The best delicious Italian Ricotta Cheesecake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Italian Ricotta Cheesecake recipe today!
Hello my friends, this Italian Ricotta Cheesecake recipe will not disappoint, I promise! Made with simple ingredients, our Italian Ricotta Cheesecake is amazingly delicious, and addictive, everyone will be asking for more Italian Ricotta Cheesecake.
What Makes This Italian Ricotta Cheesecake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Italian Ricotta Cheesecake.
Ready to make this Italian Ricotta Cheesecake Recipe? Let’s do it!
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1 lb CREAM CHEESE
1 1/2 tb VANILLA
1 lb RICOTTA CHEESE
2 tb LEMON JUICE
2 ts LEMON PEEL; grated
1 pt SOUR CREAM
3 tb FLOUR
1 1/2 c SUGAR
3 tb CORNSTARCH
4 Jumbo EGGS
~Preheat oven to 350 -degrees Place a pan of water on the lower rack of the
oven.
Beat together the cream cheese, ricotta and sour cream. Beat in the sugar.
Beat in the remaining ingredients, one at a time. Everything must be very
well combined.
Pour the mixture into a greased 9-inch springform pan. If you’d like, dust
the pan with crushed graham crackers. It will make the cake come out easier
but you won’t actually have a crust.
Place the cheesecake on the middle rack of the oven and bake for 1 hour.
Turn off the oven. (DO NOT open oven door). Leave cheesecake in oven for 1
hour longer. Cool on a wire rack; refrigerate overnight.
The next day, remove sides of springform pan. Top with sour cream, if
desired.
Yields
1 Servings
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