• Home
  • Easter
  • Italian Cream Cheese and Ricotta Cheesecake
0 0
Italian Cream Cheese and Ricotta Cheesecake

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
8 oz Cream Cheese
16 oz Ricotta Cheese
1-1/2 cups White Sugar
4 Eggs
1 tbsp Lemon Juice
1 tsp Vanilla Extract
3 tbsp Cornstarch
3 tbsp Flour
1/2 cup Butter
1 pint Sour Cream

Nutritional information

703kcal
Calories
50.1g
Fat
49.8g
Carbs
16.1g
Protein
228mg
Cholesterol
384mg
Sodium

Italian Cream Cheese and Ricotta Cheesecake

  • 2 h 15 m
  • Serves 8
  • Medium

Ingredients

Directions

Share

Cream Cheese and Ricotta is my grandfather cheesecake recipe passed down to my entire family… It is creamy and not thick, which is why everyone LOVES it! For top results, don’t substitute any ingredients with low-fat unless you’ve experience it before.

(Visited 17 times, 1 visits today)

Steps

1
Done

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a spring form pan with brush

2
Done

Mix the cream cheese and ricotta cheese together in a mixing bowl until mixed well

3
Done

Stir in the sugar, eggs, lemon juice, vanilla, cornstarch, flour, and melted and cooled butter and stir gently. Add the sour cream last and stir. Pour the mixture into the prepared spring form pan

4
Done

Bake in the preheated oven for 1 hour. Turn oven off and leave in oven 1 hour more.

5
Done

Allow to cool completely in refrigerator before serving in a serving dish.

6
Done

Top with sprinkles, if desired.

Mary Pena

Apple Pie Recipe
previous
Apple Pie Recipe
French-75 Drink Recipe
next
French 75 Recipe
Apple Pie Recipe
previous
Apple Pie Recipe
French-75 Drink Recipe
next
French 75 Recipe

Add Your Comment