Italian Ricotta Cheesecake Recipe

April 12, 2014 at 11:00 am by | Recipes

20 Comments

The links in the post below may be affiliate links. Read the full disclosure.

Yum

italian cheesecake

Tips on LRWC

More Recipes
Freebies this Week
Couponing 101

Italian Ricotta Cheesecake

I never met a cheesecake that I didn’t like.  Not sure if that’s a good thing, or a bad.  😉 But this Italian Ricotta Cheesecake Recipe is beyond delicious! You won’t be disappointed.

Here is a little history about this Ricotta Cheesecake Recipe:

My grandmother used to make a traditional Italian cheesecake with ricotta.  My mother made this recipe that I am sharing today.  I actually prefer this one to the one my grandmother made.  It is easy to make and tastes great, a good combo!  This cheesecake has ricotta, cream cheese and sour cream, there is no crust.  Its not as heavy as a cheesecake made with cream cheese.  This recipe has become an Easter tradition for my family.

I serve it with a bowl of fresh sliced strawberries so everyone can add their own if they like.  Everybody loves this cake.  I hope you do to!

If you are interested in even more Cheesecake Recipes, we’ve got more for ya right here:

3.66 from 540 votes
Print
Italian Ricotta Cheesecake
Prep Time
30 mins
Cook Time
1 hr 30 mins
Resting Time
2 hrs
Total Time
2 hrs
 

This cheesecake has ricotta, cream cheese and sour cream, there is no crust. Its not as heavy as a cheesecake made with cream cheese.

Course: Dessert
Cuisine: Italian
Servings: 12
Calories: 468 kcal
Author: Gigi
Ingredients
  • 1 lb ricotta cheese
  • 1 lb cream cheese
  • 4 eggs slightly beaten
  • 1 tablespoon lemon juice
  • 4 tablespoons flour
  • 1 teaspoon vanilla
  • 4 tablespoons cornstarch
  • 1 stick butter melted
  • 1 1/2 cups sugar
  • 16 ounces sour cream
Instructions
  1. Preheat oven to 325.
  2. Cream ricotta and cream cheese until smooth.
  3. Slowly add beaten eggs.
  4. Then add lemon juice, vanilla, cornstarch and flour
  5. beat until smooth.
  6. Add melted butter, sugar and sour cream beat until completely combined.
  7. Pour batter into a 9-inch round springform pan and bake for 1 hour. You may need to bake it longer depending upon your oven. I usually have to bake it for 1 1/2 hours.
  8. Turn off oven and leave the cake in the oven with door closed for 2 more hours. Chill before removing from pan. Garnish with fresh fruit.
Nutrition Facts
Italian Ricotta Cheesecake
Amount Per Serving
Calories 468
* Percent Daily Values are based on a 2000 calorie diet.


Even More Great Recipes: