins
-
SERVING12 People
-
VIEWS253
Transport yourself to the heart of Little Italy with this authentic New York Italian Cheesecake. A rich, decadent, and crustless delight, this cheesecake boasts a creamy, melt-in-your-mouth texture that's simply irresistible. Perfect on its own or adorned with fresh fruit, it's a guaranteed crowd-pleaser.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate33 g
-
Cholesterol150 mg
-
Fiber0 g
-
Protein11 g
-
Saturated Fat19 g
-
Sodium215 mg
-
Sugar26 g
-
Fat32 g
-
Unsaturated Fat0 g
DIRECTIONS
Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.
01 Step
Recipe View Preheat the oven to 325 degrees F (165 degrees C) and position a rack in the center (5 minutes).
02 Step
Recipe View In a large bowl, using an electric mixer, beat together the softened cream cheese, ricotta cheese, and sugar until smooth and fully combined (5 minutes).
03 Step
Recipe View Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next (3 minutes).
04 Step
Recipe View Add the melted and cooled butter, flour, cornstarch, and vanilla extract. Beat until just combined, being careful not to overmix (2 minutes).
05 Step
Recipe View Gently fold in the sour cream and lemon juice until evenly distributed throughout the batter (2 minutes).
06 Step
Recipe View Pour the cheesecake batter into an ungreased 10-inch springform pan (1 minute).
07 Step
Recipe View Bake in the preheated oven for 1 hour.
08 Step
Recipe View Turn off the oven and leave the cheesecake inside with the door closed for 2 hours. This slow cooling process helps prevent cracking.
09 Step
Recipe View Remove the cheesecake from the oven and allow it to cool completely at room temperature (1 hour).
10 Step
Recipe View Once cooled, run a thin spatula around the edges of the pan to loosen the cheesecake before releasing the springform sides.
11 Step
Recipe View Serve chilled or at room temperature. Refrigerate any leftovers to maintain optimal freshness.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
LATEST RECIPES
-
1 -
2 -
3 -
4 -
5
Helga Stark
Mar 1, 2025The slow cooling method really works! My cheesecake came out perfectly smooth and crack-free.
Luisa Rau
Nov 11, 2024This is now my go-to cheesecake recipe. Thank you!
Mitchell Schamberger
Oct 17, 2024I added a mixed berry compote on top, and it was a huge hit!
Ernesto Wehner
Sep 15, 2024I've made this several times, and it's always a crowd-pleaser. Everyone raves about it!
Beulah Collins
Apr 10, 2024So easy to follow, even for a novice baker like myself.
Gillian Labadie
Feb 12, 2024I used low-fat ricotta, and it was still delicious, although I'm sure the whole-milk version is even better!
Margot Beier
Nov 4, 2023This cheesecake is absolutely divine! It tastes just like the ones from my favorite Italian bakery in New York.
Gudrun Johnson
Sep 1, 2023The lemon juice adds the perfect touch of brightness to balance the richness of the cheese.