Looking for a dessert that blends creamy richness with a touch of elegance?

This Italian Cream Cheese and Ricotta Cheesecake is the perfect choice.

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Combining the smooth textures of cream cheese and ricotta with a hint of lemon and vanilla, this cheesecake is simple to prepare yet wonderfully indulgent.

Whether you’re hosting a special occasion or just treating yourself, this cheesecake is sure to be a hit.

Ingredients:

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

Instructions:

Step 1: Prepare Your Ingredients

• Start by gathering all your ingredients.
• Make sure the cream cheese is softened to ensure a smooth batter.

Step 2: Preheat the Oven

• Preheat your oven to 350°F (175°C).
• Lightly grease a 9-inch spring form pan to prevent sticking.

Step 3: Mix the Cheeses

• In a large mixing bowl, combine the softened cream cheese and ricotta cheese.
• Mix until smooth and well blended.

Step 4: Add the Remaining Ingredients

• To the cheese mixture, add the eggs, sugar, melted butter, flour, cornstarch, lemon juice, and vanilla extract.
• Mix everything together until fully combined.

Step 5: Incorporate the Sour Cream

• Gently fold in the sour cream.
• This adds extra creaminess to your cheesecake.

Step 6. Pour and Bake

• Pour the batter into the prepared springform pan.
• Bake in the preheated oven for 1 hour.

Step 7: Cool Slowly

• After baking, turn off the oven and let the cheesecake cool inside with the oven door closed for 1 additional hour.
• This helps prevent cracks on the surface.

Step 8: Chill Before Serving

• Refrigerate the cheesecake completely before serving.
• This helps it set properly and enhances the flavor.

FAQs

How do I prevent cracks on my cheesecake?

To prevent cracks, ensure the cheesecake cools slowly. After baking, turn off the oven and let the cheesecake cool with the oven door closed for an hour. Also, avoid overmixing the batter, as this can incorporate too much air, which may cause cracks.

Can I make this cheesecake ahead of time?

Yes, you can make this cheesecake a day or two in advance.Just store it in the refrigerator until you’re ready to serve. It actually tastes better after a day in the fridge as the flavors have time to meld.

Simple Italian Cream Cheese and Ricotta Cheesecake

This Italian Cream Cheese and Ricotta Cheesecake is a creamy, easy-to-make dessert that combines rich cheeses and a smooth, tangy flavor, perfect for impressing guests with minimal effort.

Print Pin Rate

Cuisine: Italian

Prep Time: 20 minutes minutes

Cook Time: 1 hour hour

Cooling Time: 2 hours hours

Total Time: 3 hours hours 20 minutes minutes

Servings: 10

Ingredients

• ▢ 2 (8 ounce) packages cream cheese softened
• ▢ 1 (16 ounce) container ricotta cheese
• ▢ 4 large egg
• ▢ 1 ½ cups granulated sugar
• ▢ ½ cup unsalted butter melted and cooled
• ▢ 3 tbsp all-purpose flour
• ▢ 3 tbsp cornstarch
• ▢ 1 tbsp lemon juice
• ▢ 1 tsp vanilla extract
• ▢ 1 pint sour cream

Instructions

Prepare Your Ingredients

1. Start by gathering all your ingredients.

   Make sure the cream cheese is softened to ensure a smooth batter.

Preheat the Oven

1. Preheat your oven to 350°F (175°C).

   Lightly grease a 9-inch springform pan to prevent sticking.

Mix the Cheeses

1. In a large mixing bowl, combine the softened cream cheese and ricotta cheese.

   Mix until smooth and well blended.

Add the Remaining Ingredients

1. To the cheese mixture, add the eggs, sugar, melted butter, flour, cornstarch, lemon juice, and vanilla extract.

   Mix everything together until fully combined.

Incorporate the Sour Cream

1. Gently fold in the sour cream.

   This adds extra creaminess to your cheesecake.

Pour and Bake

1. Pour the batter into the prepared spring form pan.

   Bake in the preheated oven for 1 hour.

Cool Slowly

1. After baking, turn off the oven and let the cheesecake cool inside with the oven door closed for 1 additional hour.

   This helps prevent cracks on the surface.

Chill Before Serving

1. Refrigerate the cheesecake completely before serving.

   This helps it set properly and enhances the flavor.

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