Italian Cream Cheese and Ricotta Cheesecake

4.8
(564)
455 Reviews
113 Photos

This ricotta cheesecake is my grandmother's recipe passed down to my entire family. It's the best! I can't believe I'm sharing it, but everyone needs to know how to make an authentic Italian cheesecake. It is creamy and not thick, which is why our family loves it!

Submitted by April Caudle
Updated on August 19, 2024
113
A slice of Italian cream cheese and ricotta cheesecake topped with fresh berries
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Prep Time:
15 mins
Cook Time:
2 hrs
Additional Time:
4 hrs
Total Time:
6 hrs 15 mins
Servings:
8
Yield:
1 (9-inch) cheesecake
Jump to Nutrition Facts

Ingredients

  • 2 (8 ounce) packages cream cheese, softened

  • 1 (16 ounce) container ricotta cheese

  • 4 large eggs

  • 1 ½ cups white sugar

  • ½ cup butter, melted and cooled

  • 3 tablespoons flour

  • 3 tablespoons cornstarch

  • 1 tablespoon lemon juice

  • 1 teaspoon vanilla extract

  • 1 pint sour cream

Directions

  1. Gather all ingredients.

    Ingredients to make Italian cream cheese and ricotta cheesecake

    Dotdash Meredith Food Studios

  2. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch springform pan.

    A greased springform pan

    Dotdash Meredith Food Studios

  3. Mix cream cheese and ricotta cheese together in a mixing bowl until well combined.

    A whole of cream cheese and ricotta cheese, blended together

    Dotdash Meredith Food Studios

  4. Add eggs, sugar, butter, flour, cornstarch, lemon juice, and vanilla; mix to combine.

    A bowl of cream cheese and ricotta cheese cheesecake batter

    Dotdash Meredith Food Studios

  5. Stir in sour cream and pour into the prepared pan.

    A round springform pan with cheesecake batter

    Dotdash Meredith Food Studios

  6. Bake in the preheated oven for 1 hour. Turn the oven off; allow cheesecake to cool in the oven with the door closed for 1 hour more to prevent cracking.

    A baked Italian cream cheese and ricotta cheesecake

    Dotdash Meredith Food Studios

  7. Cool cheesecake completely in the refrigerator before serving.

    A slice of Italian cream cheese and ricotta cheesecake topped with fresh berries

    Dotdash Meredith Food Studios

Cook’s Note

For best results, do not substitute any ingredients with low-fat unless you've made it before and want to experiment.

Nutrition Facts (per serving)

704 Calories
50g Fat
50g Carbs
16g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 704
% Daily Value *
Total Fat 50g 64%
Saturated Fat 31g 154%
Cholesterol 228mg 76%
Sodium 384mg 17%
Total Carbohydrate 50g 18%
Dietary Fiber 0g 0%
Total Sugars 38g
Protein 16g 32%
Vitamin C 1mg 2%
Calcium 283mg 22%
Iron 2mg 9%
Potassium 264mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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