New York Italian Style Cheesecake recipe

All Recipes Best Recipe World Cuisine Recipes European Italian

Ingredients

1 pound cream cheese, softened
1 pound ricotta cheese
1 ½ cups white sugar
4 eggs
¼ cup butter, melted and cooled
3 tablespoons all-purpose flour
3 tablespoons cornstarch
2 ½ teaspoons vanilla extract
2 cups sour cream
2 tablespoons lemon juice

Nutrition Info

452.3 calories
carbohydrate: 32.6 g
cholesterol: 149.9 mg
fat: 31.7 g
fiber: 0.1 g
protein: 10.7 g
saturatedFat: 19.4 g
servingSize: -
sodium: 215 mg
sugar: 25.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Move an oven rack to the middle of the oven.

  2. Beat the cream cheese, ricotta cheese, and sugar in a large mixing bowl with an electric mixer until well combined. Beat in the eggs, one at a time. Add the butter, flour, cornstarch, and vanilla extract, mix until well combined. Fold in the sour cream and lemon juice. Pour the mixture into an ungreased 10-inch springform pan.

  3. Bake in the preheated oven for 1 hour. Turn off the oven and leave the cheesecake in the oven for 2 more hours. Remove from oven and let cool completely. Run a thin spatula around the edge of the cheesecake before springing open the pan to remove. Serve at room temperature or cold, refrigerate leftovers.

Recipe Yield

1 10-inch cheesecake

Recipe Note

This recipe was given to me by my Italian mother-in-law. It is the type of crustless cheesecake that is sold in Italian bakeries in New York. I usually make it with whole-milk ricotta which is creamier than low fat. This is not a diet item! You can add fresh fruit topping if you desire.

Do you like the recipe? Share this tasty recipe!