NEW YORK ITALIAN STYLE CHEESECAKE

New York Italian Style Cheesecake image

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.

Provided by tfernini

Categories World Cuisine Recipes European Italian

Time 4h20m

Yield 12

Number Of Ingredients 10

Previous Next

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

Steps:

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

Nutrition Facts : Calories 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, Sodium 215 mg, Sugar 25.5 g