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Italian Cheesecake

4 star rating
 

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Submitted by: ljmmd

 

In this Italian dessert recipe, cream cheese and sour cream are combined with ricotta cheese, butter, and the subtle flavor of lemon in this crust-less Italian cheesecake.
 

Ingredients

  • 1 pound cream cheese
  • 1 pound ricotta cheese
  • 1 1/2 cups sugar
  • 4 eggs, beaten lightly
  • 2 Tbsp. lemon juice
  • 1 t. vanilla
  • 3 Tbsp. flour
  • 3 Tbsp. cornstarch
  • 1/2 lb. butter, melted
  • 1 16 oz container sour cream

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Method

Beat cream cheese until fluffy. If ricotta is coarse-textured, press it through a fine sieve twice. Mix ricotta with cream cheese. Beat in sugar gradually. Add beaten eggs, lemon juice, and vanilla. Stir together the flour and cornstarch. Gradually beat into cheese mixture. Add melted butter and sour cream. Pour into greased 10" springform pan. Bake at 325 F for 1 hour or until set in center. Turn oven off and let cool in oven for 2 hours. Remove from oven and cool until room temperature. Chill thoroughly before removing sides and serving.

 

Notes:

 

Number of Servings: 10

 

Submitted by: ljmmd ()

 

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