Italian Ricotta Cheesecake
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.
- Prep Time: 1 1/2 hours
- Cook Time: 2 hour
- Total Time: 3 1/2 hours
- Yield: 12 people
Ingredients
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
Instructions
- 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
- Strain the ricotta cheese for 1-2 hours to allow the excess water to be removed from the cheese (keep in the refrigerator)
- In a mixing bowl with paddle attachment, cream together the ricotta cheese, cream cheese and granulated sugar; mix until smooth and creamy
- In a small bowl, combine the eggs, sour cream, all purpose flour, vanilla extract, lemon zest and lemon juice
- Slowly add the egg mixture into the ricotta cheese mixture, mixing in between each addition to ensure there are no lumps
- Beat on high for one minute to make creamy
- Pour the Ricotta Cheesecake batter into the prepared spring form pan
- Bake the cheesecake for 1 hour at 375 degrees
- Shut the oven off and leave the cheesecake in the oven for 1 hour
- Remove the cheesecake from the oven and allow it to cool
- Refrigerate the Ricotta Cheesecake for 2-3 hours or overnight to allow it to set completely
- Optional:
- Add a thin layer of whipped cream to the top of the Ricotta Cheesecake for garnish
Find it online: https://joyoliver.com/italian-ricotta-cheesecake/