Italian Ricotta Cheesecake

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A recipe that is inspired by my grandmother but as good as any bakery, Italian Ricotta Cheesecake has the best flavors, a combination of ingredients that make it super creamy and a perfect Spring dessert.



3 lbs Ricotta Cheese, strained
8 ounces cream cheese
1 1/2 Cups Granulated Sugar
6 eggs
2 Cups Sour Cream
5 Tbsp All Purpose Flour
2 tsp Vanilla Extract
2 tsp Lemon Zest
2 tsp Lemon Juice


  1. Preheat oven to 375 degrees F and prepare a 10 inch springform pan coating the sides and bottom with butter and dusting with all purpose flour; set aside
  2. Strain the ricotta cheese for 1-2 hours to allow the excess water to be removed from the cheese (keep in the refrigerator)
  3. In a mixing bowl with paddle attachment, cream together the ricotta cheese, cream cheese and granulated sugar; mix until smooth and creamy
  4. In a small bowl, combine the eggs, sour cream, all purpose flour, vanilla extract, lemon zest and lemon juice
  5. Slowly add the egg mixture into the ricotta cheese mixture, mixing in between each addition to ensure there are no lumps
  6. Beat on high for one minute to make creamy
  7. Pour the Ricotta Cheesecake batter into the prepared spring form pan
  8. Bake the cheesecake for 1 hour at 375 degrees
  9. Shut the oven off and leave the cheesecake in the oven for 1 hour
  10. Remove the cheesecake from the oven and allow it to cool
  11. Refrigerate the Ricotta Cheesecake for 2-3 hours or overnight to allow it to set completely
  12. Optional:
  13. Add a thin layer of whipped cream to the top of the Ricotta Cheesecake for garnish