Best Ricotta Cream Cheese Cheesecake Recipes

ITALIAN CREAM CHEESE AND RICOTTA CHEESECAKE

Italian Cream Cheese and Ricotta Cheesecake image

This is my grandmother's cheesecake 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! For best results, do NOT substitute any ingredients with low-fat unless you've made it before and want to experiment.

Provided by April Caudle

Categories World Cuisine Recipes European Italian

Time 6h15m

Yield 8

Number Of Ingredients 10

Ingredients

2 (8 ounce) packages cream cheese, softened
1 (16 ounce) container ricotta cheese
1 ½ cups white sugar
4 eggs
1 tablespoon lemon juice
1 teaspoon vanilla extract
3 tablespoons cornstarch
3 tablespoons flour
½ cup butter, melted and cooled
1 pint sour cream

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch springform pan.
Mix the cream cheese and ricotta cheese together in a mixing bowl until well combined. Stir in the sugar, eggs, lemon juice, vanilla, cornstarch, flour, and butter. Add the sour cream last and stir. Pour the mixture into the prepared springform pan.
Bake in the preheated oven 1 hour; turn oven off and leave in oven 1 hour more. Allow to cool completely in refrigerator before serving.

Nutrition Facts : Calories 703.5 calories, Carbohydrate 49.8 g, Cholesterol 228 mg, Fat 50.1 g, Fiber 0.1 g, Protein 16.1 g, SaturatedFat 30.7 g, Sodium 384.2 mg, Sugar 38.2 g

ITALIAN CREAM CHEESE AND RICOTTA CHEESECAKE

ITALIAN CREAM CHEESE AND RICOTTA CHEESECAKE image

Categories Cake Cheese Dessert Bake Christmas

Yield 10 people

Number Of Ingredients 13

Ingredients

INGREDIENTS:
2 (8 ounce) packages cream
cheese, softened
1 (16 ounce) container ricotta
cheese
1 1/2 cups white sugar
4 eggs
1 tablespoon lemon juice
1 teaspoon vanilla extract
3 tablespoons cornstarch
3 tablespoons flour
1/2 cup butter, melted and cooled
1 pint sour cream

Steps:

DIRECTIONS: 1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a springform pan. 2. Mix the cream cheese and ricotta cheese together in a mixing bowl until well combined. Stir in the sugar, eggs, lemon juice, vanilla, cornstarch, flour, and butter. Add the sour cream last and stir. Pour the mixture into the prepared springform pan. 3. Bake in the preheated oven 1 hour; turn oven off and leave in oven 1 hour more. Allow to cool completely in refrigerator before serving.

RICOTTA CREAM CHEESE CHEESECAKE

Ricotta Cream Cheese Cheesecake image

Make and share this Ricotta Cream Cheese Cheesecake recipe from Food.com.

Provided by - Momma Loon

Categories Cheesecake

Time 2h45m

Yield 12 serving(s)

Number Of Ingredients 7

Ingredients

1 1/2 lbs ricotta cheese
16 ounces cream cheese
1 cup white sugar
6 eggs
6 tablespoons all-purpose flour
1 cup sour cream
1 teaspoon vanilla extract

Steps:

Preheat oven to 325°F (165°C). Wrap the outside bottom of a 10-inch springform pan with foil to prevent water seeping in while baking.
Cream together ricotta cheese, cream cheese and sugar until smooth.
Mix in the eggs one at a time.
Add flour one tablespoon at a time, mixing well.
Stir in the sour cream and vanilla.
Pour mixture into a 10 inch springform pan.
Place cheesecake in a large rectangular pan filled with 2 inches of hot water.
Carefully put into preheated oven without spilling water.
Bake for 90 minutes.
After 90 minutes turn oven off, but leave the cake in the oven for another 60 minutes (do not open door).
Cool on counter for 60 minutes and then refrigerate.
Serve when thoroughly chilled.

Nutrition Facts : Calories 387.8, Fat 27.1, SaturatedFat 16.3, Cholesterol 184.8, Sodium 204.9, Carbohydrate 23.3, Fiber 0.1, Sugar 17.2, Protein 13.4

LIGHTER PUMPKIN CHEESECAKE (WITH RICOTTA AND CREAM CHEESE)

Lighter Pumpkin Cheesecake (With Ricotta and Cream Cheese) image

lighter texture and calories than regular cream cheese cheesecake. i also used fage full fat yogurt instead of sour cream but it won't recognize that ingredient. sour cream may be used or fage yogurt- don't use regular yogurt. all ingredients should be at room temp.

Provided by newmama

Categories Cheesecake

Time 1h35m

Yield 12-16 serving(s)

Number Of Ingredients 17

Ingredients

16 ounces cream cheese
10 ounces fresh ricotta (whole milk)
1 1/4 cups brown sugar, packed
1/4 cup maple syrup (real)
2 tablespoons flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/8 teaspoon cardamom
1/8 teaspoon clove
1 cup sour cream
3 eggs
1 tablespoon vanilla
1 1/4 cups pumpkin puree (either canned or strain first if fresh)
1 3/4 cups gingersnap crumbs
3 tablespoons sugar
4 tablespoons butter, melted

Steps:

make crust by combining all ingredients and press into a well greased 10 in springform pan.
preheat oven to 325 and put a glass pan half full with water on the bottom rack, put the upper rack to the second highest level.
if your ricotta is fresh, which is best, and moist put in cheesecloth and squeeze out extra liquid.
beat cream cheese and ricotta until smooth and light.
beat in sugar until well combined.
mix flour with spices and add them until combined.
beat in sour cream until smooth.
add eggs, one at a time, incorporating each one, at low speed- don't overmix.
add pumpkin and vanilla, beat until smooth on low speed and pour into prepared crust.
bake for about 1 hour 20 minutes, check after 1 hour- dont open the oven before 1 hour. outside should be set and golden, the middle should jiggle a little but not be liquid. turn off oven and keep the door closed, let cool at least 1 hour in the oven, cool completely and refrigerate 6 hours or overnight.
top with whipped cream or praline sauce if desired.